Chapati | 2bedda

Chapatis is our favourite bread in the morning

It is very easy to make and tastes delicious!

For our breakfast we often eat the chapatti with good olive oil, a bit of

salt and thyme! It is very tasty and a good start in the morning…

also delicious with honey or tomate ..... just be creative :)

Recipe

for 12 chapatis

· 2 cups wholewheat flour (of course you can also use oher flour!)

· Water (Using yoghurt or milk will give you super soft Chapatis!)

· Salt to taste

· 2 tbsps vegetable/ canola/ sunflower cooking oil if you want

Organise all your ingredients

Flour, water (yoghurt/ milk), salt and vegetable oil

in one place so that you're not running about later with flour-

covered hands ;)

Go slow with the water - add it as you go along and only

as needed. Instead of water, you can also use yoghurt or milk

The result is really soft Chapatis.

The secret to really soft Chapatis lies in the kneading. The dough

must be smooth. Add water/ yoghurt/ milk as required and

continue to knead till you get the right consistency.

Adding oil at this stage is optional but I have found it results in a very

smooth dough and soft Chapatis.

The finished dough must be smooth. After it is done, cover and set it

aside for 10-15 minutes to rest.

Divide the dough into equal portions, roughly the size of a golf ball.

Roll between your palms, applying a gentle pressure, till the balls are smooth and without cracks. Make as many as you need and keep ready to roll out.

Roll out circles and lightly coat on both sides to prevent the dough from sticking as you roll the Chapati.
The rolled out Chapati must not be too thin or it will not puff when roasted.
Heat a pan on a medium flame and put the rolled out Chapati on it to cook.
The Chapati is ready for its first flip when you begin to see raised bumps on its surface. Use a spatula to turn it on to its other side.
Keep checking the other side and do the second flip when it looks similiar to the first side.
Wait 10 seconds (approximately) after the second flip and then use a folded kitchen towel to gently press the Chapati around its edges. This will encourage it to puff out!
If it is puffed out you can now remove it from the pan and serve immediately or store in a container. The steam that caused the Chapati to balloon will release soon after it is removed from the fire, so line the container with kitchen towel to keep the Chapati warm, soft and free from moisture.

Organise all your ingredients

Flour, water (yoghurt/ milk), salt and vegetable oil

in one place so that you're not running about later with flour-

covered hands ;)

Go slow with the water - add it as you go along and only

as needed. Instead of water, you can also use yoghurt or milk

The result is really soft Chapatis.

The secret to really soft Chapatis lies in the kneading. The dough

must be smooth. Add water/ yoghurt/ milk as required and

continue to knead till you get the right consistency.

Adding oil at this stage is optional but I have found it results in a very

smooth dough and soft Chapatis.

The finished dough must be smooth. After it is done, cover and set it

aside for 10-15 minutes to rest.

Divide the dough into equal portions, roughly the size of a golf ball.

Roll between your palms, applying a gentle pressure, till the balls are smooth and without cracks. Make as many as you need and keep ready to roll out.

Roll out circles and lightly coat on both sides to prevent the dough from sticking as you roll the Chapati.

The rolled out Chapati must not be too thin or it will not puff when roasted.

Heat a pan on a medium flame and put the rolled out Chapati on it to cook.

The Chapati is ready for its first flip when you begin to see raised bumps on its surface. Use a spatula to turn it on to its other side.

Keep checking the other side and do the second flip when it looks similiar to the first side.

Wait 10 seconds (approximately) after the second flip and then use a folded kitchen towel to gently press the Chapati around its edges. This will encourage it to puff out!

If it is puffed out you can now remove it from the pan and serve immediately or store in a container. The steam that caused the Chapati to balloon will release soon after it is removed from the fire, so line the container with kitchen towel to keep the Chapati warm, soft and free from moisture.