I have never tried making a chapati before in my life, apparently it is the most easiest and simplest Indian bread to make and yet, I have never tried making it.
My mum made it once many many moons ago, but seeing as it is a drier form of roti, it never stuck around in our house hold.
That was of course, until I took up cooking and well I came across a chapatti recipe in my cook books and I really wanted to try it out.
The recipe said that you needed chapatti flour, seeing as I have never heard or seen of it in the store, I tried buying it via Amazon… apparently they don’t deliver to my home town, which kind of sucks big time.
But my mum came to the rescue and when she went to the spice shop she saw a packet of chapati flour better known as atta flour and well she bought me a packet.
- 1 x cup chapati flour.
- 1 x tsp peanut oil.
- ½ x cup normal tap water.
- In a bowl, add the flour.
- Add the oil and using your fingers, rub it into the flour till it resembles bread crumbs.
- Add the water a little at a time, till the mixture comes together.
- Turn out onto a floured surface and knead till smooth and elastic, roughly 5 – 10 minutes.
- Shape into a ball and cover with a damp tea towel for 30 minutes.
- Divide into 6 equal pieces.
- Roll out each piece into a circle, dust off excess flour.
- Bring a pan to the heat on medium high.
- Place one circle at a time on your pan, do not oil, using a damp tea towel, dampen the chapati to prevent sticking.
- Once the one side is golden brown flip and repeat on the other side.
- Repeat this till all the chapati are done.
- The chapati will expand and rise, while you are frying.