The Chapathi is the staple flat bread of North India and Pakistan, also known as a roti. It can be made from many types of grain, but is most commonly made with finely ground whole wheat flour. Sometimes it is cooked in a little oil.
Regional variations abound in the detail of preparing and cooking roti. In most Indian cooking, for example, the roti is finished by toasting it in the open flame of the cooker. The aim of this process is to encourage the roti to puff up. The hot air which builds inside because the water inside the roti begins to turn into steam and cooks the roti inside out. This may also be achieved under a grill, or by using a microwave (try 30 seconds on high power). Universally, however, the aim in rolling is to get the roti to a perfectly round shape (for aesthetics) and to create uniform thickness, which is vital for successful cooking. It can serve with rice for Lunch as well as for Dinner. They are low in Calories.
- Wheat flour – 2cups
- Water – 1 ½ cup (enough to mix the dough)
- Salt – 1tsp
- Oil – 2 to 3Tlbs
Yield: 12 – 14 Pieces
Method to make dough:
- Seive flour with salt together in a mixing bowl.
- Sprinkle water gradually and knead to smooth dough.
- Knead the fough for serveral times
- Keep closed for 5 minutes
Making of Chappathi:
- Make round balls and roll out into thin chappathis using little wheat flour for dusting.
- Heat the Tawa and put the chappathi on the top of that.
- When it puffs up turn over the other side and cook till brown specks are formed both sides.
- Add Oil or Ghee to chappathi on top (if necessary)
Thanks for visiting Vegetarian Delights!