How to make chapatis
December 8, 2011 • Food & Cooking
Chapatis or rotis are simple, delicious Indian flat breads that are made from whole wheat flour that goes perfectly with many curries. Its really simple and easy to make so you should definitely give it a go.
Ok, what do we need? Here’s the list of ingredients:
2 cups of whole wheat flour
A pinch of salt
Water
Time to start making the chapatis
1. Mix the whole wheat flour with the salt in a large mixing bowl
2. Start adding water to the mix, a little at a time. You want to get it to a medium consistency dough.
3. You can also use milk and yogurt instead of water which I have been told results in softer chapatis. I’ve yet to try this.
4. Once you’ve gotten your dough you can add a tablespoon of oil and continue to knead the dough. This step is optional though and I prefer to add oil on the chapatis at the end.
5. Let it sit for 10 minutes or so.
6. Take the dough you’ve kneaded and divide them into round balls. Press them between your palms so that they are somewhat flat. Place them on a cutting board which has been sprinkled with some flour. Now roll them out.
7. Most people are particular about their chapatis and want them perfectly round. I believe in equal opportunity so any shape works for me as long as you can get it on the pan.
8. I usually have it on medium to high heat. Place the chapati on the pan and once it starts to get cooked, flip it over. You’ll see little bumps on the chapatis and that is a good indication that it is ready to be flipped. You can press on the chapatis with your slotted spatulas and then take it off. This helps the chapatis to puff if they have not been rolled too thin.
9. Once they are cooked take them off and I usually take some olive oil and lightly brush it on both sides of the chapatis. You can also use butter or ghee.
Let me know how your chapatis turn out.
If you’d like to join us on our spiritual and culinary tour to South India this February do check out our detailed website with all the info on this exotic journey.
Cuisine of Rajasthan – The land and its (limited!) bounty
This is the first of a series of posts over the next few months where Markley Boyer, friend and foodie, will explore the desert cuisine of Rajasthan. The food of Rajasthan is dictated in large part by its geography. It is by far the driest state of India. The northern half of the state has no...
Read More
Part 2: The World of Indian Spices
Today we continue with Part 2 (read Part 1) of my friend, foodie and, fantastic Indian chef: Markley Boyer’s article discussing the signature spices of India: An unusual spice used in many foods in South India is asafetida, the dried resin from a member of the family of plants that includes carro...
Read More
The World of Indian Spices
This week we will be exploring many of the signature spices used in Indian cooking. A good friend of mine, foodie, and fantastic Indian chef, Markley Boyer’s will be explaining what regions these spices come from, what they are used for and even what they look like. Here is what Markley has to sa...
Read More
South Indian Cooking Class
As part of our south Indian cooking class that we has organized we learned about the different types of rice dishes that are prepared in the region. Well, we learned about three dishes at least. They were the curry leaf rice, tomato rice and lemon rice. And the best part is that we got to…
Read More
