My mother always told me that making a perfect chappati was essential to completing an Indian meal. I had many frustrating moments in the kitchen to master the art of making a perfectly round disc, which would then puff up into a soft round ball. I finally learnt the trick. Unlike rolling out pastry dough, the rolling pin is held lightly between the fingers and the palm of the hand and as you roll lightly in one direction, the flat flour disc also moves in a circular motion. A simple technique yes, but the consistency of the dough is just as critical. Below I have shared a recipe for chappatis, that has worked well for me in my kitchen.
Chappatis
Ingredients
3 1/2 cups flour for chappatis.
OR
3 cups whole wheat flour and
1/2 cup all purpose flour
1 tsp salt to taste (optional)
2 tbsp. oil
1 cup warm water, more as needed
extra flour for dusting
Directions
• In a large Mixer bowl(food processor or Kitchen Machine) add the flour and salt and mix well on low speed.
• Add the oil and mix well.
• Gradually add the water, kneading the dough into a soft, smooth ball. Cover with a damp cloth and leave to stand for about 1/2 an hour. The dough should not sticky to your fingers.
• Set a cast iron frying pan or a non stick frying pan to heat over medium high temperature
• Divide the dough into approximately 16-18 equal parts.
• Take one part of the dough and form into a smooth round ball (size of a large plum).
• Roll it into some flour and press down to form a patty.
• On a rolling board, roll the patty, dusting generously with flour, if necessary.
• Roll until the patty is about 6” in diameter and about 1/4” thick.
• Lift this chappati, pat it between the hands to shake off any excess dry flour. Place on heated pan.
• When the underside is slightly brown and has a few bubbles (2-3 minutes) turn it and cook the second side, pressing down the sides lightly.
• When the second side is also slightly browned and has a few bubbles, turn it again.
• With a paper towel or clean tea towel press down on the chappati gently until it puffs up (2 minutes).
• Take the chappati off the heat and cover with a napkin or foil paper to keep it warm and soft.
• Make all chappatis this way.
• yields 16 – 20 chappatis.
Suggestions
• Spread some butter on the chappati while still hot.(Optional)
• Chappatis are ideally eaten hot with your favourite masala dish or Daal. They can be frozen if desired or refrigerated for a few days and reheated in the oven at 375°F wrapped in foil or in the microwave for 10 seconds – wrapped in a slightly damp paper towel.
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