Chapati or Roti (Indian Flat Bread)
Ingredients
- 200gm all-purpose flour
- 150ml water (approximately)
- A pinch of salt
Instructions
- In a bowl put the flour and salt.
- Add a little water and knead. Keep adding water, very little at a time, as we knead.
- Knead for 5-6 minutes until getting a soft smooth dough and doesn’t stick your fingers.
- Cover the dough with a plastic wrap and let it rest for 15-20 minutes in room temperature.
- Divide the dough into small balls about 6-7cm in diameter.
- Roll a ball in the flour and flatten it with your hands. Then, with the help of a roller stretch it in a circle leaving in a thickness of 1-2 millimetres. If the dough sticks to the surface, sprinkle a little flour on the circle so that it does not stick.
- Put a skillet on one stove and an oven rack to another. When the skillet is hot enough place the Chapati and cook for 30 seconds approximately.
- Flip over and cook the other side for about 30 seconds. Flip again and place directly on the oven rack to puff them up. (see the step by step photo).
- Serve them hot with any curry dish. You can also spread a little Ghee (clarified butter) on top before serving.
Notes
Tips and tricks:
- To cook the Chapatis it is very important the final step where the Chapati is puffed up. There are several methods for this step and each house has its own way.
- Gas stoves are more like the traditional method. After cooking the Chapatis partially on a skillet, placed them directly on the stove to puff them up (As I do not have a gas stove, I don´t have pictures of this method).
- For the electric stove, I usually put a skillet on one stove and an oven rack to another. After cooking the chapatis partially on the skillet, place them directly on the oven rack to puff them up (in the step-by-step photos you can see the process).
- The third method is to take a folded cloth in your hand and press around the edge of the Chapati to puff it up (to see the photos of this method you can go to the recipe Spelt Flour Chapati).