How To Make Chapatti
* 500 g Atta , (half wholemeal half plain flour)
* 1 tsp salt
* 4 cups (1000ml) water , or enough to make the dough
* 1 rolling Pin
* 1 griddle or frying pan
* 1 spatula
Set aside approximately 3 tablespoons of flour (this is used for dusting the dough whilst you roll out each chapatti using a rolling pin).
- Step 1:
Prepare the dough
- Take the remaining flour and enough water to create a firm but elastic pliable dough. Knead the dough well for 5 minutes. To speed up this step, you can use a food processor.
- Step 2:
Leave to stand
- Leave to stand for 10 minutes or more whilst leaving it in a bowl and covered with a moist cloth or cling film at either room temperature or better yet, in the fridge. Just before you plan to use, knead the dough briefly again.
- Step 3:
Roll dough into balls
- To make one Chapatti, roll a portion of the dough into a ball in between your palms. Roll this out using a rolling pin, on a floured surface, to approximately 20 cm in size. Roll from centre outwards, so that the edges are thinner than the centre. You will need to dust it with dry flour a couple of times during the rolling out process.
- Step 4:
- Heat the griddle or frying pan, but ensure that it doesn't get smoking hot.
You must cook one at a time. Place the chapatti on the heated pan. Do not use any oil. Turn it over when it changes colour slightly to a light golden brown, you should see a few blisters on the surface.
Cook the other side the same way. Turn it over again.
- Press gently all over, using a flat spatula. Cook until nicely browned and crisp yet flexible/ soft on both sides. Don't cook them too fast or they will become too stiff.
- Serve hot.