Whole Wheat Chapati

Chapati, also known as Roti or Phulka, is an Indian flatbread which is made with only flour and water. It is usually served for the breakfast along with vegetable curry, Dal or eggs. In North India, it is even eaten as a main meal, instead of rice.

In our country, the Chapati is prepared in two ways. The first method is with the raw dough: flour, salt, and water. The second method is made with cooked dough: flour, salt, and boiled water. The Chapatis made with the cooked dough come out much softer and stay soft for a long time, which allows us to consume them later if we have any leftover.

Today I am going to show you how to prepare Chapati with the cooked dough. It is usually prepared with a very finely ground whole wheat flour known as “atta” in India. I used the whole wheat flour which is available in the supermarkets. You can also use regular flour.

Pan hindú (chapati o roti)

Ingredients

  1. 200g of whole wheat flour
  2. 300ml water (approximately)
  3. A pinch of salt

 

Instructions

-Put a pot on a medium-high flame with water and salt.

-When it starts to boil, add the flour. Stir with a wooden spoon and turn off the fire without removing the pot from the heat.

-Stir everything very well so that no clumps remain.

-Knead the dough very carefully because it will be hot.

-Divide the dough into small balls about 6-7 cm 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. If you have any leftover, put them in a container when they get cold. Heat them in the microwave when you are going to consume them.

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 way.    

  1. 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).
  2. 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).
  3. 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).

Pan hindú (chapati o roti)

 

Whole Wheat Chapati

Whole Wheat Chapati

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cuisine India
Servings 2
Calories 120 kcal

Ingredients
  

  • 200g of whole wheat flour
  • 300ml water (approximately)
  • A pinch of salt

Instructions
 

  • Put a pot on a medium-high flame with water and salt.
  • When it starts to boil, add the flour. Stir with a wooden spoon and turn off the fire without removing the pot from the heat.
  • Stir everything very well so that no clumps remain.
  • Knead the dough very carefully because it will be hot.
  • Divide the dough into small balls about 6-7 cm 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.
  • lip 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. If you have any leftover, put them in a container when they get cold. Heat them in the microwave when you are going to consume them.

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 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).

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