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1580
20
20Chapati are made in most of Africa and India, we all have name Chapati but our preparations are different. it's a very good meal.
Ingredients
4 cups All purpose flour
1 tsp Salt
80 ml Vegetable oil
3 cups Water (You may not need it all)
Directions
1
- Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Stir well so the salt is evenly distributed. - Add Oil
Pour the 80 ml of vegetable oil into the flour. Use your fingers or a spoon to work the oil into the flour until it looks slightly crumbly - Add Water Gradually & Form Dough
Slowly add the water a bit at a time (you may not need the full 3 cups). Mix as you pour until the dough starts to come together. Knead the dough for 5–8 minutes until it becomes smooth, soft, and elastic.
If the dough feels sticky, sprinkle a bit more flour. If it’s dry, add a splash more water. - Rest the Dough
Cover the dough with a clean cloth or plastic wrap. Let it rest for 20–30 minutes—this makes the chapatis softer and easier to roll. - Divide & Roll
After resting, divide the dough into small balls (about golf-ball size).mLightly flour your rolling surface. Roll each ball into a thin, round disc (about 6–8 inches wide). - Cook the Chapati
Heat a flat pan or skillet (tawa or nonstick pan) over medium-high heat. Place the rolled chapati on the hot pan.
Cook as follows:
- Cook about 30–45 seconds until bubbles form underneath.
- Flip it and cook the other side for another 30–45 seconds.
- Flip once more and press gently with a cloth or spatula to help it puff.
- Repeat for all dough balls.
(Optional) Finish & Serve
- You can brush each chapati lightly with oil or butter after cooking.
- Keep them stacked in a covered container or wrapped in a clean cloth to stay soft.
- Save it with: soup beans, fish, any other food you'd prefer to.
Ingredients
Ingredients
4 cups All purpose flour
1 tsp Salt
80 ml Vegetable oil
3 cups Water (You may not need it all)
Please follow and like us:
1580
2020
