Chapati Recipe / How to make Basic Roti
Wheat Flour / Atta - 3 cups
Salt to taste
Curds - 2 tbsp
Water - 1/2 glass
Ghee - 1/2 tsp (opt)
Makes about 8 Chapatis.
Cast Iron concave griddle 8-12 inches in diameter called tawa
Shallow mixing bowl
A rolling pin
Clean floor or a base or large plate for dusting the dough while rolling it out
Divide into equal balls of lemon sized ones. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin, round discs, about 5 inches in diameter.
Once the dough is rolled out and brushed with ghee or oil, fold it as a triangle shaped. Dust with flour again and roll out evenly
Cooking a Chappati:
Preheat a cast-iron tawa over medium heat and grease it with oil. Gently lift the rolled out chappati and flip on the tawa.
When you find bubble appearing on top, turn it over. Let it bubble again. Turn it over and then brush oil over the surface of the Chappati and turn it over. Repeat the process of brushing the chapati on the other side.
Lightly press on the sides, so that the sides get well cooked.
The whole process takes about 1 -2 mins. If you want to store them soft and not moisten with water, cover the cooked chappatis with either tissue paper or towel.
Storing these in hot boxes, will make them soft with its own stream going down.
Other Indian FlatBread that are worth a try:
Leftover Rice Parathas
Biyam Rotti ~ Rice Flour Roti
Stuffed Paneer Parathas