any easy tip to make chapathi/roti?

Dear Vijay,

I find the following way very easy: [I use Pillsbury Atta]

1. Keep 2 tumblers of water in the stove and heat.
2. In a big bowl add a teaspoon of salt and a teaspoon of oil[optional] to the atta flour and mix then for few seconds.
3. By this time water would be warm. Pour the water to the flour using a spatula that you use for currys and turn the flour around so that the flour is moistened and there are no dry flour left. Dont press yet. Now you are just trying to apply water on the dry flour. Once you manage to wet the flour in the bowl, stop adding water.
4. Then using your hand press and mix the flour bringing all the bits and pieces together. All the flour is moistened at all sides, you dont have to be too hard on your hand to make the dough. For 2 mins keep pressing the dough from all sides.
5. Take a clean cloth and wet it with hot water. If there is any left water from the Step - 1 you can use that. Fully cover the dough with that cloth. [Use this cloth dedicated for covering chappathi in future. Cotton cloth is best]

Believe me, this entire process wont take more than 5 minutes.

Then you can start preparing your curry. Cutting veggies, frying etc... When the initial process is done and the curry is boiling, you can start making the chappathis. As the dough was kept moistened with the wet cloth, it will be very soft and very smooth on your fingers.

Instead of making small balls and small chappathis, I used to make big balls and make bigger chappathis using large tawa. Also I hope you knead the dough and make the chappathis in parallel. If you are doing a simple curry from scratch, it will take 30 minutes. I am sure.

Good luck... Happy Chappathi making..


ILT


Added Later:

Forgot to add:

You can store the dough like this: Dab your hand with little oil and rotate the dough holding the dough so that oil is applied all over the dough. Then wrap the dough with a Saran wrap. Make sure you cover it fully. Keep it in fridge. YOu can use this dough later..
These chappathis are very soft as the ones made from fresh dough. You can also wrap the left over cooked chappathis in a plastic bag and keep it fridge. Before eating you can microwave them for 20 seconds or turn them on a hot tawa.

 

Take one cup flour(wheat flour/chapati flour) and place in a bowl. Add a little salt and one spoon oil. Mix well. Then start adding water,little by little. Some people heat this water, I do not. Make the dough into a smooth ball and cover it. Keep aside for 15-20 minutes. Take small balls (lemon sized) and start rolling out the chapati.
Here is a video for you
indian recipe, cooking videos, Rotli (Roti) Indian Unleavened Bread Video by Show Me The Curry

 

answers to your specific questions:

 

how to roll the chapati so that it comes in circular shape. Is there an easy way for it? I never made it.

 

very interesting and useful tips, it'll help everyone including beginners.

 

Angel, Take a cup or 2 of flour according to how much chapathis you need to make in a bowl.Add 2-3 spoons of oil and mix. Optional is salt. Then after that add piping hot water little by little. The only reason I add piping hot water is it makes the chapathis softer. Sometimes I even add milk. That makes it marvellous.Slowly adding water gather the dough. When it comes together knead a little and cover it.

Initially when you are practicing making round chapathis , take a katori full of loose flour and dip the small golf ball size of dough into it. Flatten it on palm and take a thin rolling pin and roll on a flat surface.Always take the same size of dough. Then your mind registers it and your hand moves automatically to try to make the chapathi round.I did it the same way and now I can make chapathi round even with eyes closed.While rolling just ensure that you dont move the rolling pin anytime in a heavy way on the dough. Move it lightly and consistently in same spot. In that way it gives the room for the chapathi to move in circular way and make it round automatically. If you put pressure on one spot initially and another later the chapathi looses its shape and becomes irregular. Try consistently. You will get the hang of it. Good Luck.

 

I use Aashirwaad brand for chapati flour. Chapatis of this brand flour remains soft for longer period. It is little pricier than others but taste is also good. In my area many people prefer that. It always gets out of stock than other brands. Hope this helps.
And one more thing it is always healthy if u use fresh dough for chapatis rather than refrigerated one.

 

How to make Layered Chapatis?

First Heat the tawa and then keep it on medium flame. Then Take small portion of dough dust it with dry flour or sprinkle flour and then roll it into 3 inches circle then apply little oil or ghee whichever one prefers. Fold the circle into half then again apply oil or ghee again and again fold into half way. It will look like triangle Dust it with flour and start rolling from one of the angels. Roll nicely roll as thin as possible evenly (rolling pin should not be pressed hard) and turn the triangle into a circle. Place it on the heated tawa. Turn the one side immediately after 5,6 secs. Roast the other side until brown spots appear. Flip the other side and roast it nicely(I use soft cotton cloth or tissue paper to rotate the chapati while roasting so it roast evenly) Once both sides are cooked remove it from tawa. Apply ghee on it. Serve hot or put it in into insulated container to keep it warm and soft.
This layered chapati puffs fully like puri.

One imp tip is Leave the dough aside at least for 20 mins before making chapatis. How well you roast chapati is also imp.