chapati
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[Based on 8 users]
Author vahchef Yield No Value
Published Sep 10, 2007 Cooking Time 5 Minutes
Recipe Type Breads Preparation Time 10 Minutes
Ingredient Flour Standing Time 5 Minutes
Description: Chapatis or rotis are fresh homemade bread, made with wheat or other grain flours and baked without yeast. Chapatis offer strength and energy to the body and are good for all the three doshas.
A simple Indian flat bread commonly known as chapati or roti made with whole-wheat flour is served with a variety of deliciously cooked vegetables, lentils etc

Recipe of chapati

Ingredient Name Quantity Unit
Salt 1/2 Tablespoons
Water 2/3 Cup
Whole Wheat Flour, 2 Cup
Ghee For Skillet 5 ml

Directions

  1. Combine the flour and salt in a large mixing bowl. Slowly add the water. 
  2. The amount of water varies each time due to the variations in moistness in the air and flour quality. Start with less water and gradually increase. Mix the water in the flour as you gather the flour together to make a moist dough. Knead well, folding and pushing until the dough is pliable: about 7 minutes.
  3.  Cover the dough with a damp paper towel and let it rest for 30 minutes and up to two hours. This is a good time to prepare the other foods that make up the meal.When you are ready to start making the chapatis, warm up a cast iron skillet or a heavy non-stick griddle on medium heat. Knead the dough again for several minutes.
  4.  Then tear off enough dough and divide it into walnut size balls. Roll out each ball of the dough evenly to a thin texture into a circular shape on a floured cutting board-6-7" in diameter. Do not stack the rolled out chapatis or they will stick to each other. To cook, place each chapati on a very lightly oiled skillet.When it is well heated through, small white bubbles will appear. Using a plastic spatula, flip to the other side.
  5.  The chapati will get more air pockets and should only cook about 1 or 2 minutes on the second side. When cooked, it will look a mottled brown, and be dry but flexible. Remove the chapati from the griddle and with a pair of metal tongs, place it over a low direct gas flame or electric coil.
  6.  The chapati should puff up into a ball almost immediately. Remove from heat and serve. If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough.

Recipe Tips

you could use milk or yougurt in place of water
Posted Sep 10, 2007

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5 Comments

Bhadra Apr 17, 2012
This video on how to make chapatis that are soft absolutely gives me the kind of information that I had been seeking in making the best chapatis possible. I had tried using milk instead of water. I had tried spending great effort in rolling each chapati patiently out until it was as thin as I could make it. I tried modifying the heat of the tava. But nothing would work towards my goal of making softer chapatis. In fact, at one point I had to query as to why a couple chapatis came out partially hardened in places. I have not yet tried the tips I have heard here at this video. But I must say that Sanjay Thumma, the Vah chef ultimate that he is, generously showers the seeking cook with such in-depth information as to how to make the best of the best. This is so much appreciated. His inspired mind and great love for what he does cannot help but to encourage us to excel. He has been an inspiration, a great inspiration, and he deserves to hear praises and to know that his work to inform as to the good nutrition will succeed not only from facts rendered gently, but also because he teaches one to slow down and cook with all the heart. He is like magic.Now to try the chapatis after his lessons . . . even before cooking from the lessons of this video, I would rate him as tops based on other gifts received from his knowledge that have been most vital to me. Namaste.

Valentin Ivanov Mar 14, 2012
Very well explained and the chapatis are easy to make. Thank you very much!

Elizabeth Sep 22, 2010
Thanks a lot for taking the time out to post basic recipes like chapatti....your videos are a life saver for beginner cooks like me ...keep up the good work!!!

Manisha Apr 7, 2010
Chapati did not come out the way it should be. They are best in form on ball. fully filled with air/steam and spherical. Ghee is applied on top side after it is cooked.

zahra ferrao Jun 20, 2009
for those who are not able to knead the dough soft, they should try usinf warm water to knead the dough, it becomes soft easily. i rated 2 stars coz ur chapathi didnt puff up completely like a phulka.

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