Course: Roti/Chapatis
Preparation Time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Makes: 8
Ingredients:
- 200 gram wholemeal flour
- 50 gram wholemeal flour for dusting.
- 150 ml lukewarm water
- 1 tbsp olive oil
Method:
- In a large bowl, add the flour and olive oil and stir it nicely with a wooden spoon. Add enough water to make a soft dough that is elastic but not sticky. Knead it for 2 to 3 minutes until it is smooth. Divide into 8 pieces or more if you want to make these smaller. Roll each piece in a ball. Keep it aside.
- Heat an iron tawa or frying pan on a medium heat until it is hot. It can be greased lightly or can be left as it is. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like tortillas
- When the pan starts smoking, put one chapati on it. Cook until the underside has light brown spots or has changed its colour, about 30 seconds, then flip and cook the other side. At this point, the chapati can be kept directly on the fire to do the final cooking or left on the pan and flipped once more.
- Put on a plate and keep warm while you cook the rest of the chapatis.
Special note:
- Chapaties can be served with Rajma, Chole, Paneer Sabz Bahar and Dal Makhni to name a few.
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