- Whole Wheat Flour (Atta): 1 cup
- Water: 70-80 cc
- Salt: 1/2 teaspoon
1. In a bowl, combine the atta (whole wheat flour) and salt. Gradually add water while mixing until the dough reaches a consistency similar to an earlobe.
3. Lightly dust your work surface with flour. Using a rolling pin, roll each dough ball into a palm-sized circle.
- Sprinkle more flour as needed to prevent sticking.
- Roll the dough as thin as a gyoza wrapper for even puffing when baked.
4. Heat a frying pan over medium heat. Place the rolled-out dough in the pan. As it starts to puff up, press the surface gently with a cloth to help distribute the air and inflate it evenly. Flip the dough to cook the other side.
- Using a thick frying pan is recommended for even heat distribution.
5. Continue pressing the dough with a cloth while turning it to ensure even cooking.
- Avoid cooking on low heat for too long, as this can dry out the dough. Instead, cook quickly over medium heat.
6. Once cooked, brush the cooked chapati with ghee and serve.
Making chapati is a simple yet rewarding process that brings warmth and flavor to any meal. With just a few basic ingredients, you can create soft, puffed chapatis that are perfect for pairing with a variety of dishes, from hearty curries to flavorful stir-fries.
