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Thursday, January 10, 2013,2:39 AM by
D.Sumithra

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CHAPATTI

Chapatti is unleavened bread made from chapatti flour, ground wholemeal flour known as atta, which is finer than the Western equivalent. An equal quantity of standard wholemeal flour and plain flour will also produce satisfactory results, although chapatti flour is available from Indian grocers. This is the everyday bread of the Indian home.
Makes :
10

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Sift the flour and salt into a mixing bowl. Make a well in the centre and gradually stir in the water, mixing well with your fingers.
  • Form supple dough and knead for 10 minutes. Ideally, cover with clear film (plastic wrap) and leave to one side for 20 minutes to rest.
  • Divide the dough into 8 - 10 equal portions. Roll out each piece to a circle on a well-floured surface.
  • Place a tava (chapatti griddle) or heavy frying pan over high heat. When steam rises from it, lower the heat to medium and add the first chapatti to the pan.
  • When the chapatti begins to bubble, turn it over. Press down with a clean dishtowel or a flat spoon and turn once again.
  • Remove the cooked chapatti from the pan and keep warm in a piece of foil lined with kitchen paper while you cook the other chapattis.
  • Repeat the process until all the breads are cooked. Serve hot.

INGREDIENTS

  • 225 grams chapatti flour or wholemeal (whole-wheat) flour
  • ½ teaspoon salt
  • 175 ml water

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