Chapati Or Roti Recipes

Steps:

• Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water).
• Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for a few more minutes.
• Form ten equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a low flame on a medium heat.
• Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides.
• Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up.
• Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.

Steps:

• Place the 2.5 cups of chapati flour in a large bowl.
• Mix in the water to make a dough.
• Cover tightly and let rest for 2 - 2.5 hours.
• After resting, need the dough well.
• Heat up a flat cast iron griddle over medium heat.
• Divide the dough into peach-sized balls.
• Lightly flour your work surface.
• Flatten a ball out with your hand.
• With a rolling pin, roll the ball into a thin round 5 inch patty.
• Roll out from the center turning the patty several times to prevent sticking - use the extra flour here if needed.
• Try to keep the edges thinner than the middle.
• Note: It is easiest to roll out one and while it is cooking to roll out the next rather than roll all out at once.
• Hold the rolled patty in one palm and flip it onto the hot skillet.
• If you are using an electric stove, please see the note below.
• When the color changes on the top and bubbles appear, flip the chapati.
• When both sides are done remove the chapati from the skillet (you can use tongs to do this).
• Note for an electric stove: After you have flipped it the first time, press chapati with a dish towel to encourage puffing. Repeat this when you flip it to the other side. This may require flipping several times to insure chapati is done.
• Note for a gas stove: After chapati has been removed from the griddle, hold it over a medium flame and the chapati will puff up. Flip it and do the other side. Do this until the edges are well cooked.
• Keep chapatis warm by placing in a towel lined bowl and keeping the towel folded around the chapatis.
• Serve hot plain or topped with a small amount of ghee or butter.