How to make Chapatis?

 How to make Chapati?

chapatis
Indian unleavened flatbread Chapati

In Hindi Chapta or Chapti means something that is “flat”.
Chapatis are authentic, Indian unleavened round flatbreads, traditionally made with stone-ground or stone-milled whole wheat flour. In India, whole-wheat flour known as “aata” is used as the most basic flour to prepare all sorts of flatbreads. They don’t need any rising agents, hence unleavened bread.

whole-wheat flour or atta
Also known as 'Roti' regionally, are easy to make, and are delicious and wholesome to enjoy in various vegetarian and non-vegetarian dishes with the same ease.

So here is how I make mine and its worth trying sans the shape.

INDIAN BREAD- CHAPATIS
How to make chapati?

Prep time: 10 min(includes the resting time)
Cooking time: 20 mins
Total time: 30 mins
Yields: Approximate 6-8

INGREDIENTS:
1 cup- whole wheat flour plus extra for dusting and rolling
1/3 cup- tepid water
1/4 tsp salt
Ghee/melted butter/cooking oil for greasing and cooking(optional)

OTHER EQUIPMENT:
A mixing bowl, preferably non-plastic
A Rolling Pin
A Rolling board/pizza stone/any clean flat surface
A Tawa/griddle/frying pan
A pair of tongs
A damp kitchen cloth

DIRECTIONS:
Combine the flour and the salt into a mixing bowl and gradually add water little- by- little and stir together until all the flour combines into a pliable dough. Knead further for 2-3 mins to make a soft dough.

Divide the dough into 6 -8 equal-sized balls. This step helps to maintain the similar size of all the chapatis at the end.  Then smear a little oil or some dry flour to avoid the balls from sticking to each other.

Cover the dough balls in a cling film or a damp cloth and allow them to rest for 5-10  min before making chapatis. This step helps the gluten to relax, resulting in soft flatbreads.

On a floured pizza stone or a rolling board,  take a dough ball and start rolling the dough to form a 5" circle by adding the dusting flour as and when needed to avoid the dough from sticking to the rolling surface.
Beginners, try and roll it slowly to avoid the creases and the folds, and take care not to use too much of dusting flour, as the chapatis go hard with too much of dry flour.

Heat a griddle or a tawa and wait till it becomes hot, then bring down the flame to medium-high, and grease it with a drop of oil.

Place the rolled chapati on the preheated tawa and cook for about a minute or until you see some raised spots appearing on the underside of the chapati, these are air pockets.

Then carefully flip it over and cook on the other side for about another minute.
Be careful while handling chapatis while still on the tawa as the air pockets will release steam that swells up or puffs up the chapati, and this steam can burn your fingers while flipping the chapati.
Alternatively, it's safe to use kitchen tongs while flipping the chapati.

chapati

Now transfer this chapati onto a kitchen towel/dishcloth/napkin to help absorb the steam from the hot chapatis. Brush one side of the chapati with melted butter or ghee and serve them with any meal of your choice.

chapati

Notes: Usually, chapatis cook very quickly, around a minute or two if using tawa, which is a cast-iron skillet. They can even burn at the same speed if not adequately monitored.

The burnt chapati will leave a char on the tawa leading to burning the next one too. Hence it is safer to scrape off the char with a damp towel, before making the next one.

If you are not immediately serving chapatis, then it is best to stack all the cooked chapatis in a  hot case or on a cake tin lined with a kitchen towel. The towel then helps to absorb the steam coming from the air pockets, preventing the chapatis from becoming soggy and cold.

It is optional to use any kind of fat while making chapatis. I usually refrain from using any ghee or butter or even oil if I'm serving chapatis immediately.
chapatis

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TRIED MAKING THIS RECIPE?

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Haseena

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