Monday, March 2, 2020

How To Make100% Whole Wheat Flatbread/Roti/Chapati

Chapati is a type of Indian flat bread, it’s very popular in India. It is a staple and made of really simple ingredients: wheat flour and water.

Chapati is a type of flat bread that is a common accompaniment to Indian meals. Pieces are torn off and used as a scoop to eat many dishes. It’s made with atta flour, a type of whole-wheat flour made from durum wheat. It’s a flour with less gluten, which is great for rolling out strong thin sheets of dough.

• 2 cups whole wheat flour or drum-wheat “Atta” 
• 1 cup water
• 2 tablespoons wheat flour, for rolling and dusting

Place the flour in a large bowl and add 3/4 cup of the water. Stir gently with fingers in a circular motion until the flour starts to gather. Add 1-2 tablespoons more flour if the dough looks too sticky.

Add more water if it looks too dry and firm. Knead the flour until it becomes soft and pliable and doesn't stick to your fingers. Cover the dough with plastic wrap and let the dough rest for at least 1 hour, at room temperature. You may store the dough in refrigerator. Just thaw to room temperature before using it.

Once ready to make chapatis, heat the griddle over medium-high heat. Divide the dough into 10-12 equal-sized dough balls. Working on one dough ball at a time. Roll a dough ball in the flour and flatten it a bit with your hands. Transfer the flatten ball to a clean flat surface, roll it with a rolling pin into a 6-7 inch disc. If the dough sticks to the surface, dust the surface with more flour.

Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface, flip over and cook the other side. Flip over again and soon the chapati will start to puff up. Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flatten part of the chapati. The whole bread should puff up into a round ball.

Transfer the cooked chapatis to a serving platter. You may baste it with a little butter or ghee. Serve immediately. Enjoy!

No comments:

Post a Comment