Chapati, also known as roti, is a staple Indian flatbread made from whole wheat flour. It’s a simple yet essential accompaniment to various dishes, from curries to stir-fries. Follow this easy recipe to make soft, fluffy chapatis at home!
Ingredients:
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt (optional)
- 1 tablespoon oil or ghee (optional, for softer chapatis)
- 3/4 cup lukewarm water, or as needed
- Additional flour for dusting
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the whole wheat flour and salt.
- Add the oil or ghee if using, and mix it into the flour.
- Gradually add lukewarm water, a little at a time, while mixing the dough with your fingers or a spoon.
- Once the dough starts coming together, knead it with your hands for about 5-7 minutes until it is smooth and soft. If the dough is too sticky, add a little more flour; if it is too dry, add a few drops of water.
- Rest the Dough:
- Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15-20 minutes. This will help make the chapatis softer and easier to roll.
- Divide and Roll:
- After resting, divide the dough into equal-sized balls, roughly the size of a golf ball.
- Dust a ball lightly with flour and flatten it slightly. Using a rolling pin, roll it into a thin, round disc of about 6-7 inches in diameter. Make sure the edges are even to get uniformly puffed chapatis.
- Cook the Chapati:
- Heat a tawa or flat skillet over medium-high heat.
- Place the rolled chapati on the hot tawa. Cook for 10-15 seconds until small bubbles start to appear.
- Flip the chapati and cook the other side for 10-15 seconds. Press gently with a cloth or spatula to help it puff up.
- Flip again and cook for another 10-15 seconds, or until light brown spots appear and the chapati is fully cooked.
- Finishing Touch:
- Optionally, brush the cooked chapati with a little ghee or butter for extra flavor and softness.
- Repeat the process with the remaining dough balls.
Tips for Perfect Chapatis:
- Kneading: Knead the dough well until it’s soft and pliable to get soft chapatis.
- Resting: Allow the dough to rest for at least 15-20 minutes. This helps in gluten formation, making the chapatis soft and easy to roll.
- Rolling: Roll the chapati evenly and not too thin. Uneven chapatis may not puff up well.
- Cooking: Cook chapatis on a hot tawa. Too low heat will make them hard, while too high heat can burn them.
Presentation Tips:
- Serve chapatis stacked neatly in a basket lined with a clean cloth to keep them warm.
- Garnish the basket with a sprig of fresh coriander for a colorful and inviting look.
Nutrition Chart for Chapati (per serving)
• Calories —————— 100 kcal
• Total Fat —————— 2 g
• Cholesterol ————— 0 mg
• Sodium ——————– 120 mg
• Total Carbohydrates — 20 g
• Protein ——————— 3 g
• Sugar ———————— 0 g
• Fiber ———————— 3 g
Note: These values are approximate and may vary depending on the ingredients used and serving size.
