Ingredients:
Whole Wheat Flour - 1½ cups
Oil - 3 tsp
Salt - ¼ tsp
Warm water - ½ cup + 2 tbsp
Whole Wheat Flour – ½ cup
Oil for pan frying
Method:
- In a large bowl, mix the flour and salt well.
- Add oil and mix again to incorporate the oil into the flour.
- Slowly add warm water and knead to form a dough.
- Shape dough into a ball and rub a few drops of oil on it to coat.
- Cover and let it stand for at least 15 minutes.
- Knead dough once more and divide it into 9 ping pong size balls.
- Roll each ball in your palms and press into a flat circle.
- Put ½ cup of whole wheat flour in a flat bowl or dish.
- Dip a flattened ball into the dry flour and coat it on all sides.
- Using a rolling pin, roll out each ball into a flat disc – similar to a tortilla.
- Keep dipping the dough into the dry flour while rolling so it doesn’t stick.
- Heat a tava or skillet on medium heat.
- Place the rolled chapatti on the skillet.
- When bubbles start to form, flip the chapatti over.
- After about 10-15 seconds, smear the chapatti with a little oil and flip over.
- With a spatula, press the chapatti to make it balloon up.
- Smear the other side with a little oil and flip over again.
- Keep pressing on the bubbles gently to make the entire chapatti rise up.
- Chapatti is done when all the raw dough appears cooked.
