Chapathi / Roti / Layered chapatti:

Ingredients:

2 Cups Wheat flour (I used Aashirvaad atta)

1 1/2 Cup Water (Water measurement can vary acc.to flour)

2 tsp Oil

1 tsp Salt

Preparation:

Boil water in a saucepan for3- 5mins or microwave in a glass bowl for 2mins.

In a large bowl, add the flour,salt and mix evenly and add 2 tsp of oil and make the dough by adding water  gradually. Dough should not be sticky.(If u feel that then u can add flour)Keep the dough aside for 15 – 20 mins.       

                                                 

Knead the dough for more than 5 mins to yield soft chapathis. Then make small balls out of it and roll it using a rolling pin. If  needed u can dust the balls with some flour
while flattening.(Never mind the shape of the chapathi) Now get the pan / griddle ready by setting the flame to medium- high.

Roti:

     Roti’s are a tandoori type. Chapathis without oil and are cooked in high flame .The traditional way is to cook in a clay oven. But we can bring that taste if we cook in heavy bottomed griddle(Kallu chatti). But I cooked in a non-stick dosa pan.           

                                                              

     Cook the roti until each side has dark spots. Be sure that the edges are fully cooked. No need to apply oil.

Soft Chapathis:

              Place chapathi in the hot griddle. Within few secs u can see the uncooked side of the chapathi getting rised, immediately turn down & cook for few secs. Then apply ½ tsp of oil on both sides and place it in the hotpack. Do the same for the rest of the chapathis and stack them.

                                                                                 

Note:

Keep ur chapathis (dough) flattened ready before going to cook them. This will yield good & soft chapathis.

If u vary the temperature of the griddle in between, ur chapathi’s will get harder.        

Layered Chapathi:

             First make chapathi, and apply oil above and fold the chapathi to a triangle shape and then again roll it to make chapathi. This way we can get the layered chapathi’s.

                                                             

                                                             

                                                                      

                                                                                                                       

Other than these types, there are more stuffed varieties also. In coming posts…