How to make Indian bread (Chapatis)

Chapatis are a thin flatbread served with Indian meals.

Chapatis, sometimes called rotis, are unleavened flat breads served with most Indian meals. The bread is made fresh every day from a three ingredient dough base. The dough can be grilled, fried or toasted to make several types of Indian flat breads. Once served, Indians use the bread to eat with, in place of a fork or spoon, by tearing off pieces of the bread and scooping the food with it.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Large mixing bowl
• Griddle
• 2/3 cup water
• 1/2 tbsp. salt
• 2 cups whole wheat flour

1. Mix the flour and salt in a large mixing bowl.

2. Add water slowly. The amount of water will always vary based on the humidity in the air and by the amount and quality of the flour. When mixed properly, the dough will be moist but not wet.

3. Knead for approximately seven minutes or until the dough is soft and pliable.

4. Cover the dough with the bowl's lid or a damp paper towel and allow it to rest for at least 30 minutes. In Indian homes, the dough is made fresh every morning and stored in the refrigerator until needed throughout the day. If you store the dough in the refrigerator long enough for it to chill, allow to warm up before attempting to make the chapati.

5. Place the griddle on the burner and turn up to medium heat. Allow the griddle to get hot while you roll the dough.

6. Take a portion of dough, approximately the size of a walnut, and roll into a ball between your palms. Flatten slightly. Dip the flattened ball in sifted whole wheat flour.

7. Lay the dough on a rolling board and roll until very thin, adding more sifted whole wheat flour as needed to prevent sticking. Turn the dough over to dust the underside.

8. Place the chapati on the hot griddle. As the dough cooks, small white bubbles will appear on the top side. Once several bubbles have appeared, use tongs to flip the dough over and cook the other side. The dough can be served as is, or puffed up by placing the cooked chapati over an open burner or gas flame for a few seconds. The chapati will puff up instantly into a hollow ball.

Tips & Warnings

• Deep fry the rolled dough to make pooris. Add ghee while cooking to make parathas.

References

• Vahrevah: Chapati

Resources

• India Curry: How to make Roti Chapati Phulka?