- Preparation time: 5 minutes.
- Rolling time: 1 minute(each)
- Cooking time: 1 minutes(each).
- Total time: 7 minutes.
My husband is out of station; I entered the kitchen to cook a cozy dinner and made some ‘chapati’ and ‘raw papaya kofta curry’. Chapati is staple food for Indians and a regular diet of everyone’s. It is important to prepare soft chapati, depends a lot on how you knead the dough.
I relished my meal as savoured every bite.
- Aatta (wheat flour): 2 cup
- Salt: 2 pinch (optional)
- Water: ¾ cup
- Ghee: for smearing
For making dough:
- Take a wide vessel; pour Atta; add water in small quantity and knead them, till the dough becomes soft (The dough can be made in food processor also) Cover and Keep aside, to be used after 10-20 minutes.
- Make lemon size balls; dust ball with Aatta and roll the chapati with equal pressure all around, roll 5-6”diameter, use small quantity of wheat flour to dust while rolling.
- Put this rolled chapati into the hot tawa; cook for few seconds on high flame till it changes the colour, Turn the other side this side to be cooked slightly more than 1st side. Now hold the chapati with tong and put directly on fire, first side on flame, the chapati will start to puff up. Take it off the flame before it start burning. The chapati is ready.
- You can puff chapati on tawa instead of flame, and press it lightly with kitchen towel it will puff up.
- Smear some ghee all over on the chapati and it is ready to serve hot or warm.
- It is important to cook chapati on high flame, it will be soft.
- Kneading with hot water makes chapati soft.
- You can knead with milk or whey (left over water of paneer).