PERFECT HOME CHAPATTI’S
Home made Chapatti’s, a quick easy recipe for you to enjoy with all your
home made curries. They can be made thin or if you prefer thick. Chapatti’s are
best made with wholemeal flour. The texture of the chappati can be changed
to individual taste by mixing plain flour with the wholemeal flour.Try to use
flour as fresh as possible for the best chapatti’s.
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Preparation Time – 20 minutes
Resting Time – 10-15 minutes
Cooking Time: 20 -30 minutes
Ingredients
200g Medium Wholemeal Flour
150ml Luke warm water
2 Tablespoons oil
Ghee or butter to spread
Plain flour to dust.
Method
Take a mixing bowl and add the flour and oil. Mix the two together with your
hands and whilst kneading gradually pour in the water. The final amount of water
required will be dependent on the absorbency of level of the flour so leave a
little until you have mixed the flour well. Add remaining 50ml if you want a
softer mix. A softer dough allows you to produce a much thinner and pliable
chapatti that will not crack at the edges when cooked. However soft chappati
dough is hard to roll without some skill so practise a few times before serving
to friends !
Knead the dough for about 2-3 minutes. The dough should be smooth and
pliable, cover and allow to relax for 10-15 minutes.
Apply a teaspoon of oil onto your palms and knead once more, very briefly.
Divide the dough into 12-14 equal parts. Each portion should be about the size
of a golf ball.
Before you start to roll, dust each flattened ball with plain flour and use a
rolling pin to make a thin circle measuring about 14-15cm in diameter. The trick
to a perfect chappati is to ensure that it rolled out evenly. Do not grip the
rolling pin too tightly. Place the palms of your hands on the tapered edges of
the rolling pin and let the chapatti almost roll itself. It does not matter how
long it takes for you to roll the Chapatti the result should be smooth and even.
A common failing when rolling is to press too hard at the centre giving a
chapatti that is thin in the middle and thicker on the edges. This leads to
uneven cooking.
Heat a non-stick pan over medium heat. Place your chapatti into it. As soon
as you can see little bubbles appear on its surface – usually within 30 seconds
– turn it over onto the other side. Cook the other side for 30 seconds. Then
place it under a preheated grill or directly onto the fire to bloat (little
brown specks will appear on the surface). Turn it over during bloating. The key
is to get air into the chappati to make it soft and pliable.
Place your cooked chapatti on a plate and smear with a little melted ghee or
butter.
Make all the chapatti’s in the same way and stack them on top of each other.
Keep them covered with a clean tea towel, NOT a container, as steam given off by
hot chapatti’s will dampen the rest. Serve hot with any curry!
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