Chapati

(Roti/Rotli/Safati/Shabaati/Phulka/Roshi)
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Indian

Ingredients
  

  • 2 cups wheat flour
  • 1 tsp oil, or ghee
  • 1 tsp salt
  • 1 cup water (adjust as needed)

Instructions
 

Making the Dough:

  • Put 2 cups of wheat flour into a bowl.
  • Add 1 teaspoon of salt.
  • Mix well.
  • Add in 1 cup of water.
  • Mix well.
  • Add water in by the spoonful, if needed.
  • Keep kneading until the dough is formed.
  • Continue kneading softly for about 2 minutes.
  • Cover the dough with a teaspoon of oil.
  • Store in a container to rest or keep the dough covered for 10 minutes.
  • When ready to make the Chapati, make small balls from the dough.
  • Roll out the small balls.
  • Heat a pan (Tawa).*
  • Place the rolled out dough on the Tawa.
  • When small bubbles show up on the chapati, turn it over.
  • Brush a little oil or ghee on each side.
  • Press down lightly with a flat spatula.
  • Remove from stove.
  • Finish cooking the rest of the dough.

Making Phulka (After Step 12 of Chapati):**

  • Heat the Tawa. (You will need to turn on the second stove in order to complete the cooking of Phulka.)
  • Place the rolled out dough on the Tawa.
  • When small bubbles show up, turn it over.
  • When the bubbles appear again, remove them from Tawa.
  • Place the Phulka directly on the flame.

Making Roti (Begin After Step 12 of Chapati):***

  • Heat the Tawa.
  • Place the rolled out dough on the Tawa.
  • When small bubbles show up, turn it over.
  • Press down slightly with a spatula or a dry towel.
  • Press down on the reverse side slightly, as well.
  • Remove from Tawa after cooking less than a minute on each side.

Video

Notes

Chapati goes well with all curries, both vegetarian and non-vegetarian.
*Tawa: a flat or concave disc-shaped frying pan or griddle, usually made of cast iron, aluminum, or carbon steel.
**Same chapati dough can be used to make Phulka or Roti Phulka.
***Another variation of Chapati is the Roti. Roti tends to be dry without the use of ghee or oil.
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