Punjabi Chapati / Chapatis
photo by patti k.
- Ready In:
- 50mins
- Ingredients:
- 3
- Yields:
-
12 chapati
ingredients
- 2 cups flour, chapati
- 2 tablespoons butter, softened (or margarine)
- 1 cup boiling water
directions
- Put flour into bowl & rub butter/margarine into it.
- Add half of the water and stir to combine.
- Add the remaining water slowly, stirring until all of the flour is hydrated.
- Knead for approximately 3 minutes (be careful, the dough may be hot from the water). The dough will spring back slightly when pressed & may be slightly sticky.
- Leave covered for 30 minutes (approx).
- Divide into small balls (about half the size of a tennis ball) and dip into extra flour.
- Press gently in your hand until slightly flattened into a disc.
- Roll with a rolling pin into thin round pancakes.
- Heat a heavy based frying pan (I used a cast iron one).
- Put the chapati onto the pan and cook until small blisters appear. Turn and cook on the other side (they may puff up, don't worry).
- Remove from the heat and wrap in a clean tea towel until ready to serve.
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Reviews
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It seems I still haven't mastered the art of making indian breads. I couldn't find chapati flour, so I tried the half white, half wholemeal idea, and I used ghee instead of normal butter to try and make it more authentic. It also took me a while to get the frying technique down pat, but i did get it right in the end. The taste was a little bland, so I will probably buy them in future, but thank you for the recipe, it was definately worth a try!
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This is a great recipe! I use it all the time. It is quick and easy. I usually skip the resting time and go right on to rolling out, it doesn't seem to change anything by doing that. Also the boiling water seems to be the trick, it makes it so much easier to roll out and gives great elasticity. Thanks!
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Tweaks
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It seems I still haven't mastered the art of making indian breads. I couldn't find chapati flour, so I tried the half white, half wholemeal idea, and I used ghee instead of normal butter to try and make it more authentic. It also took me a while to get the frying technique down pat, but i did get it right in the end. The taste was a little bland, so I will probably buy them in future, but thank you for the recipe, it was definately worth a try!