Chapati
| Cook Time | 30 – 60 minutes |
| Servings |
(3 per person)
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Ingredients
- 20 cups wheat flour
- 7½ tsp salt
- Water for kneading the dough
- 150 mL oil (of your choice)
Ingredients
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Instructions
- First mix the flour, oil and salt in a large vessel.
- Then add the water little by little while continuously mixing the flour to make it into a slightly soft and smooth dough by kneading thoroughly. (Dough should not be too stiff or too runny, so ensure water is added slowly.)
- Brush it with oil and keep the dough aside for a few minutes to rest.
- Again knead the dough a bit and make small equal sized balls. Flatten them slightly.
- Roll the dough out into circles with a help of a rolling pin.
- Dust the wheat flour at regular intervals on the board.
- The chapati has to be evenly thin and around 7 to 8 inches in diameter.
- Place the chapati on a well-heated flat pan (tawa).
- Flip it as soon as it changes colour to light brown.
- Flip it again only when you see brown spots on the chapati.
- Flip it for the final time to allow the other side to roast until brown spots appear.
- Smear a few drops of oil or clarified butter (ghee) on one side of the chapati, and then it is ready to serve.
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