Special Category > சமையல் கலசம்

~ Chapathi ~

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MysteRy:













Chapathi (Indian flatbread) are the perfect accompaniment to most Indian dishes.

Chapathi are not difficult to make but the old saying

"Practice makes perfect" was probably written for them.


All you need is:

 2 cups wholewheat flour
 Water (Using yoghurt or milk will give you super soft Chapathi! See tip below)
Salt to taste
2 tbsps vegetable/ canola/ sunflower cooking oil


This recipe makes roughly 12 Chapathi.






Step 1 - Get all the ingredients together

Organise all your ingredients - wholewheat flour, water/ yoghurt/ milk, salt and vegetable/
canola/ sunflower cooking oil - in one place so that you're not running about later with
flour-covered hands!






Step 2 - Make a well in the flour, add salt to taste and water a little at a time

Go slow with the water - add it as you go along and only as needed. Instead of water,
you can also use yoghurt or milk. The result is really soft Chapathi.






Step 3 - Knead to form a smooth, medium-soft dough

The secret to really soft Chapathi lies in the kneading. The dough must be smooth and just
the right softeness - medium. Add water/ yoghurt/ milk as required and continue to knead
till you get the right consistency.







Step 4 - Add the oil

Adding oil at this stage is optional but I have found it results in a very smooth dough and
soft Chapathi.






Step 5 - Keep kneading till you get a smooth dough.

The finished dough must be smooth. After it is done, cover and set it aside for 10-15
minutes to rest.






Step 6 - Divide dough into balls

Divide the dough into equal portions, roughly the size of a golf ball. Roll between your palms,
applying a gentle pressure, till the balls are smooth and without cracks.
Make as many as you need and keep ready to roll out.






Step 7 - Lightly coat one ball in dry flour

Doing this will prevent the ball from sticking to the rolling surface.






Step 8 - Flatten the ball of dough...

...to get it ready to roll!






Step 9 - Roll with circular motions...

...till you have a 4" circle.






Step 10 - Coat circle with dry flour

Lightly coat on both sides to prevent the dough from sticking as you roll the Chapathi.






Step 11 - Finish rolling the Chapathi

The size of the fully rolled Chapathi should be roughly 6-7". This is not a fixed size.The rolled
out Chapathi must not be too thin or it will not puff when roasted, so stop rolling when the
Chapathi has reached 1/6" thick, no matter what the size.






Step 12 - Start cooking the Chapathi

Heat a pan on a medium flame and put the rolled out Chapathi on it to cook.






Step 13 - Ready for first flip

The Chapathi is ready for its first flip when you begin to see raised bumps on its surface.
Use a spatula to turn it on to its other side.






Step 14 - After the first flip

This is what the first side (the one that was facing the pan when you started cooking the Chapathi)
should look like after you do the first flip.
Keep checking the other side and do the second flip when it looks similiar to the first side.






Step 15 - After the second flip

This is what the second side should look like after the second flip.






Step 16 - Press gently

Wait 10 seconds (approximately) after the second flip and then use a folded kitchen towel
to gently press the Chapathi around its edges. This will encourage it to puff out!






Step 17 - All puffed out and done!

Once it looks like this, the Chapathi is done! You can now remove it from the pan and serve
immediately or store in a container. The steam that caused the Chapati to balloon will
release soon after it is removed from the fire, so line the container with kitchen towel to
keep the Chapathi warm, soft and free from moisture.

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