Wheat Chapati (Indian)
- Ready In:
- 2hrs 15mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 2 cups wheat, atta (whole wheat flour ground finely)
- 1⁄2 teaspoon salt
- 1 1⁄8 th tsp ghee (melted)
- 1 1⁄2 cups boiling water, water must be boiling
- 1⁄4 wheat flour, for dusting
directions
- Add flour salt and ghee (veg oil) in a mixing bowl and mix until ghee is absorbed.
- If using reg veg oil be sure to only use 1 tsp or they will be too oily.
- Add water 1/2 cup at a time until you get a smooth dough that is slightly " springy" this will take about 5 minutes.
- *Do not over work the dough as it will become "hard".
- Let rest for about 1- 1.5 hours covered with a damp towel. in a warm space.
- Please watch your dough as depending on the temp of the room it may dry out or become to wet.
- *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.
- To roll chapati.
- Break off balls about the size of a tennis ball.
- Dust your rolling surface and pin. * for each chapati.
- Dust your ball lightly * for each chapati.
- Roll out your chapati's to about 6 inches round they should be thin, but not flimsy about 1/8th of an inch thick.
- Place your chapati on a plate while rolling the rest of the batch.
- Dust the face up side of your chapati so that the next one will not stick to it! keep going until all are rolled.
- Heat your pan and give it (1) light spray of Pam or similar cooking spray.
- I use med heat with a non stick pan on my electric stove top.
- 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.
- Total cook time for each chapati is about 1-2 minutes.
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