Indian flatbread, also known as rotis or chapatis, are a staple in north Indian cuisine.
Course: Side Dish
Keyword: chapati, flatbread, roti, whole wheat
200gChakki Atta Indian stone-ground chapati flour
1tbspvegetable oilor melted ghee
In a large bowl, add the flour, salt, and oil, and mix with your fingers until you start to get a crumbly mixture (15 seconds approximately).
Then, slowly add water little by little and mix with your hands.
Once your dough starts to turn into a ball, knead it a few times by hand on a cutting board or countertop until the dough is smooth without any lumps or cracks.
Note: The dough ball should be soft and pliable, and just a tiny bit sticky to the touch. You should not, however, have any dough that comes off and sticks to your fingers when you touch it. The idea is that the dough is very well hydrated, and this slight stickyness will disappear after resting the dough.
Place the dough back in the bowl, cover with a dish cloth, and let rest for 10-15 minutes, or up to 45 minutes.
Roll the dough into a log on a lightly floured surface, then cut the log into 10 pieces.
Roll each piece into a nice, round ball. Dip each ball into a bit of flour (on both sides), then roll it out into a circle that's approximately 16cm large.
Heat a cast iron pan or traditional tawa (or even a non-stick pan) on high heat. Once your pan is hot (but not too hot otherwise your chapatis will burn), place a chapati on the pan and cook it on one side until you have some small bubbles that appear (approximately 30-45 seconds, depending on the heat of your pan). Flip and repeat for the other side.
Finally, finish the chapati on the gas fire by placing it on a medium-hot flame. It should puff up (if not, don't worry, just try to get some nice charred bits). Flip it to cook the other side.