Indian · openly licensed
Chapati
The chapati, also known as a roti, is the staple flat bread of Northern India and Pakistan. It can be made from many types of grain, but is most commonly made with finely-ground whole wheat flour. Sometimes it is cooked in a little oil.
45–60 minutes8Level 3
Gather first
Ingredients
- 3 cups whole wheat flour
- Salt to taste (about 1 teaspoon)
- Warm water as required (about 1 ½ cups)
- Ghee (clarified butter; optional)
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Make it
Method
- Knead together the flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky.
- Cover dough, and let rest for at least 5 minutes.
- Divide dough into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.
- Place a non-oiled pan over moderately high heat and test its surface temperature by holding your hand over it.
- When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.
- Flip and repeat so it becomes lightly browned on both sides.
- If desired, brush with ghee.