Chapati or roti is unleavened Indian flatbread made with whole wheat flour or wholemeal flour. Originally from India sub-continent, this flatbread is a staple in most Indian meals. Unlike naans and kulchas, it is yeast-free, vegan, does not use refined flour and is rich in dietary fibres.
Take the flour in the mixing bowl. Make a well in the centre and add half of the water. Now, start kneading the dough. It will be sticky in the beginning, but keep working
Add rest of the water and knead. Once the water has been absorbed, add the oil and knead everything together.
Do not worry about over-kneading because we need to build the glutinous protein bonds which will make the dough elastic for soft chapatis
The cue to stop kneading is when your mixing bowl is clean in the inside, it means the dough is ready.
At this stage, you can leave the dough covered by a damp cloth for 10-15 minutes, or you can start making the chapatis.
Pinch off 15 equal dough balls and roll them between your palms to make them smooth.
Now, flour your rolling surface and your rolling pin and start rolling them into a circle. Use your wrist and your rolling pin to stretch and rotate so that it takes the circular shape.
Once you have the chapatis of around 7-8 inches in diameter, place them on the griddle. Once you see bubbles rising on the surface, turn it over using a tong. Let the other side also get roasted with small brown spots
Now, remove the griddle and place the chapati directly on the fire burner nozzles of your stovetop. One it starts to puff up, turn it over. Keep it on fire for 2-3 seconds for each side otherwise, it will start to burn.
Remove them from the fire and serve. You can slather some ghee or clarified butter, or even normal butter to make them rich and delicious
How to make perfect Indian Chapati or Roti https://speakingaloud.in/how-to-make-perfect-indian-chapati-roti/ May 14, 2020