When I started making chapati, it was a complete comedy show. The dough was either too sticky or hard and I will add more flour or water depending on the consistency to make it the opposite : sticky dough will become hard and hard dough will become sticky...
The rolling out of chapatis was another comedy show...Believe me, I have rolled out all the country and continent shapes of the world and many unknown shapes. It takes practice to get perfectly rolled out chapati and I am still working on it.
Let us begin with the flour:
Do not use very old flour. Store it in an air tight container. If there is a chance of insect infestation, put a couple of red chillies into a piece of cloth and put it in the flour container. Basically if you are going to make chapatis once a week ,there is no point in getting a 10 kg bag, is there??
Chapati dough:
Put the required amount of flour in a bowl and add salt. I would say for 100gms of flour add 10gms of salt which is roughly about 1 tsp. Mix well
Add warm water [a little] and mix the flour with your fingers. Add water little by little and bring the flour together. The consistency should pliable, that is when you press the dough with your fingers it should be soft but not be sticky.
Cover with a damp cloth and keep it in a warm pace for 1/2 hour. Make equal size round balls .
Take one ball and place it on a rolling board. Press it to flatten it .Sprinkle some flour and roll it with a rolling pin. Turn it over and aprinkle with some flour. Roll it out again.
Continue this process until you have a thin sheet. Dont bother about too much about the shape of the chapati, you will get it by practice.
Roll out all the chapatis. Dont let them dry out. Heat a nonstick tawa[flat one] on medium flame. Cook the chapatis one at a time. When the chapati is on the tawa, drizzle few drops of oil on the side facing you. Flip it over and drizzle a few more drops. When you see brown spots on the chapati, it means it is cooked.
Serve hot or keep warm until serving time. If you want to be really indulgent put a dollop of butter on top of each chapati when serving.
Enjoy.....
Scribbled by Reva.
The rolling out of chapatis was another comedy show...Believe me, I have rolled out all the country and continent shapes of the world and many unknown shapes. It takes practice to get perfectly rolled out chapati and I am still working on it.
Let us begin with the flour:
Do not use very old flour. Store it in an air tight container. If there is a chance of insect infestation, put a couple of red chillies into a piece of cloth and put it in the flour container. Basically if you are going to make chapatis once a week ,there is no point in getting a 10 kg bag, is there??
Chapati dough:
Put the required amount of flour in a bowl and add salt. I would say for 100gms of flour add 10gms of salt which is roughly about 1 tsp. Mix well
Add warm water [a little] and mix the flour with your fingers. Add water little by little and bring the flour together. The consistency should pliable, that is when you press the dough with your fingers it should be soft but not be sticky.
Take one ball and place it on a rolling board. Press it to flatten it .Sprinkle some flour and roll it with a rolling pin. Turn it over and aprinkle with some flour. Roll it out again.
Continue this process until you have a thin sheet. Dont bother about too much about the shape of the chapati, you will get it by practice.
Serve hot or keep warm until serving time. If you want to be really indulgent put a dollop of butter on top of each chapati when serving.
Enjoy.....
Scribbled by Reva.
Soft chappathis looks awesome..
ReplyDeleteHey ur food items are simply looking awesome with your clicks..
ReplyDeletekeep rocking...
neenga tamilnatu kaar ryt?
Charitha
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Thank you for visiting my blog and for your kind words! I remember I practiced for almost a year before I was able to make a chapati that wasn't disastrous. How wonderful when it becomes second nature. Yours look wonderful!
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