Chapati, Roti, Rotli, you name it! The perfect accompaniment to any Indian dish.
This recipe serves 4.
300g atta flour
Tips and Tricks
– You can use wholemeal flour if you don’t have atta flour
– Room temperature water is best
– Make sure to let your dough rest for at least 30 minutes, otherwise your chapati will be dry and crack when cooked.
– I use a cast iron pan, or tawa, to cook my chapati but you can use a normal frying pan.
– Add the flour to a large bowl.
– With your hands, mix in the water a little at a time until the dough comes together and the bowl is clean.
– Knead the dough for a few seconds until smooth.
– Cover the dough and let it rest for at least 30 minutes.
– Add some atta to a bowl. Tear off a lime-size portion from the dough and roll it into a ball.
– Place the ball of dough in the atta to lightly coat it. Then, use a rolling pin to flatten the ball into a thin disc. You can add more flour if necessary by placing it in the spare atta and lightly coating it.
– Heat your pan on medium heat.
– Place the chapati on the pan and cook until it forms a few bubbles. Then, flip and wait a few seconds before you use a clean tea towel to gently press on the sides of the chapati to build up the steam inside and encourage it to fluff up. Flip, and repeat.
– Once golden, remove from the pan, place on a plate, and lightly spread some butter on top to keep it soft as you cook the rest.
– Repeat with the rest of the dough.
– When they are all cooked, cover them with a clean tea towel, or foil, or enjoy them straight away.
Serve with a main dish or as a tasty snack!