Chapati is not just a food item; it’s a culinary tradition passed down through generations. Its humble yet integral place in the daily menu showcases how something as straightforward as a flatbread can be a source of comfort, heritage, and shared joy around the dining table.
Beyond its role as a sidekick, chapati takes center stage in various culinary adventures. Whether acting as the perfect envelope for fragrant biryanis or cradling succulent kebabs in a roll, it adapts with grace and simplicity. Its quick preparation makes it a practical choice for daily meals, yet its presence at celebratory feasts and familial gatherings adds a touch of tradition and warmth.
How to make Chapati :
Start by measuring the flour and gradually mixing it with water, kneading to form a dough. Allow the dough to rest for some time. Next, divide the dough into small, equal-sized balls, dusting them with flour. Begin rolling and folding the dough to create slightly thicker chapatis. Cook these rolled chapatis on a flat pan until they turn golden on both sides. Finally, brush a little oil or ghee on top.
Serving suggestion for Chapati :
chapati is a fundamental component of everyday meals in most home. It is a versatile and fundamental part of Indian cuisine, commonly served as an accompaniment to various dishes or used as a wrap for fillings.
Chapati
Ingredients
- 2 cups whole wheat flour
- Water approximately 1 cup, or as needed
- A big pinch of Salt optional
- A big pinch of Sugar optional
- Cooking oil such as vegetable oil or ghee, for brushing and cooking
Instructions
- Start by measuring out 2 cups of whole wheat flour and placing it in a mixing bowl. You can also add a pinch of salt or sugar or both if you prefer.
- Make a well in the center of the flour. Gradually add water to the well in small amounts, while simultaneously incorporating the flour into the water using your fingers or a spoon. Continue adding water and mixing until the dough starts coming together.
- Once the dough starts to come together, use your hands to knead it. Fold the dough over and push it away with the heels of your palms, then give it a quarter turn and repeat. Knead for about 5-7 minutes until the dough becomes smooth and elastic. If the dough feels too dry, add a little more water; if it’s too sticky, add a bit more flour.
- Form the kneaded dough into a ball and place it back in the mixing bowl.Apply some ghee or oil on the kneaded dough. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for about 20-30 minutes. This resting period allows the gluten in the dough to relax and makes it easier to roll out later.
- After the resting period, divide the dough into small, golf ball-sized portions. You can make as many portions as you’d like chapatis.
- Take one portion of dough and flatten it slightly between your palms to form a small disc. Dip the disc in some dry wheat flour to prevent sticking. Using a rolling pin, roll it out into a thin circle. Brush the surface with a thin layer of cooking oil. Fold the oiled dough circle into a half-moon shape and then fold it again to form a triangle.
- Dip the folded triangle in dry flour and use the rolling pin to gently roll it out into a thin, triangular chapati. Turn the chapati frequently and dust with flour as needed to prevent sticking.
- Heat a tawa (flat skillet) or a non-stick pan over medium-high heat. Once hot, place the rolled-out chapati onto the tawa. When you start to see small bubbles forming on the surface, flip the chapati using a spatula.
- Cook the other side for about 20-30 seconds until you see small brown spots forming. You can gently press the chapati with a clean kitchen towel or a flat spatula to encourage it to puff up. Once it puffs up, it’s done!
- Repeat the rolling, folding, and cooking process for the remaining portions of dough.
- Serve the freshly cooked chapatis warm with your favorite curries, vegetables, or lentils.
- Enjoy your homemade chapatis! The process of rolling, folding, and brushing with oil adds extra layers to the chapati, making it flakier and more flavorful.
