Chapati is an unleavened flatbread from India, Nepal, Bangladesh and Pakistan. It is a common staple food in South Asia. It can be made from many types of grains, but is most commonly made with finely ground whole wheat flour. It is also known as roti/phulka.
Chapati
Ingredients (6 chapatis)
- Whole wheat flour – 1 cup + little for dusting
- Oil – 1 tsp (optional)
- Salt – ½ tsp (optional)
- Ghee – 1 tbsp (for brushing)
Method
- Mix the flour, oil and salt and make a soft dough by adding enough warm water.
- Knead the dough well and keep for 25-30 minutes. Knead again.
- Divide the dough into 6 equal portions and roll each portion into 5-6 inches diameter thin rounds, sprinkle the flour as you roll.
- Place a non-oiled tava on a moderately high flame .
- When hot, put a chapati on the tava and press it flat with a spatula or dry cloth to make it rise up.
- Flip and repeat so it becomes lightly browned on both sides.
- Chapatis are often brushed with ghee (clarified butter) after being cooked.
NOTE:- In some regions of Nepal and western India they are only partly cooked on the tava, and then put directly on a high flame, which makes them blow up like a balloon. The hot air cooks the chapati rapidly from the inside.
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