Chapati or Wheat Flatbread – Indian Roti

Chapati, the staple wheat bread of India…

Chapati has been one of the famous and common wheat flatbreads made by almost everyone in India. In fact this is made for dinner, sometimes even for breakfast at many houses. In my hometown, rice and rice flat breads or rotis have been the staple food and the people there literally cannot think of a day without eating rice. Mostly they have rice during lunch and they take a break from rice by making chapati for dinner. Even at my parents house chapatis are made often for dinner.

I always preferred wheat chapatis over rice rotis, and it got along well with almost all kinds of curries. I still remember how I used to help my mom making chapatis, it wasn’t an easy task for me back then. I’d always faced trouble making soft doughs, rolling the dough to round shape and also while cooking it. Making the perfect soft and puffy chapatis need some practice and experience. After a few trials you can perfect the art of making chapati.

There are three major steps in chapati preparation: making the soft dough, rolling the dough to round shape and then cooking it on a skillet or tawa. I’ve found that using hot water to make the dough makes the dough soft, the dough should be kneaded well. Then comes the rolling of dough into round shape, at first it would be hard to attain the round shape, after a while you’ll be amazed to see you are almost there making round shapes. While cooking chapati, you need to take care not to over cook it as it would turn hard.

Alright, keep these in mind and get ready to make awesome chapatis.

Tips for making the perfect puffed up chapatis

  • Dough should be soft: use hot water or you could even use milk to make the dough soft.
  • Skillet or tawa should be hot
  • After placing the rolled dough on the hot pan, flip the dough over before the bottom side gets cooked or brown spots start to appear. You don’t need to cook the bottom side at this point it should just get hot.
  • After you flip the dough over, cook till brown spots appear on the bottom side, again flip it over and gently press on the sides of the dough and it will puff like a balloon.

 

Perfectly puffed up Chapati

Ingredients:

  • Wheat flour or Atta- 2 cups
  • Water- 1 cup
  • Salt- 1/4 tsp
  • Oil- 1 tsp

Instruction

  • In a saucepan, boil the water.
  • When it comes to a rolling boil, add salt and add the flour.
  • Combine using a wooden spoon, remove from the heat and let cool down a bit.
  • While the dough is still warm, knead it using your hands for about 5- 7 minutes.
  • You could even spread the dough on a clean countertop or a flat platter and knead it.
  • The dough should be soft, if the dough is hard sprinkle little warm water and knead it.
  • How soft the dough gets also depends on what brand of flour you are using. In some flour there will be a mix of all purpose flour too, this makes the dough turn little hard.
  • Knead the dough into a round shape, add oil on the top spread it over and keep aside for 5 minutes.
  • Make medium sized balls out of the dough.
  • Place the dough ball on the wooden board or clean counter top.
  • Sprinkle little wheat flour on it and using a rolling pin roll it to round shape.
  • Keep rotating the dough while rolling to get the round shape and sprinkle the flour to avoid sticking to the surface.
  • Always roll only the one side of the dough, don’t turn the dough to the other side and roll that side too.
  • Heat a skillet or tawa or non stick pan over medium heat, let it turn hot.
  • Place the rolled dough on the pan.
  • In just 10 seconds (you don’t need to cook the bottom side at this point it should just get hot) flip the dough to the other side.
  • Using a flat spatula, gently press on the sides of the dough, it will slightly puff up.
  • Now, turn to the other side and most of the times it will puff up by itself, else gently press the sides using a spatula.
  • Once it’s puffed up, remove from the pan.
  • If you want you could spread little ghee or butter on the hot cooked chapatis.
  • Make sure not to over cook the dough as it will turn hard and crispy.

 

Chapati or Wheat Flatbread - Indian Roti
 
Ingredients
  • Wheat flour or Atta- 2 cups
  • Water, lukewarm- 1 cup
  • Salt- ¼ tsp
  • Oil- 1 tsp
Instructions
  1. In a saucepan, boil the water.
  2. When it comes to a rolling boil, add salt and add the flour.
  3. Combine using a wooden spoon, remove from the heat and let cool down a bit.
  4. While the dough is still warm, knead it using your hands for about 5- 7 minutes.
  5. You could even spread the dough on a clean countertop or a flat platter and knead it.
  6. The dough should be soft, if the dough is hard sprinkle little warm water and knead it.
  7. How soft the dough gets also depends on what brand of flour you are using. In some flour there will be a mix of all purpose flour too, this makes the dough turn little hard.
  8. Knead the dough into a round shape, add oil on the top spread it over and keep aside for 5 minutes.
  9. Make medium sized balls out of the dough.
  10. Place the dough ball on the wooden board or clean counter top.
  11. Sprinkle little wheat flour on it and using a rolling pin roll it to round shape.
  12. Keep rotating the dough while rolling to get the round shape and sprinkle the flour to avoid sticking to the surface.
  13. Always roll only the one side of the dough, don't turn the dough to the other side and roll that side too.
  14. Heat a skillet or tawa or non stick pan over medium heat, let it turn hot.
  15. Place the rolled dough on the pan.
  16. In just 10 seconds (you don't need to cook the bottom side at this point it should just get hot) flip the dough to the other side.
  17. Using a flat spatula, gently press on the sides of the dough, it will slightly puff up.
  18. Now, turn to the other side and most of the times it will puff up by itself, else gently press the sides using a spatula.
  19. Once it's puffed up, remove from the pan.
  20. If you want you could spread little ghee or butter on the hot cooked chapatis.
  21. Make sure not to over cook the dough as it will turn hard and crispy.
Notes
Tips for making the perfect puffed up chapatis

Dough should be soft: use hot water or you could even use milk to make the dough soft.
Skillet or tawa should be hot
After placing the rolled dough on the hot pan, flip the dough over before the bottom side gets cooked or brown spots start to appear. You don't need to cook the bottom side at this point it should just get hot.
After you flip the dough over (first flip), cook till brown spots appear on the bottom side, again flip it over (second flip) and gently press on the sides of the dough and it will puff like a balloon.

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