Recipe

Chapatis (roti) Recipe

Print Recipe

Ingredients

1 1/2 c Flour, unbleached
1 ts Salt
1/2 c Flour, whole wheat
3 tb Ghee
1/2 c Water

Directions

Step #1 Mix flours, salt, & butter & add just enough water to make a firm dough, somewhat like a biscuit dough.
Step #2 Knead for 10-15 mins - the more the dough is kneaded, the lighter the bread will be.
Step #3 Shape the dough into a ball, cover with a sheet of plastic & let it rest for at least 1 hr.
Step #4 If left to rest overnight in the refrigerator, the finished bread will be even lighter.
Step #5 When ready to bake, take a small piece of dough about the size of a golf ball, or a bit smaller.
Step #6 On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter.
Step #7 Repeat with all the dough.
Step #8 Heat a griddle or heavy-bottomed iron skillet until it is very hot (you will notice the smoke rising from it).
Step #9 Place the rolled out chapati on the griddle & let it cook for 2-3 mins, depending on how thin you have rolled it.
Step #10 Using a pair of kitchen tongs, you can lift the chapati to see if the underside has turned a golden brown.
Step #11 Flip, & cook the other side about 1 min.
Step #12 As they are cooked, store the chapatis on a towel in a warm covered container until ready to serve.
Step #13 Serve as soon as the last chapati is baked.
Step #14 NOTE: In India breads sometimes are baked in the fiery clay tandoor, where they develop brown spots & bubbles.
Step #15 To achieve a similar effect at home, you can use tongs to hold each chapati over a hot gas flame until it puffs like a little balloon.
Step #16 The chapati will collapse as it cools.
Step #17 The Bombay Palace Cookbook Stendhal per Ellen Cleary.
Enjoy the CHAPATIS (ROTI) recipe