• 300 gm. whole wheat chapatti flour (1 cup=100-110 gm.)
• Enough water to make dough, 180-200 ml approximately. Use
enough to make a soft, pliable dough)
1. Making dough
Save 2-3 tablespoons of dry flour or use extra, for dusting
while rolling out chapattis.
Place rest of the flour in a bowl and enough water to make soft
Knead enough to bring the dough together. Sprinkle some water,
cover and leave to stand for 10-20 minutes or so. Knead a little
again. Now you should have smooth, soft dough.
This process can be done quickly in a food processor with a
2. Rolling out
Break dough into 10-15 portions, depending on the size and
thickness of chapattis you prefer. Make each portion into a ball
by rolling between your palms.
Heat a griddle or tava.
Dip/dust one ball into the dry flour covering all sides and roll
it out into a pancake shape with a rolling pin. You will need to
roll it in dry flour on both sides a couple of time during this
process. It should be rolled from centre out, with a flicking
movement of the wrists, so that the edges are thinner than the
centre. This helps a chapatti to blow up during cooking.
Place the chapatti on a hot griddle.
Turn it over when it becomes slightly darker in colour.
Turn it over. When it has a few brown blisters, it is ready to
cook on flame/under a grill.
To cook on a flame, pick the chapatti with tongs, flip over and
place directly on a medium flame, it will balloon up. Move it
around continuously, flipping over frequently on both sides,
coaxing it to balloon up. It should be cooked evenly all over.
Serve hot and crisp, with curries or dal.