As teens, the first task we had to do during the summer holidays was to make chapatis for breakfast. My eldest sister was in charge of rolling, while I roasted them. We shared the chore and finished it with ease. Enjoyed the chapatis with jam or eggs and we were loaded with energy to begin the day.
The way my mother taught us to make chapati was more like a plain paratha. Ghee is incorporated between the dough that creates layers when roasted, fun to peel and enjoy. A sprinkling of flour on top of the ghee also aids in the puffiness. Resting the dough is crucial to achieve soft chapatis, which can be eaten for breakfast or as an accompaniment to a vegetarian or non-vegetarian dish.
Chapati is a popular staple food in India. An unleavened flatbread commonly prepared with whole wheat flour and cooked on a griddle or tawa. Once the outer layers come directly in contact with the metal griddle, hot air builds up that cooks the interior layers and puff up the chapati. The chapati is cooked when light brown spots are visible on both sides.
The way my mother taught us to make chapati was more like a plain paratha. Ghee is incorporated between the dough that creates layers when roasted, fun to peel and enjoy. A sprinkling of flour on top of the ghee also aids in the puffiness. Resting the dough is crucial to achieve soft chapatis, which can be eaten for breakfast or as an accompaniment to a vegetarian or non-vegetarian dish.
Chapati is a popular staple food in India. An unleavened flatbread commonly prepared with whole wheat flour and cooked on a griddle or tawa. Once the outer layers come directly in contact with the metal griddle, hot air builds up that cooks the interior layers and puff up the chapati. The chapati is cooked when light brown spots are visible on both sides.
Chapati (Goan Style)
(Yields 6)
Ingredients:
2 cups whole wheat flour or durum atta
1 cup water
1 teaspoon salt
extra flour for dusting
2 tablespoons ghee (melted)
Method:
Mix the first three ingredients in a bowl and knead into a soft dough. Cover and rest for 15 minutes.
Divide dough into 6 balls.
Dust some flour on a surface and with a rolling pin, roll a ball into a four inch circle. Using a silicone brush, spread some ghee on top of the circle and then sprinkle some flour. (Note: The flour helps in puffing the chapati when roasting.) Fold all four sides inwards to form a small square. Sprinkle some more flour and roll the square into a 6" or 7" chapati with uniform thickness on all sides.
Continue the above with rest of the dough balls.
Heat a griddle or tawa and roast each chapati after brushing both sides with ghee. Use a roti press while roasting the chapatis to push down the edges for even cooking. The chapati is cooked when it puffs up with light brown spots on both sides.
Serve hot.
Note:
(Yields 6)
Ingredients:
2 cups whole wheat flour or durum atta
1 cup water
1 teaspoon salt
extra flour for dusting
2 tablespoons ghee (melted)
Method:
Mix the first three ingredients in a bowl and knead into a soft dough. Cover and rest for 15 minutes.
Divide dough into 6 balls.
Dust some flour on a surface and with a rolling pin, roll a ball into a four inch circle. Using a silicone brush, spread some ghee on top of the circle and then sprinkle some flour. (Note: The flour helps in puffing the chapati when roasting.) Fold all four sides inwards to form a small square. Sprinkle some more flour and roll the square into a 6" or 7" chapati with uniform thickness on all sides.
Continue the above with rest of the dough balls.
Heat a griddle or tawa and roast each chapati after brushing both sides with ghee. Use a roti press while roasting the chapatis to push down the edges for even cooking. The chapati is cooked when it puffs up with light brown spots on both sides.
Serve hot.
Note:
- If you do not want to use ghee between the layers, just sprinkle some flour.
- Roti press used was made by husband John.
- Golden Temple No. 1 Fine durum atta was used.
