Chapati Recipe

Chapati Recipe

Soft, pillowy chapatis that are so easy to make that you'll never buy rotis from the store again! These golden rounds are great for scooping up curries, wrapping kebabs, or just eating with a little ghee. They only need three things (plus love). Pro tip: The dough needs to rest. Don't skip it!

Ingredients

• 2 cups whole wheat flour (atta)
• 1 tsp salt
• ¾ cup water (adjust as needed)
• 1 tbsp oil (optional, for extra softness)

Directions

1. Knead the Dough: Put flour and salt in a bowl and mix them together. As you knead, slowly add water until the dough is soft and not sticky (5 to 7 minutes). If you're using oil, drizzle it on and knead again.
2. Rest: For 20 to 30 minutes, cover with a damp cloth. This makes the chapatis softer by relaxing the gluten.
3. Roll: Cut the dough into eight pieces. Roll each one out on a floured surface until it is a thin circle about 6 to 8 inches wide. Rustic is charming, so you don't need to be perfect!
4. Cook: Set the skillet (tawa) on medium heat. Put the chapati on and wait 30 seconds for the bubbles to rise. Flip it over, press down gently with a spatula, and cook for another 30 seconds.
5. Optional Crisp: Drizzle a few drops of oil on the food and cook it for another 10 seconds on each side to get golden spots.
6. Serve hot: stack them up, wrap them in a cloth to keep them soft, and eat!