How to make Chapati ? by Recipe Palate

 

Introduction to Chapati Recipe

Chapati, also known as "roti," is a staple food in many parts of the Indian subcontinent and is widely enjoyed in many other countries as well. This simple flatbread is made from just a few basic ingredients—whole wheat flour, water, and a pinch of salt—and it serves as an essential accompaniment to many dishes, ranging from vegetables and lentils to curries and meats.

What makes chapati unique is its texture—soft, flexible, and slightly chewy—and its ability to pair perfectly with virtually any kind of meal. It’s also a versatile bread that can be enjoyed at breakfast, lunch, or dinner. Making chapati at home is a rewarding experience that allows you to create a fresh, warm bread that's both healthy and satisfying.

In this blog post, we’ll walk you through a step-by-step guide to making chapati from scratch, along with some helpful tips and tricks for achieving the perfect result every time.

                               

                                 

How to Make Chapati: Step-by-Step Recipe

Ingredients

• 2 cups whole wheat flour (atta, ideally unbleached)
• 1/2 teaspoon salt (optional)
• 3/4 cup water (approximately, adjust as needed)
• 1-2 teaspoons oil or ghee (optional, for softer chapatis)
• Extra flour for rolling

Equipment Needed

• A large mixing bowl
• A rolling pin (belan)
• A flat surface for rolling (like a countertop or wooden board)
• A tawa or griddle (alternatively, a flat non-stick pan)
• 
  

Instructions to Make Chapati

1. Prepare the Dough

• In a large mixing bowl, combine the whole wheat flour and salt (if using).
• Gradually add water, little by little, mixing as you go. The goal is to form a soft and smooth dough. Start with about 1/2 cup of water and slowly add more as needed. Depending on the type of flour, you may need slightly more or less water.
• Once the dough comes together, knead it for about 5-7 minutes. The dough should be soft, smooth, and slightly elastic but not sticky. You can also add a teaspoon of oil or ghee to make it more pliable.
• Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15-20 minutes. Resting allows the gluten to relax, making the dough easier to roll out.

2. Divide the Dough into Equal Portions

• After resting, divide the dough into small, golf-ball-sized portions (about the size of a lemon). This will make individual chapatis.
• Roll each portion into a smooth ball between your palms.

3. Roll Out the Chapatis

• Lightly flour your rolling surface and rolling pin.
• Take one dough ball, flatten it with your fingers to form a small disk, then roll it out gently into a thin, round shape. Aim for about 6-8 inches in diameter, but don't worry if it's not perfectly round! If the dough sticks to the rolling pin, dust it lightly with more flour.
• Be careful not to apply too much pressure while rolling, as this can result in tough chapatis.

4. Cook the Chapatis

• Heat a tawa or flat griddle over medium-high heat until hot. You can test if it's ready by sprinkling a few drops of water on the surface—if they sizzle, the pan is hot enough.
• Place the rolled-out chapati onto the hot tawa. Cook for 30 seconds or until small bubbles begin to form on the surface.
• Flip the chapati using tongs or a spatula and cook the other side for another 30 seconds, pressing lightly with a cloth or spatula to encourage puffing.
• Flip the chapati once more and cook for a few seconds until golden brown spots appear on both sides.
• If desired, you can apply a small amount of ghee or butter to the cooked chapati to make it even softer and more flavorful.

5. Serve the Chapati

• Once cooked, remove the chapati from the tawa and place it in a clean kitchen towel or container to keep it warm.
• Repeat the process with the remaining dough balls, stacking the chapatis on top of each other to keep them soft and warm.

Tips for Perfect Chapatis

1. Use Fresh Flour: Fresh, high-quality whole wheat flour (atta) will make your chapatis softer and fluffier. It’s worth investing in good flour.

2. Knead Well: Proper kneading is key to getting soft chapatis. The dough should be soft but not sticky. Knead for a good 5-7 minutes to ensure the dough is smooth and elastic.

3. Rest the Dough: Letting the dough rest after kneading helps with gluten development, making it easier to roll out and ensuring that the chapatis are soft.

4. Heat the Tawa Well: A well-heated tawa or griddle is crucial for perfect chapatis. If the pan isn’t hot enough, the chapatis will not puff up properly. However, don’t overheat the pan as it can burn the chapatis.

5. Don’t Over-Roll: If the dough is too thin or unevenly rolled, the chapati may tear or cook unevenly. Be gentle while rolling.

6. Cooking Technique: When cooking, pressing gently on the chapati with a cloth or spatula encourages it to puff up. This is what gives chapatis their soft, airy texture.

Variations on Chapati

While the basic chapati recipe is simple, you can experiment with different variations to suit your taste:

• Lachha Paratha: A layered version of chapati made by rolling the dough into a coil and then flattening it again, resulting in a crispy, flaky texture.
• Stuffed Chapati (Paratha): You can stuff your chapati with a variety of fillings like potatoes, paneer, or vegetables before rolling it out.
• Garlic Chapati: Add minced garlic or garlic powder to the dough for a flavorful twist.
• Methi (Fenugreek) Chapati: Add fresh fenugreek leaves to the dough for a healthy, slightly bitter flavor.

Conclusion

Making chapati from scratch may seem like a daunting task, but once you get the hang of it, it's a quick and rewarding process. Whether you enjoy it with a simple vegetable curry, daal, or just a dollop of ghee, chapatis are versatile, delicious, and an essential part of many cuisines.

Try out this chapati recipe at home and experiment with different variations. With a little practice, you'll be making perfectly soft and fluffy chapatis in no time!