“An easy to make really yummy wheat chapati. I learned to make these from my mother in law who is from Tamil Nadu, India. I love to make them.... and My husband loves to eat them! *just like mom's ;-) Looks complex but I was really detailed on the dos and don'ts. Please be sure to use boiling water, so be careful. For wheat atta and ghee you can pick some up at your local Indian/Pakistani store they will help you locate it if you take the list with you.”
READY IN:
2hrs 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 cups wheat, atta (whole wheat flour ground finely)
  • 12 teaspoon salt
  • 1 18 th tsp ghee (melted)
  • 1 12 cups boiling water, water must be boiling
  • 14 wheat flour, for dusting

Directions

  1. Add flour salt and ghee (veg oil) in a mixing bowl and mix until ghee is absorbed.
  2. If using reg veg oil be sure to only use 1 tsp or they will be too oily.
  3. Add water 1/2 cup at a time until you get a smooth dough that is slightly " springy" this will take about 5 minutes.
  4. *Do not over work the dough as it will become "hard".
  5. Let rest for about 1- 1.5 hours covered with a damp towel. in a warm space.
  6. Please watch your dough as depending on the temp of the room it may dry out or become to wet.
  7. *If too dry spritz with water just prior to rolling. if too wet dust with a bit more flour. If you have to add water or flour remember to re-work the balls to incorporate the addition then start rolling.
  8. To roll chapati.
  9. Break off balls about the size of a tennis ball.
  10. Dust your rolling surface and pin. * for each chapati.
  11. Dust your ball lightly * for each chapati.
  12. Roll out your chapati's to about 6 inches round they should be thin, but not flimsy about 1/8th of an inch thick.
  13. Place your chapati on a plate while rolling the rest of the batch.
  14. Dust the face up side of your chapati so that the next one will not stick to it! keep going until all are rolled.
  15. Heat your pan and give it (1) light spray of Pam or similar cooking spray.
  16. I use med heat with a non stick pan on my electric stove top.
  17. Cook until light bubbles come to the surface and it becomes lightly blackened in spots, but not too black, spray surface of chapati not cooking with Pam etc -- and flip.
  18. Total cook time for each chapati is about 1-2 minutes.

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