• 2 cups wheat flour (atta)
  • ¼ cup water(approximately)
  • Ghee to taste
  • ¼ teaspoon salt
  • 1 teaspoon oil

A dish is generally accompanied with a paratha, roti, breads or rice. Each region has its own style and shapes of making these rotis. It is rather amazing how the cook of each region used his creative urges to create different chapatis to satisfy the gourmets. India ‘s diversity is exposed here through the various types of flours used for making the dough, the spices etc mixed in some varieties to add flavor, the way they are layered (lacchhedar) to make fluffy, the way they are rolled or patted, and ultimately the way they are cooked either on a flat pan or in a tandoor. Probably eating the same shape and style would not be as exciting.

METHOD:

1. Take wheat flour in a plate and knead the dough well by slowly adding water. The dough should be soft enough to roll into a disc comfortably. The quantity of water to be added will depend on the water holding capacity of the dough .Keep it aside to mature (this makes the dough soft and allows the water to be absorbed homogeneously) and knead it well again.
2. Make small balls.
3. Roll the balls with a rolling pin into disc of diameter of 4 inches. Apply oil on the surface & sprinkle wheat flour.
4. Now press the edges with your two fingers towards the center to make a bow. Fold one side on the other and roll out well into a disc of 6 inches.
5. Heat a pan and roast the chapatti (roti) on one side. Do not press it. Then turn the other side.
6. Remove the chapatti on a plate and crumple it to let off the steam .A pocket is formed. Apply ghee on the surface or inside.
7. This method makes the chapatis very soft and enjoyable. You can even avoid using ghee if you so choose.
8. It is a great bread to accompany any non-veg (Gharghuti Chicken Kolhapuri) or vegan (Palak Paneer) dish.

 

Knead the dough

roll dough into discpress edges to make a bowapply flour and fold the wings
roast wellcrumple to let of steamapply ghee insideapply ghee
Chapati