Chappathi (Flattened Indian Wheat Bread)

This recipe makes about 8 medium - sized chappathis sufficient for 2 - 3 people.

Ingredients

Wheat flour (Atta) - 2 cups
Salt - To taste
Water - As needed
Wheat flour / All purpose flour - For dusting

Method

Dough Kneading:

1. In a wide bowl, take the wheat flour and add the salt. Mix them together.
2. Add water (generously) to form a soft dough. Do not add water little by little.
3. Place the dough on the countertop & knead for 5 - 10 min, adding little oil / flour, if needed. (REFER pizza dough kneading video in the homemade pizza recipe)
4. This dough can be used immediately or after some hours (close the bowl with a lid & let the dough rest)

Rolling Out:

1. Now, make lemon sized balls out of the dough.
2. Take a dough ball, coat it in the flour and roll out into a thin circular / square / rectangular / oval / shapeless discs (like a tortilla) using a rolling pin.
3. Fold the disc once to form a semi - circular disc.
4. Now, fold again to form a triangular / conical shape.
5. Dust the countertop with little flour & roll out to form a thin triangular disc.

Chappathi Making:

1. Heat a dosa tawa / griddle.
2. When hot, add 2 - 3 drops of oil and place the rolled out chappathi.
3. When the top side of the chappathi starts puffing up, flip it so that the other side gets cooked for about a minute.
4. Once done, place the chappathis in a hot box or cover (roll) them with soft towels to retain the softness.
5. Serve hot with chicken / mutton kurma or any vegetable kurma or paneer masala.

Note

1. Since we fold the dough twice while rolling, the chappathi can be got in layers.
2. Getting the triangular shape is easier compared to the perfect circular disc.
3. Kneading the dough for 5 - 10 min resuts in a very soft chappathi.
4. The cooked chappathis can be put over a very low flame & made to puff - up to get softer chappathis.