Description: Chapati bread to be used along with Indain dishes such as our Chicken Tikki Masala
December 13, 2008
1 cup whole-wheat flour Durum
1/4 teaspoon salt
1/2 cup lukewarm water
2 teaspoons butter or ghee
1/4 cup whole-wheat flour for rolling
In a bowl, mix the flour, salt and water. Add more water if the dough is too hard. Knead the dough well to make a medium soft dough. The dough should be soft but not stick to your hand. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more before you start rolling.
Divide the dough into 8 equal parts. Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides and start rolling to a 6-inch diameter circle. If the dough starts sticking, dust it with more flour.
Heat the skillet on medium high heat. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
Put the rolled roti on the skillet. You will see the roti puff in different places and change color. Turn the roti over. Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti completely puff. Flip the roti again. The roti should have light golden-brown spots on both sides. Butter the heated side of the roti (the side that is facing the skillet).
Make sure to put the rotis in a container with a paper towel covering the bottom. Make sure to cover the container after each roti is made. This will keep the steam in and ensure the rotis are soft.