Chapatis Recipes

ROTI RECIPE - HOW TO MAKE ROTI/CHAPATI

Steps:

• Take 2 cups (270 grams) atta in a large bowl. Usually a round flat plate with shallow edges called paraat is used but I just had a round mixing bowl so that's what I used.You can add little oil if you like here, I did not add any.
• Start adding water, little by little. As you add water, mix with your hands and bring the dough together. I needed around 3/4 cup (180 ml) +1 tablespoon (15 ml) water here. You may need more or less water depending on the kind of flour.
• Once the dough comes together, start kneading the dough. Knead with the knuckles of your finger, applying pressure.
• Fold the dough using your palms and knead again applying pressure with your knuckles.Keep kneading until the dough feels soft and pliable. If it feels hard/tight, add little water and knead again. If it feels too sticky/soft, add some dry flour and mix.
• Once done, the dough should be smooth. Press the dough with your fingers, it should leave an impression.
• Cover the dough with a damp cloth or paper towel for 20 to 30 minutes.I placed my paper towel under tap water and then squeezed all the water from it and used that damp paper towel to cover the cloth.
• After the dough has rested, give it a quick knead again.Divide the dough into 12 equal parts, each weighing around 35 to 37 grams.
• Start working with one ball, while keep the remaining dough balls covered with a damp cloth so that they don't dry out.
• Take one of the balls and press it between your fingers to make it smooth. Then roll it between your palms to make it round and smooth. There should be no cracks. Press the round dough ball and flatten it slightly.
• Now take around 1/4 cup atta in a plate for dusting the roti while rolling it. Dip the prepared dough ball into the dry flour and dust it from all sides.
• Then start rolling the roti, using a rolling board and rolling pin.Move the rolling pin lengthwise across the dough applying gentle pressure as you roll. If you are rolling it correctly, the dough will move in circular motion on its own and the roti will roll evenly. This comes with practice.
• You can also roll a little and then take the roti and move it a little with your hands and roll again. Roll it thin until you have a 5 to 6 inch diameter circular roti.You will have to dip the roti in dry flour several time while rolling the roti. Anytime the dough starts sticking to the rolling pin, dip the roti into the atta from both sides and then continue rolling.
• Heat the tawa (skillet) on medium-high heat. Make sure the tawa is hot enough before you place the roti on the tawa.Dust excess flour off the rolled roti and place it on the hot tawa.
• Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don't want the first side to cook too much.Now, let the other side cook more than the first side, around 30 seconds more. Use a tong to see how much it has cooked from the second side now. If you see brown spots all over, means it has cooked enough.
• Now, remove the roti from the tawa using a tong and place it directly on flame with the first side (which was little less cooked) directly on the flame.The roti if rolled evenly will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don't burn it.
• Apply ghee on the rotis immediately. Make all the roti/phulka similarly. Serve warm.
• here's how you can make chapati (or roti whatever you call it) on tawa without putting it directly on flame to puff.Roll the roti as usual and place it on the hot tawa. Let it cook for 30 seconds until you see some bubbles on top. At this point flip the roti. You don't want the first side to cook a lot.
• Now, let the other side cook until it has nice brown spots (so it should cook more than the first side). Now flip again (with the first side now at the bottom), press the roti with a paper cloth, any cotton cloth or spatula. It will puff up.Flip again to cook the other side some more. Remove from tawa and brush with ghee.

CHAPATI

Steps:

• In a large bowl, stir together flour and salt. Make a well in the center and add some of the water to the well. Using your hands, mix, adding water as necessary, until a tacky dough is formed.
• Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 8 minutes. Transfer to a large, clean bowl and cover with plastic wrap; let stand at room temperature 10 to 15 minutes.
• Divide dough into 8 equal pieces. Roll each piece into a ball and cover with a clean kitchen towel. Working with one ball of dough at a time, roll ball in flour; shake off excess. Place dough on a lightly floured work surface and flatten with the palm of your hand. Using a lightly floured rolling pin, roll out dough to a 1/4-inch-thick round. Brush half of the round with oil and fold in half to form a half moon shape. Brush half moon shape with oil and fold in half again. Gently roll dough to flatten slightly. Form dough into a ball and roll out again to a 1/6-inch-thick round (about 6 to 7 inches in diameter). Repeat process with remaining balls of dough, keeping rounds covered with a kitchen towel as you roll.
• Heat large, dry cast-iron griddle over medium heat until hot. Working with one round of dough at a time, place on griddle and cook until bottom is golden and browned in spots, about 30 seconds. Brush opposite side with oil and turn; cook until deep golden brown in spots, about 30 seconds to 1 minute. Turn again and cook, gently pressing with tongs, until chapati is cooked through and puffy, 30 seconds to 1 minute more. Remove chapati from skillet and keep warm while cooking remaining chapati.

CHAPATI RECIPE

Steps:

• Place the wholemeal flour, plain (all purpose) flour and salt in a large bowl (or stand mixer bowl if you're kneading using a stand mixer) and mix together.
• Add 2 tbsp of the oil and three-quarters of the water and mix again, adding more water as necessary until you have a soft dough that comes together.
• Knead the dough on a lightly floured surface for 8-10 minutes until soft, smooth and elastic. You can knead in a stand mixer if preferred.
• Divide the dough into 10 equal pieces and roll each piece into a ball.
• Roll out each of the balls on a lightly floured surface, using a rolling pin, until they're as thin as a tortilla. Place each chapati on a piece of baking parchment to make transferring to the pan easier.
• Brush a large frying pan or flat griddle with a little of the reserved oil and heat over a high heat until smoking hot.
• Add a chapati to the pan and cook for 30-60 seconds, until charred brown spots appear. Turn the chapati over and cook the other side until charred spots appear.
• Transfer to a plate and place in the oven on it's lowest setting (or place in a plate warming drawer if you have one).
• Repeat with the remaining chapati, brushing the pan with a little oil each time before cooking.
• Serve the chapatis warm.

CHAPATI RECIPE

Steps:

• Combine all the ingredients. Continue kneading for 5 minutes until it is soft and pliable.
• Divide the dough into portions between 40g to 45g each.
• Apply some oil on the top of the dough. Cover it with a damp cloth and let it relax for fifteen to twenty minutes.
• Flour the work surface heavily.
• Flatten the dough with your palm. Dip the dough into some flour and shake off the excess.
• Roll out the dough with the rolling pin to a circle of 15cm/6inches in diameter. (Please refer to the video for demonstration).
• Set the stove to medium-high to heat the tawa.
• Place the chapati on the tawa. When some larger bubbles appear, turn it over to the other side and cook for another half a minute.
• When some brown spots are starting to form at the bottom, flip it over again so that the side with the brown spots is on top.
• Tap to deflate the air to avoid the chapati's contact point with the tawa from burning due to high heat.
• Flip the chapati a few times until you get the desired color and remove it from the tawa.
• Apply a light coating of ghee on the top side.

CHAPATI (EAST AFRICAN BREAD)

Steps:

• Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
• Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat a skillet or griddle over medium heat.
• Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.

CHAPATI (INDIAN FLAT BREAD)

Steps:

• In a large mixing bowl stir together the whole wheat flour, all-purpose flour, and the salt. Add 3/4 cup of the warm water while mixing constantly with your hands till the dough is moist. Add the remaining water, 1 tbsp at a time, mixing constantly with your hands. Keep working the dough till the dough forms a ball and holds its shape. (The dough will be stiff).
• Dampen your hands. Keep the dough in the mixing bowl to knead. Knead in an additional 2 tbsp all-purpose flour, if necessary, to make a moderately stiff dough. Knead dough till smooth and elastic (8 to 10 minutes). Continue dampening hands, as needed, during kneading. The dough is ready for shaping when you can lightly and quickly press two fingertips 1/4 inch into the dough and the dough springs back.
• Shape the dough into a ball. Cover the bowl with a damp towel. Let the dough stand in a warm place for 30 to 60 minutes.
• Turn the dough out onto a lightly floured surface. Knead dough 1 to 2 minutes more. Divide the dough in half. Form each half into a 12 inch long roll. Cut each roll into 12 one-inch pieces. Flatten each piece of dough with the palm of the hand.
• Sprinkle some flour over the flattened balls. Cover with plastic wrap. Let rest for 30 minutes.
• On a well floured surface roll the flattened ball into a circle 7 to 8 inches in diameter, turning the dough over once and firmly pressing and stretching the dough with the rolling pin.
• Roll around the rolling pin, and transfer to a hot, greased griddle or heavy skillet. Cook over medium heat about 1/2 to 1 minute or until tiny brown spots appear. Using tongs, turn and cook 30 seconds more. Remove from heat; Brush with Usli Ghee or melted shortening. Repeat with the remaining balls.
• Stack the hot Chapati in a napkin-lined breadbasket to keep warm. Serve immediately.

CHAPATIS

Steps:

• In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
• Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
• Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
• When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

CHAPATIS

Steps:

• You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel.
• In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads.
• Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counterspace for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook).
• Heat a castiron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn.
• When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others.

CHAPATIS

Steps:

• Stir together flour and salt in a large bowl, then make a well in center and add water to well. Using a fork, stir until a dough forms. Turn dough out onto a lightly floured surface and knead, adding more flour as needed, until smooth and elastic (dough will be slightly sticky), about 8 minutes.
• Transfer to a clean bowl and cover bowl with plastic wrap. Let dough stand at room temperature at least 1 hour.
• Divide dough into 12 equal pieces and roll each piece into a ball, then cover with a kitchen towel (not terry cloth). Dip 1 ball of dough into additional flour, shaking off excess, then flatten ball with your hands on lightly floured surface.
• Roll dough into a 5- to 6-inch round with a lightly floured rolling pin, lifting and rotating as necessary. Shake off excess flour, then transfer round to a sheet of wax paper and cover with another kitchen towel (not terry cloth). Repeat with remaining balls, arranging rounds in 1 layer (do not stack).
• Heat a dry 10-inch cast-iron or heavy skillet over medium heat until hot. Lightly grease skillet with a paper towel dipped in oil, then cook one round of dough until underside is golden brown in spots, about 30 seconds. Gently turn over and cook until deep golden brown in spots, 30 seconds to 1 minute. Turn over again and cook, gently pressing with tongs, until chapati is cooked through, 30 seconds to 1 minute more. (Chapatis may puff up.)
• Keep warm, wrapped in another kitchen towel, and cook remaining rounds. Serve immediately.

INDIAN CHAPATI BREAD

Steps:

• In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
• Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.