Chapathi

Chapathi

Whole Wheat Flour / Aata  :  3 cups ( 600 ml )

Warm water: 1 cup

Salt  : ½ tsp

Sugar : ½ tsp

 Oil : 1 tsp ( while kneading )

Ghee or Oil while preparing chapathi.  

Mix all the ingredients and knead briefly, just to mix water and no traces of dry flour.  Brush oil on surface of the kneaded dough to prevent it from drying .  Rest for at least half an hour.   Now knead thoroughly into soft dough,  for 10 to 15 minutes .   Dough should not be sticky or it should not be hard.  You can use food processor or can knead using hands.

Divide into 12 equal portions of balls .

Dusting in wheat flour , roll each balls into a disc, as thin as possible . 

While rolling,  pressure should be light and equally applied .

You can use any round lid and cut the edges to get perfect round chapathi.

On a hot tawa place the rolled chapathi .

When it just starts to bubble at the bottom ( first side ),.

Flip  and apply few drops of ghee or oil lightly and cook till it gets light brown spots on the second side.


Again flip and cook the other side for few seconds till it gets golden brown spots.

Let the heat remain hot in tawa till you finish making all the chapathis.  

Serve hot with Dhal /  Bhaji  or any gravy.

Store in Hot pack and serve fresh.

It will be soft even it gets cold so very ideal for lunch box or travel.

Can be refrigerated and just warm it before using.

Note : 

·       Water may vary according to the quality of wheat flour.   Increase or decrease accordingly.  

·       After kneading , if you find your dough is sticky , add some flour and knead it.  And if it is hard , add little water and knead.

·       Use less flour for dusting as much as possible .

·       Generally, chapathi should be cooked in hot pan for lesser time.

·       Machine ground wheat flour gives best result.