CHAPATHI

Chapathi to me is a triangle shaped Indian bread as  served in many of the South Indian restaurants. This layered bread is confused for roti which is round in  shape and no oil is used while rolling the dough. Chapathi rolling is an art and it is simple. The trick lies in making the dough. The dough should neither be too hard nor too soft. Here I give a simple version of chapathi.

INGREDIENTS

• Whole wheat flour               2 cups
• Extra Flour                          for rolling                      
• Salt                                     to taste 
• Water                                 for mixing
• Oil                                      2 Tsp
• Oil                                      for frying the chapathi  
  

                                                                                                                         

PROCEDURE 

Take the flour in a large bowl and add salt and slowly mix the flour by pouring the water little by little. Mix the flour  and water until a soft dough is formed . Add two table spoons of oil and again knead the dough. Knead the dough for five minutes. The dough should not stick to the hands or to the bowl. The more you knead the dough the more soft are the chapathies. Rest the dough for an hour or above.
Now on a flat dry surface sprinkle a little of the flour and knead the dough for a minute. Divide the dough into equal proportions. Make a round large lemon sized ball. Sprinkle little flour on the surface and place the dough on it. Start rolling the dough. The rolling pin should not be held too hard. Roll the dough very gently into a circle of 5inches dia. Now smear some oil on the round and fold it into half, like a half-moon. Again fold this half moon into half so  that a triangle is formed. Now roll the chapathi  evenly into a triangle of 2cm thick. The rolling  should be done gently and evenly.
Heat the tava and place the chapathi on it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil on one side. Now flip this oiled side onto the tava. Now you will see the chapathi fluffing . Similarly add oil on the second side and fry both sides till chapathi is completely cooked and brown spots appear on it.  Move each edge to middle of the tava and cook so that all the edges are evenly cooked. Serve hot with curry and raita.
TIPS

• The more the dough is rested the more easy is the rolling.
• If making chapathi in the evening make the dough in the morning.
• Milk can also be used in making the dough.