Chapati Or Roti

Total Time: 3 hrs 5 mins Preparation Time: 3 hrs Cook Time: 5 mins

Ingredients

• 2 1/2 cups chapati flour (atta)
• 1 cup water (room temperature)
• 1 cup chapati flour (for dusting dough)

Recipe

• 1 place the 2.5 cups of chapati flour in a large bowl.
• 2 mix in the water to make a dough.
• 3 cover tightly and let rest for 2 - 2.5 hours.
• 4 after resting, need the dough well.
• 5 heat up a flat cast iron griddle over medium heat.
• 6 divide the dough into peach-sized balls.
• 7 lightly flour your work surface.
• 8 flatten a ball out with your hand.
• 9 with a rolling pin, roll the ball into a thin round 5 inch patty.
• 10 roll out from the center turning the patty several times to prevent sticking - use the extra flour here if needed.
• 11 try to keep the edges thinner than the middle.
• 12 note: it is easiest to roll out one and while it is cooking to roll out the next rather than roll all out at once.
• 13 hold the rolled patty in one palm and flip it onto the hot skillet.
• 14 if you are using an electric stove, please see the note below.
• 15 when the color changes on the top and bubbles appear, flip the chapati.
• 16 when both sides are done remove the chapati from the skillet (you can use tongs to do this).
• 17 note for an electric stove: after you have flipped it the first time, press chapati with a dish towel to encourage puffing. repeat this when you flip it to the other side. this may require flipping several times to insure chapati is done.
• 18 note for a gas stove: after chapati has been removed from the griddle, hold it over a medium flame and the chapati will puff up. flip it and do the other side. do this until the edges are well cooked.
• 19 keep chapatis warm by placing in a towel lined bowl and keeping the towel folded around the chapatis.
• 20 serve hot plain or topped with a small amount of ghee or butter.