RCI-BR.002.0022.001
Chapatis
Chapatis should be light and flaky. Keep them lightly covered before serving. They may be quickly warmed in a hot oven before going on the table or served cold.
Prep35 min
Cook15 min
Total50 min
Servings4
Difficultybeginner
Ingredients
- 1 cup
- ½ tsp
- 1 cup
- 1 unit
Method
1
Combine all-purpose flour and salt in a large mixing bowl, mixing well to distribute the salt evenly.
2
Add water gradually to the flour mixture, stirring with your hands until a soft, slightly sticky dough forms.
3
Knead the dough on a clean surface for 3-4 minutes until it becomes smooth and elastic, adding a small amount of water if it feels too dry.
4 minutes
4
Cover the dough with a damp cloth and let it rest for 10 minutes to allow the gluten to relax.
10 minutes
5
Divide the dough into 4 equal portions and roll each into a smooth ball.
6
On a lightly oiled surface, flatten each ball and roll it out into a thin, round disc approximately ⅛-inch thick.
7
Heat oil in a large skillet or griddle over medium-high heat until it shimmers.
8
Place a chapati onto the hot oil and cook for about 1-2 minutes until the bottom develops light golden brown spots.
2 minutes
9
Flip the chapati and cook the other side for 1-2 minutes until it also develops golden brown spots and puffs slightly.
2 minutes
10
Transfer the cooked chapati to a plate and repeat with the remaining dough portions.
11
Serve the warm chapatis immediately, stacked and covered with a clean cloth to keep them soft.