Chapati / Roti

Prep time: 5 mins.           Cook time: 6 mins.
Cuisine: Goan/Indian      Serves: 6 Pcs.

Chapati or Roti , is a famous Indian flatbread. They are made from basic ingredients like whole wheat flour , water and pure ghee/clarified butter ghee.

Ingredients:

2 cups whole wheat flour + for dusting 
1 cup luke warm water
¼ tsp salt
2 Tbsp pure ghee/ clarified butter ghee (optional)

Directions:

Method 1-  To make Chapati 

1. Mix together , flour, salt and water in a bowl. Knead all the ingredients well to form a soft dough. Cover the dough with a muslin cloth for 15 mins. 

2. Divide the dough into 6 balls, dust some flour on a flat surface and with a rolling pin roll it into a round circle, spread some ghee, then sprinkle some flour and fold it inwards from all four sides to form a square. (This will make the chapati puff and you will also get layers for the chapati. ) Roll it into a bigger square with even thickness.

3.  In a pan/ tawa, on medium to high flame fry the chapati by brushing ghee on both sides. When the chapati puffs and the brown spots form, it’s ready....

 

Method 2-  To make the famous Indian Rotis  

1. Knead the dough the same way, as mentioned above. Step 1

2. Make small balls from the dough, dip a ball in dry flour, place it on the marble or wooden base. 

3. Gently roll applying equal pressure on all sides. The dough will flatten, move in circles with the rolling pin. You can also turn the roti with your hands at 90 degrees multiple times while rolling, so that it forms a circle. 

4. Preheat a Tawa on medium-high flame. flip the roti between both palms to remove any extra dry flour. Place the roti on the tawa,  and cook until there are brown spots on both the sides. Press gently with a roti press, flat spatula, or cloth which will help the roti to puff up. Turn the roti a couple of times while cooking.

Brush the Roti with ghee or Enjoy plain Roti with any of your favourite curry.

Click for Tadka Dal/ Lentil Curry Recipe

Recipe Notes:

•  Put the Rotis in a hot pot & enjoy them while they are hot...