Ingredients
The following ingredients have 4 Servings
- 230 gr Atta flour (, or substitute white wheat flour or all-purpose flour, sifted, plus extra for rolling)
- 1 tsp salt
- 2 Tbsp vegetable oil or ghee ((clarified butter) and more for cooking the bread)
- 170 gr hot water (start with 130 gr if using all-purpose flour)
Instruction
- Whisk together flour and salt. Add the hot water and oil and use a spatula to stir at first. The dough won't come together just yet. When it's cool enough to handle, use your hands to knead the dough into a soft, slightly, sticky dough
- Transfer this to a work surface, dusted with some flour. Give the dough a few kneads until you get a smooth dough, about 1 minute
- Divide the dough into 8-10 pieces (depending on how large you want the chapati to be) and shape into balls. Keep them covered and rest for 15 minutes
- Dust some flour on your work surface, dust your palm and rolling pin with flour, and flatten each ball with your palm. Use a rolling pin to roll from the center outward with light strokes and rotate the bread slightly between each stroke, until it is 7 to 8 inches in diameter. You want to roll the dough thin
- Set aside and repeat with the remaining dough. Do not stack the rolled-out chapati; if you don't have enough counter space for them all, roll out just a few and begin cooking, then roll out the others as the chapati cooks
