is a favorite bread throughout India. The ingredients for this chapatti
recipe are simple: flour, water, salt and oil, but it takes practice to
make them just right. Traditionally, chapattis are made in a Tawa
which is a slightly concave round griddle. A cast iron skillet makes a
2 cups flour,
sifted (Whole Wheat is traditional)
Salt to taste
oil (for the mixture)
oil for frying
Put the flour
in a bowl and add salt and oil and mix well. Slowly add the cold water
and knead, making a soft dough. Cover with a damp cloth and set aside
for 1-2 hours.
dough into 10 portions and roll each one into a round ball. Flour your
working surface and roll each one into a round pancake about 5-6" in
diameter. Shake off the excess flour and set aside until they are all
done. You can also start cooking after the first one is dome. Heat an
iron frying pan or Tawa on medium heat. Oil the pan
and place the chapatti on the pan and cook for about a minute or
bubbles start to appear and then turn over. The chapattis might puff up
on their own or place over a gas flame for a few seconds. Place the
chapattis between napkins until ready to be served. They are best
served hot with a masala.
chapattis can be wrapped in foil and refrigerated or frozen. They taste
best if they are reheated in an oven at about 400-425 for 15 minutes.
here to shop for recipe books.