India / Bread
Chapati
The chapati, also known as a roti, is the staple flat bread of Northern India and Pakistan. It can be made from many types of grain, but is most commonly made with finely-ground whole wheat flour. Sometimes it is cooked in a little oil.
Ingredients
- whole wheat flour3 cups
- Salt, to taste (about 1 teaspoon)1 teaspoon
- Warm water, as required (about 1 ½ cups)1 1/2 cups
- Ghee
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Knead together the 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.
Cover dough, and let rest for at least 5 minutes.
Divide dough into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.
Place a non-oiled pan over moderately high heat and test its surface temperature by holding your hand over it.
When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.
Flip and repeat so it becomes lightly browned on both sides.
If desired, brush with ghee.
