Chapatti

Chapatti is whole wheat flat bread and the most basic of all Indian breads. It is made fresh for each meal in many homes. There is no rule regarding which type of dish goes with chapattis, it goes with any curry.

Ingredients

  • 300g whole wheat flour – called ‘atta’ in
    India
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 200ml luke warm water or enough to
    knead a soft pliable dough
Methods
  1. Place the flour and salt in a mixing bowl. Make a well in the centre and pour in the water. Knead the dough, adding water as necessary, until the dough is smooth and pliable. Incorporate the oil into the dough.
  2. Cover and leave in a greased bowl to restfor 15 minutes.
  3. Heat a griddle or heavy bottomed frying pan.
  4. Divide the dough into 8-10 equal portions, roughly the size of a walnut. Place the portions, one by one, on a floured surface. 68 69
  5. Roll out each to form a thin circle of approximately 15cm diameter. Remove the excess flour.
  6. Place each chapatti on the griddle for about 20-30 seconds or until brown spots form on the surface in contact with the heat.
  7. Then turn over to brown on the other side. The second side should take about 15-20 seconds. Turn over the chapatti again and using a folded tea towel, apply gentle pressure to the edges of the chapatti. It should puff up.
  8. Serve hot, smeared with a little ghee or butter if desired.
    Note: To achieve round chapattis takes practice. A tip is to roll the dough very lightly. When
    you do this you will notice the dough moves around and the chapatti is round. If this does not
    work you may use a round cutter