RCI-BR.002.0021.001
Chapati
The is the staple flat bread of Northern India and Pakistan, also known as a . It can be made from many types of grain, but is most commonly made with finely ground whole wheat flour.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- 3 cups
- salt to taste1 unitabout 1 teaspoon
- water as required (about 1 1/2 cups)1 unit
Method
1
Knead flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky.
5 minutes
2
Cover for at least 5 minutes.
5 minutes
3
Divide into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.
4 minutes
4
Place a non-oiled pan on a moderately high fire and test its surface temperature by holding your hand over it.
2 minutes
5
When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.
2 minutes
6
Flip and repeat so it becomes lightly browned on both sides.
2 minutes
7
Chapatis are often brushed with ghee (clarified butter) after being cooked.
1 minutes