The perfect Chapathi

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Liquids

  • 240 ml Water, HOT

• Other

  • 2 cups Atta (wheat flour
  • Maida (all purpose flour

Found on savoryandsweetfood.com

Description

Ingredients

• 2 cups atta (wheat flour)
• 240 ml hot water ( a little more than 3/4 cup)
• 1 tbsp vegetable oil
• salt to taste
• Maida (all purpose flour)

Directions

• In a bowl add 2 cups of atta. Add in salt and oil. Mix it in. Pour in water little by little, mix a little with wooden spoon. Now start kneading the dough with your hand. If you feel the dough is sticky add in a little bit of atta, start with 2 tbsp, maximum of 5 tbsps. Knead for 2-3 minutes. The dough should be soft and pliant. rub the dough with a little oil. Let it stay for 15-30 minutes covered. Roll out the chappathi by adding a little maida. Heat the tawa (flat pan) very well. Place the rolled chappathi on the tawa. Let it stay for a minute. Then flip. Reduce the heat to medium and let the chappathi get cooked for 2 minutes or till you get golden color spots on it. Flip. Increase the heat to high and gently press chappathi with a spatula or flat spoon and you can see the chappathi nicely puffing up. Press on top of the puffed area so that the entire chappathi gets puffed. Now add a little ghee on top, take it off the heat and serve hot.