How to make Chapati

Chapati

About 4 cups whole wheat flour, sifted

1 tsp salt

water, room temperature

1/2 tsp peanut oil

In a large mixing bowl, add flour and salt. Toss with hands to mix.  Slowing add water and knead with the heal of your hand.  Add enough water until a stiff dough forms.

kneading chapati dough

Sprinkle peanut oil onto inside of the bowl and continue to knead until the dough has incorporated the oil.

Jacob is rolling out his chapati.

Jacob is rolling out his chapati.

rolling chapati

Allow the dough to rest for 10 minutes.

The dough should be smooth and not sticky.

The dough should be smooth and not sticky.

 

Break off egg-sized pieces of dough.  Toss dough ball briefly in flour to cover.  Roll on rolling board, rotating and dusting with flour as necessary until an even, 6” round disk is formed.  Repeat with remaining dough, cover with a towel to prevent drying out until ready to fry.

Heat a dry skillet until hot.  Fry the dough until slightly blistered on both sides.  Remove the pan from the flame and place the chapati directly on the gas flame until puffed up.

Fry the chapati on a hot griddle.  Flip to brown both sides.

Fry the chapati on a hot griddle. Flip to brown both sides.

Once both sides are browned.  Remove the chapati from the griddle and place directly on the open flame until puffy.  Turn frequently to avoid burning.

Once both sides are browned. Remove the chapati from the griddle and place directly on the open flame until puffy. Turn frequently to avoid burning.

Repeat with remaining dough.

For butter chapati, brush each chapati with melted butter after frying.

 

 

 

 

 

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