1. Whole wheat flour – Atta – 2 cups
- Make a hole in the center of the flour and begin to add the water little by little and knead thoroughly with your hands after each addition for 5-8 minutes until you get a soft dough
- Let dough rest for half an hour after covering with a moist cloth.
- Knead the dough for few seconds, divide dough into 8 balls.
- Dip ball in flour, sprinkle some flour on the flat surface and using a rolling pin, roll the chapati to 6″, the chapati must not be too thin or it will not puff.
- Heat the pan and place the rolled out chapati on it.
- When you begin to see chapati puffing upon the surface, flip the chapati.
- When the bottom side gets light brown patches, flip the chapati again.
- Gently press the chapati around the edges, using a spatula or a cloth. This will help the chapati to puff completly.
- If needed, apply butter or ghee only to one side of the chapatti.
- Stack the chapatis over each other, this will keep it soft. Cover with clothes.Serve immediately.
2. Wheat flour for dusting – 1/4 cup
3. Warm water (using yoghurt or milk will give you super soft Chapatis) 3/4 cup
4. Vegetable ghee (Optional) -1 Table spoon
5. Oil – ½ tsp
6. Salt-1/2 teaspoon
7. Melted butter or oil to brush roti later -1 1/2 teaspoon
Take a steel basin or a shallow bowl, add flour, 1 table spoon vegetable ghee and salt. Mix well.
1: The chapati will be hard and chewy if not eaten within few hours from making it.
2: If you want the chapati to stay soft longer, replace 1/2 cup of whole wheat flour with all purpose flour.
3: Add milk or yogurt while kneading for soft chapati.