SIMPLE CHAPATTI
Serves: Makes 8 chapattis.
Prep Time: 5 minutes | Cooking Time: 15 minutes
Dietary Style: Veg.
DF / Vegan Sub: coconut oil.
With a little bit of practice, these chapattis become a quick and easy make that adds an enormous amount of pleasure and authenticity to your Indian meal. Leftovers make great lunchbox snacks but keep them out of the fridge: just pop into a sealed container and keep in the panty overnight to keep them soft and next-day delicious. I use them as burrito wraps in a pinch.
INGREDIENTS:
- 2 cups atta flour
- 1 tsp fine white salt
- .5 tsp fine pink salt
- 1 to 2 tsp ghee
In a mixing bowl, place the 2 cups of atta flour, salt and ghee.
Using warm water, run the water in a thin stream and bring the flour together adding water a little at a time. The final texture of the dough should be soft but not wet, with some feel of stretch and no tightness.
Remove the dough from the bowl and knead on the bench for a few minutes. If you have time, set it aside for 30 minutes before portioning and rolling.
Portion the dough into ping pong sized balls. Two cups should make around six chapattis.
Keep the bench floured and the chapatti surface floured with atta flour through the proceed of rolling.
Before rolling, flatten the chapatti balls slightly with your hands to help control the shape. Roll with a rolling pin in small movements, flipping the chapatti every two to three rolls of the pin. Sprinkle the chapatti and bench with dough when you begin to feel the chapatti stick.
Roll the chapatti until it’s around 1 cm thick.
Once all the chapattis have been rolled, heat the tawa, hot plate or griddle and wait until very hot. Apply a dab of ghee to the surface of the chapatti before placing on the griddle. Cook until browned and place a second dab of ghee on the reverse side of the chapatti before flipping. Cook until both sides are browned and delicious.
Serve hot.