Recipe makes 8-10 chapati
You will need:
- 1 cup warm water
- 2 tablespoons butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 cups flour ( I use 1/3 unbleached white flour and 2/3 whole wheat flour, but for the recipe, I used all white)
To make the dough,
- Pour 1 cup warm water in bowl, add 2 Tbs butter, 1 Tbs sugar and 1 tsp salt
- Gradually add flour and mix with wooden spoon until its too thick to handle with the spoon.
- Continue adding flour and kneading with hands until the dough is soft and no longer sticks to hands.
- Cover with cling wrap and let the dough rest (resting time for me depends on how much time I have. Sometimes when I am tight on time I will skip this step altogether)
To fry the Chapati
You will need
- Some flour for the surface
- Light frying oil in a bowl with a spoon (olive oil is a bit too heavy and doesn’t do a really good job, but you can try it if you like. I however suggest you first try with the lighter cooking oils)
- Heavy bottomed skillet
- Plate to put your chapati when done.
- Rolling pin (not shown on pic 😜)
- Put some flour on the surface and with the rolling pin roll the dough into a round circle (not too thin)
- Spread the oil around the circle evenly with a spoon or your hands (I am assuming they are super clean)
- Grab one end of the circle and roll it over (as if you are making cinnamon rolls)
- Cut the rolled tube up into 8-10 pieces, and place on one side of your work surface.
- Turn the stove on so the skillet can start heating up.
- Take one of the pieces (which should be oily-ish) and roll into nice thin circle.(as thin as you can get without breaking, or if you like fat chapatis, then don’t roll too much)
- Place your rolled circle on the (now hot) skillet, and let the chapati cook just a little.
- Flip to the other side, and with the back of your spoon, put a little bit of oil on the cooked side, and spread. (Depending on how hot your skilled/pan is, you need to do this pretty quickly as the other side could easily burn)
- Flip back to the oiled side, oil the other side, flip ack again and let this side cook a bit.
- Your chapati is ready. Repeat with your other chapatis.
- As you get more seasoned, you will be able to stack 3 or more chapatis and cook them at the same time. The weight on top helps the chapatis cook faster.