Chapatti
(Pulkha or Roti)
Chapattis also known as roti or phulka and in English it is known as Indian flat bread. They are
the most popular everyday bread in North India and most North Indian women make
fresh Roti twice a day for lunch and dinner. People prefer to eat fresh Chappati
because it is soft and taste better when served hot immediately. Chapattis are
made with whole wheat flour known as “atta. First
dough is made with flour and water and then with a small portion of dough roti
is rolled out thin and then partially cooked on a hot cast iron griddle
and then cooked directly over high heat. The heat makes the chapattis puff up,
and then they are lightly coated with ghee. Chapatti is a great combination
with dal and vegetable curry but they go well with meat dishes as well. Chapattis
are simple to make and the preferred shape for chapattis is round but it can be
difficult when you are trying to roll them first time, but do not get
discourage it gets easier. There are lot of variations could be made to roti by
adding different flour, spices and ingredients
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Ingredients:
2 Cup whole wheat flour 1 Cup of water or as required making the dough Butter or Ghee for applying on the cooked chapattis (optional) Cooking measurement conversion Measurement converter |
Whole wheat flour
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Whole wheat flour dough
Directions for making the dough:
1. Add the whole wheat flour in a mixing bowl, now add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes.
2. Once the dough become soft and just the right rolling consistency, knead the dough with wet hands make a ball and put it back into the bowl then cover it and keep it aside for at least half hour. Dough maker or food processor could be used to make the dough.
1. Add the whole wheat flour in a mixing bowl, now add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes.
2. Once the dough become soft and just the right rolling consistency, knead the dough with wet hands make a ball and put it back into the bowl then cover it and keep it aside for at least half hour. Dough maker or food processor could be used to make the dough.
Heat the tawa (Griddle)
Directions for making the chapatti:
1. Pre heat the tava (cast iron flat griddle) on medium heat for 5 minutes.
2. Take some extra flour in a plate for dusting.
3. Knead the dough with wet hands for a minute.
4. Roughly divide the dough into 14 equal parts without forming into the balls. (Size of the balls depends how thick you want to make the roties)
5. Now dust your hands with the flour and take a portion of the dough and roll it in between your palms into a ball.
6. Place the ball of dough into the flour and press flat, dusting both sides.
1. Pre heat the tava (cast iron flat griddle) on medium heat for 5 minutes.
2. Take some extra flour in a plate for dusting.
3. Knead the dough with wet hands for a minute.
4. Roughly divide the dough into 14 equal parts without forming into the balls. (Size of the balls depends how thick you want to make the roties)
5. Now dust your hands with the flour and take a portion of the dough and roll it in between your palms into a ball.
6. Place the ball of dough into the flour and press flat, dusting both sides.
Flour for dusting
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Place the ball of dough into flour and press
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7. Now place the dough on the rolling board or chakla (Indian roti rolling board) and with the help of a rolling pin (Belan) roll into a 6 “circle or as you prefer, keep dusting as required.
8. Now pick the chapatti, pat in between your hands to shake off the excess flour.
8. Now pick the chapatti, pat in between your hands to shake off the excess flour.
Place the dough on rolling board
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Roll the ball of dough into a circle (roti)
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9. Place the roti on the hot tava (griddle), and let it cook, in about 30 seconds little bubble will start appearing with the help of a tongs turn over to other side and cook for 30 seconds. If the roti sticks to the tava (griddle), it is not hot enough, if it is too dark or burn, it is too hot, adjust the heat accordingly.
Place the roti on hot griddle (tava)
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Turn the roti around
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10. Once both side of the chapatti are cooked, then with the help of the tongs (chimta) lift the chapatti off the tava (griddle) and immediately place it over the flame on the gas stove.
Place the roti on the flame on the gas stove
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Roti puffs up
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11. Hold the chapatti on the flame for 20 to 30 seconds, until it puffs up, turn over and repeat the process for about 10 seconds on the other side, keep moving the chapatti in circular motion about all the time.
12. If there is an opening in the chapatti which prevent puffing up then press it with the tongs that will seal the opening and roti will puff up.
13. Cook both sides over the flame, when you see black or brown spots on both side of chapatti’s, take the chapatti off the stove and slap it lightly over the cooking board to take the flour out,and then apply some butter or ghee. Serve the chapattis hot.
14. It takes 1 minute to cook chapatti on the hot griddle and 1 minute from hot griddle to flame.
12. If there is an opening in the chapatti which prevent puffing up then press it with the tongs that will seal the opening and roti will puff up.
13. Cook both sides over the flame, when you see black or brown spots on both side of chapatti’s, take the chapatti off the stove and slap it lightly over the cooking board to take the flour out,and then apply some butter or ghee. Serve the chapattis hot.
14. It takes 1 minute to cook chapatti on the hot griddle and 1 minute from hot griddle to flame.
 Chapatti is cooked from both side |
 Butter the chapatti |
Tips:
1. Make extra chapattis and store them.
2. If you wish to serve chapatti later then stack the chapattis one over the other in the container, make sure to cover the container after each roti is made, this will keep the steam in and roti will stay soft, place a paper towel in the bottom of the container where roti’s are kept, once you are done wrap them in the aluminum foil and store them in the container.
3. Chapatti could be made on hot griddle (tawa) instead of cooking over flame.
* Roll the chapati and place it on the hot tava, when tiny bubble begin to appear
turn over to other side and cook till brown spots form on the under surface, turn
the chapatti again.
* Take a kitchen towel and fold it and make it like a pad, with the pad lightly
press the chapati and rotating at the same time, chapatti will puff up.
1. Make extra chapattis and store them.
2. If you wish to serve chapatti later then stack the chapattis one over the other in the container, make sure to cover the container after each roti is made, this will keep the steam in and roti will stay soft, place a paper towel in the bottom of the container where roti’s are kept, once you are done wrap them in the aluminum foil and store them in the container.
3. Chapatti could be made on hot griddle (tawa) instead of cooking over flame.
* Roll the chapati and place it on the hot tava, when tiny bubble begin to appear
turn over to other side and cook till brown spots form on the under surface, turn
the chapatti again.
* Take a kitchen towel and fold it and make it like a pad, with the pad lightly
press the chapati and rotating at the same time, chapatti will puff up.
Tiny brown appear on roti
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Press the roti with towel
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* If there is an opening in the chapati which prevent puffing up then with the
help of the towel pad press it and seal it, chapatti will puff up.
* Once both sides are cooked, and you see the black or brown spots, take the chapati off the griddle and slap it lightly over the cooking board to take the flour out, then apply some butter or ghee and serve hot.
help of the towel pad press it and seal it, chapatti will puff up.
* Once both sides are cooked, and you see the black or brown spots, take the chapati off the griddle and slap it lightly over the cooking board to take the flour out, then apply some butter or ghee and serve hot.
Press the roti all around
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Roti is cooked
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4. If you have electric stove then take a rack and place it over the burner, and then cook roti over the rack.
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Rack
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Lachha roti Toor dal (Arhar ki dal)
Methi ki roti Urad dal
(Fenugreek leaves roti)
Chicken curry
Paratha with spinach
(Palak paratha) Pyaz ki aloo (Potatoes with onion)
Lachha roti Toor dal (Arhar ki dal)
Methi ki roti Urad dal
(Fenugreek leaves roti)
Chicken curry
Paratha with spinach
(Palak paratha) Pyaz ki aloo (Potatoes with onion)
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