Indian people do not need any introduction to chapati. This is a must be item in almost every Indian’s meal. It is actually flatbread. Indian language it is called “roti”. I myself grew up by eating this every single day. Indians like to eat with different curries like dal makhani, dal tadka, mix vegetable, paneer gravy or many more.
It is the simplest form of bread. It is made with wholemeal wheat flour (atta in Indian language). Many people made with “Maida”. But using “maida” is not the proper way. If you want to make original chapati(roti), then you must use “atta”. I t is very good for health. It is made-up of ingredients like atta, pinch of salt and water. If you do not want to add salt, you can.
This item has different names like Roti/Phulka/Chapati and different making process in different parts of the country. For example the roti you will get in North-India (specially in Punjab) is much thicker. Whereas the roti you will get in Gujarat is very thin. To make it you do not need many tools. You just need rolling board(chakla) and rolling pin(belan).
Take a large bowl and by adding water and a pinch of salt in the atta, amke a soft dough. From that dough make small balls. With the help of rolling pin and then by transferring it in tawa. That is how roti is being made.
- Actually you do not need much ingredients or many tools. Many people add different types of ingredients like milk, yogurt and many more. But you do not need all of these.
- You just need experience over the years. Because it is a skill. By practicing again and again you will become expert. As much as practice you will do, that much expert you are going to be.
- Each step is important, from making the dough, then making small balls from it, then rolling the roti with the help of rolling pin. And you will expert on it by practicing again and again.
- One main problem of making chapati is, to make it soft. Most of the times the chapati becomes so hard that they could even crack like cookies. The dough must be soft, so that when you press it with the help of your fingers, it must leave an impression.
- You need to use enough water, neither too much nor less. Because the dough plays the key role in making chapati. The dough must be soft. At the time of making the dough, if the dough becomes too tight then add little more water or if the dough becomes too sticky then add little more flour(atta).
- Always use warm water. Then Knead and make the dough with the help of your hands. It will help the chapati to become soft and of best quality. Many people add some oil in the dough. If you want you can also do that. But I will not do that.
- After making the dough, cover it wth a paper or damp cloth in a bowl. Let the dough rest for approx 20 minutes. Most of the people always in a hurry that they do not have that much time to let it rest for 20 minutes. But believe me, this helps a lot to make the rolling easier and the rotis much better.
- But keep in mind that the dough you are making, it should be soft and there should not be any crack in it.
- At the time of making small balls from that dough, press the balls lightly between your palms to make it little flat.
- If you want to make it vegan, then avoid ghee or butter.
- Most of the people think if there will be puff in roti, then it is surely best. That is why when after doing lot of hard-work when the rotis does not puff people becomes so sad. But it is not like that. Even after having experience of many years, sometimes rotis does not puff. But it does not mean that the rotis will not taste good.
- The main reason why the rotis do puff or does not puff is the way you roll it with the help of rolling pin. It complete depends upon rolling.
- If the edges of the roti is rolled too thin, and the center of the roti is thick then the roti will not puff. Or if dough will too tight/hard, then also the roti will not puff.
- But if the thickness of center and edge is same then the roti will puff.
- Rating: 4/5
- Preparation Time: 10 m
- Cooking Time: 15 m
- Resting Time: 20 m
- Total Time: 45 m
- Whole wheat flour (atta) 2 cup. Take little extra for rolling the roti.
- Salt to taste or 1 teaspoon
- Olive oil 2 teaspoons
- Hot water 3/4 cup or as needed
- Little ghee to brush the chapatis (rotis).
- At first, Take 2 cups approximately 250 grams atta in a large bowl. Or if you want to use flat plate as used by many, you can. The main thing is to knead the atta with warm water and make a dough. So, use whatever you think will be suitable for you.
- As many people like to add little oil here, if you want to add little oil, you can. But I will not use oil here.
- Add water little by little here. Be careful that the water should not fall in great quantity, then mix the atta with the help of your hands and try to make a dough. At this point if you feel your dough is becoming too tight then add little more water or if you feel the dough is becoming too sticky then add little more flour(atta). Now start kneading the dough. with the help of your hands, apply enough pressure. The dough must be soft and smooth. It should leave an impression when it is pressed with your fingers.
- After making the dough place it in the same bowl and cover it with a damp cloth or paper towel and let it rest for approx 20 minutes.
- After 20 minutes take it and once again knead it well. And then divide the dough in several equal parts. And make round balls. At the time of making round balls, press the balls lightly between the palms to make it little flat.
- Now take little atta in a plate and dip the prepared dough ball into the dry flour, dust it from all sides. With the help of rolling board and rolling pin roll each balls, Whenever the dough starts sticking to the rolling pin, dip the chapati into the atta from both sides and then continue rolling again. At the time of rolling the balls, cover other balls with damp cloth. If you do this, then it will help the balls not to dry out.
- Now heat the tawa on medium-high heat. But before you place the chapati on the tawa, dust the extra flour from the chapati. Also check properly weather the tawa is hot enough or not. The tawa should be hot enough.
- You should cook each chapati for approx 20 seconds. Then you will able to see some bubbles on the top of it. Now flip it and let the other side cook for little more. When it will cooked enough you will able to see some brown spots in it. Now from tawa, place it directly on the flame. Keep it for some seconds. At this point if he chapati is rolled evenly will puff up. Do not burn it.
- Place it in a plate and Immediately apply ghee on the chapatis. Do the same with the other dough balls too.
- For any reason if you do not able to transfer the chapati directly into the flame, then press the chapati with a paper cloth, any cotton cloth, when it is on the tawa. It will puff up.
Chapati is always enjoyable with dal makhani, dal tadka, mixed vegetable or so on.
- Calories:120 cal
- Total fat:2.5 g
- Sodium:110 mg
- carbohydrate:20 g
- Net carbs:18 g
- Fiber:2 g
- Glucose: 1 g