Chapati one of the simple dish which mainly made from atta flour (whole wheat flour). Its staple food for North Indians. Chapati can be made from various flour. Atta flour is most commonly being used. Its a healthy bread with low calorie. It can be serve with various curries. In Malaysia we love chapati being serve with Sambal Sardine as i do. Even though its easy to make, but you need to know certain skill to get soft chapatis.
2 cups Atta flour
3 /4 cup Luke warm water
1 tsp Salt
Preparation Method :
Measure 2 cups of flour and pour into a wide mixing bowl. Add salt and mix it well. Make a well in the center and pour the water slowly as your fingers move along with the flour. Mix flour with water to form pliable dough. Add about 2 tbsp oil. Knead at least for 10 minutes until the dough becomes soft. Soft dough yields soft chapatis. Divide the dough into equal portion of golf size balls. Roll each ball in between your palms by giving extra pressure. You will get soft and smooth surface balls. Repeat the same method for all the balls. Keep covered and rest for at least 30 minutes so that the dough becomes more tender and light.
Dust each ball with dry flour in order to prevent sticking during rolling. Flatten the ball using your fingers first. Then roll out using roller into thin flat circles. Make sure not to roll into very thin circles.
Heat pan on medium heat. Put the rolled dough to cook. Wait until surface turns color and you can notice raising bumps. Then flip to another side. Wait until cooked. Flip again and start pressing gently at the edges for chapati’s to puff up. Remove from pan. Smear both sides with 1 tsp of ghee. Some don’t prefer ghee or any clarified butter to be coated. Those health conscious not advisable to use ghee. Serve hot chapati with gravy.