CHAPATI (ROTI)

    Chapatis are eaten daily with most meals. They are similar to soft Mexican tortillas and are tastiest when cooked as the last part of meal preparation and eaten straight away, hot from the hob. However, they can be made beforehand and can also be eaten cold with some curry meat or veg wrapped in the middle. Every Indian cook will have their own method of making the dough with the aim of making the the chapati puff up once being heated. The size and thickness of chapatis vary from region to region in India. The recipe below is for Gujarati style chapatis which are very thin and soft and best served with ghee or butter spread on top whilst still hot.

    Indian.Rubies

    Greater London, England, UK
    1 person made this

    Ingredients

    • Chapati flour (Atta) (3 cup fulls, 3 per serving)
    • Oil (3 tablespoons, vegetable oil is good)
    • Water (1 cup full, but this will vary depending on the flour. Wholemeal flour will require more water than a plain chapati flour)
    • Flour for dusting (a small handful in a plate)
    • Butter or ghee (to brush on top at the end)

    Method

    1. In a large mixing bowl add the flour and oil and mix it well so the oil is mixed throughout the flour. There should be no lumpy bits.
    2. Take the warm water and add small amounts at a time whilst mixing the dough. The dough will start to stick to your fingers and the bowl but just keep kneading
    3. The dough should start to combine together and the bits stuck to the sides of the bowl should stick to your dough making a nice clean bowl. The dough should be soft and not sticky. This is why you add the water in a little at a time. If you add too much water then just add a little flour until it becomes a nice ball. On a hard surface knead the dough for a few minutes then place back in the bowl and cover with a tea towel and leave to rest for half an hour or so.
    4. Once you have allowed the dough to rest you will need to get the following: a rolling pin, a large non-stick frying pan and the butter or ghee.
    5. Take the dough and evenly split into 18 sections and keep covered. Take one and roll into a smooth ball in your hands. Place the ball in the plate of flour for dusting and squash flat with your fingers so both sides of the dough ball is covered. Then place on your clean worktop and start rolling. You need to have an even roll as this allows the chapati to puff up when cooking.
    6. You do not want them to be too thin as they will tear. The art is to keep the chapati lightly dusted so it's easier to roll. They should come out about the size of a side plate.
    7. While you are rolling the first chapati, place the frying pan on the cooker on a medium heat. Once you have rolled the first one, place on the hot frying pan. When you see it starting to rise and bubble up on the top side, turn it over. You will notice that it will puff up more.
    8. After about 40 seconds lift the frying pan off the gas and place the chapati on the naked flame. You need to be quick here and use tongs to flip it over. The instant heat of the flame should help the chapati to puff up fully. If it doesn't, don't worry, this takes some practice! You can also just heat them in the pan rather than the naked flame as they will still puff up, but it might not impress your friends quite as much!
    9. The trick to making these is to either have two people, one rolling and one cooking, or keep rolling whilst the chapati is cooking. Once the chapati is cooked place in a clean tea towel on a plate and brush with butter or ghee on the top side.
    10. Do not drown them in butter or ghee but keep covered with the tea towel and serve while hot.

    Tip

    This dish is something that needs some practice but it is always worth the effort as they taste so yummy. The more you cook these the quicker and easier they get. Serve with any type of curry as an accompaniment or have as a wrap with left over curry the next day with a little chutney or yogurt dressing.

    See it on my blog

    http://www.indianrubies.com

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