Prep Time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes.
Chapati, also known as roti, is a type of unleavened flatbread that is a staple in South Asian cuisine, particularly in countries like India, Pakistan, Bangladesh, and Nepal. It is made from whole wheat flour, water, and sometimes a pinch of salt.
The process of making chapati involves combining the flour and salt (if used) and gradually adding water to form a soft and pliable dough. The dough is then divided into small portions, which are rolled into thin, circular discs using a rolling pin and a flat surface.
Once rolled out, the chapati is cooked on a hot griddle or tawa. The intense heat causes the chapati to puff up and develop air pockets. It is then flipped and cooked on the other side until it gets lightly browned and cooked through. Some people also choose to apply ghee (clarified butter) or oil to the chapati during or after cooking to enhance the flavor and texture.
Chapatis are typically served hot and are a versatile accompaniment to a variety of dishes. They can be enjoyed with curries, vegetables, lentils, or used to wrap fillings for a quick and satisfying meal. In many South Asian households, chapatis are a part of daily meals and are considered a wholesome and nutritious bread option.
(1 cup = 200 ml)
Wheat flour- 2 ½ cups
Water – 1 cup
Oil – 2 tsp.
Salt to taste.
- In a mixing bowl take wheat flour
- Add salt to it.
- Add water gradually and knead the dough.
- Knead it till we get a soft and smooth dough.
- Add oil to it and knead it well. Adding oil helps to make the dough very soft.
- Give few more punches to the dough with you hand.
- Cover the dough with a cloth or a plate and keep it aside for about 15 minutes.
- After the resting time knead the dough again.
- Divide the dough into small equal- sized round balls.
- Using a rolling pin and board rolled out the wheat ball dusted with some flour into a round shaped roti. The shape should not be too thin or thick.
- Heat the Tawa (Pan).
- Take the rolled roti in your hand and place it on the Tawa.
- Cook the roti on the bottom side for some time on low flame, then flip it over with the help of a spatula.
- Lift the roti with the spatula or with a pair of tongs, and place it directly on the flame.
- The less cooked portion of the roti should be facing the flame.
- The roti starts to puff up.
- Immediately transfer it on to a plate.
- Similarly, do the same for rest of the dough balls.
- Soft and puffed Phulkas are ready to be served.
- Adding of oil is optional.
- Add water in small quantities while kneading else excess water will spoil the dough.
- Kneading the dough continuously with hands will give a soft and smooth dough.
- Instead of placing the roti directly on the flame phulka stand (easily available in the market) can be used. It can be placed between the flame and roti.