Chapati, also known as “roti,” is an everyday staple in every South Asian house. It is the simplest form of bread because it is only made with two ingredients – chapati flour and water.
That is it!
This easy side dish is the foundation of South Asian cuisine. It is frequently served as an adjunct with proteins, curries, vegetarian meals, gravy, etc.
Though not established, the Harappan or Indus Valley culture, which flourished about 5000 years ago, is considered the most well-documented and established point of origin of roti.
If you’re a desi cuisine enthusiast, this is one dish you certainly can’t miss out on. The secret to an excellent chapati is its chapati flour and the kneading technique.
Say goodbye to store-bought chapati and master the art of making chapati from chapati flour!
Tips & Tricks to Turn Chapati Flour into The Softest Dough
Though you may not get it right the first time, don’t worry! Practice makes it perfect for anyone.
It may seem difficult, but the dough must be pliable and soft. Soft dough is essential for making the best, fluffiest, and softest chapatis.
Here are some tips that would help you understand Dough-logy.
Tip #1
If the dough feels too firm, add extra water; start with 1-2 teaspoons at a time, and add more as needed.
Tip #2
If the dough has become too sticky or wet, add some chapati flour and knead until it softens. It should reach the consistency that it stops sticking on the walls of the bowl.
Tip #3
Kneading the dough with lukewarm water is a must!
Tip #4
Using the base of your knuckles for kneading is a game-changer and fastens the dough forming. Knead the dough by stretching, folding, and then kneading it again. Continue this movement until your dough softens.
Tip #5
I'm saving the best tip for last: Let the dough sit for between 20 and 30 minutes. Once the dough has been thoroughly combined, cover it with a moist cloth or wet paper towel and allow it to rest. This significantly improves the chapati and makes rolling smoother.
How to Make Chapati: Done Right
Ingredients:
- Chapati Flour, whole wheat (Atta) – 2 cups
- Water, lukewarm – 1 ½ cup
Instructions:
Kneading The Chapati Flour into Dough
- Sift chapati flour (Atta) into a big bowl. You can also buy sifted and ready-to-knead chapati flour from a desi store near you.
- Begin adding water gradually while bringing the dough together with circular motions with your fingertips. The dough will appear dry and granular. To thin it out, keep adding a little water at a time.
- If the dough is really sticky, add a couple additional tablespoons of dry flour and continue kneading while soaking your hands. If the dough feels really firm, continue soaking your hands and shaping, folding, and pressing with your knuckles. Knead for five to seven minutes.
- Let the dough rest for 15 to 20 minutes. Moisten it with your hands, cover it with a kitchen towel, and leave it in the mixing bowl. You can give the dough an additional 30 to 45 minutes to rest.
- If you plan to use the dough later, use it within 2-4 days of storing it in an airtight container in the refrigerator.
Rolling & Shaping the Chapati
- For this, you require a medium-sized bowl, a rolling pin, and some dry chapati flour.
- Separate the dough into ten to fifteen equal-sized dough balls if you plan to use all of it. The quantity will change depending on the thickness of your chapati. To avoid these from drying out, keep them covered.
- Soak your fingers with granulated flour. Take a piece of dough and draw the edges into the centre, forming a seam as it takes a circular shape. Place non-dominant palm seam side down. Closing the seam, roll the opposing hand in a circular motion while applying slight pressure.
- Re-dip the dough ball in the dry flour. After covering it ample with dry flour, bring the dough to the worktop. Start rolling the dough with a rolling pin. Roll as uniformly as possible in a circle. Keep lifting the dough and adding a small amount of dry flour to prevent it from sticking.
Cooking the Roti
- Make sure that the griddle is hot. Heat to a medium-high level.
- Place the rolled-out roti on the griddle. You will notice the roti has a slight change in colour. Use a spatula or tongs to flip.
- Turn over once more. Now, rotate the roti and gently press its sides with the spatula. You don’t want some parts of the roti uncooked because the roti has started to turn into a ball as it cooks. Repeatedly flip and apply pressure to the centre and sides. Brown spots will be visible. Any remaining raw parts should be cooked further.
- Apply a thin coating of oil, butter, or ghee. Cover with a fresh kitchen towel and put it away in a hotpot to keep it fresh for hours.
You're all set! Fresh, soft, and delectable chapatis straight off the griddle to the table. Enjoy it with a flavourful veggie curry or gravy.
