My kitchen Ingredients Wheat flour 1 cup METHOD Coat the base and sides of a utensil with 1 teaspoon of oil. Add wheat flour and salt. Mix. Add milk / curd / yogurt to the mixture. To make the soft dough, use your fingers and move them in a circular pattern, while adding water to the mixture. This way, you will allow the air also into the mixture, which helps in making soft chapatis. Knead the dough for 1 minute. Coat the dough with little oil, cover the dough with a bowl turned upside down Set it aside for 10-15 minutes. Knead the dough well and create 6 equal sized balls and press. Take a ball and dip it in the wheat flour. Roll out the flattened ball into the size of a poori using a rolling pin. Add few drops of oil. Spread the oil evenly on the entire surface. Sprinkle 1 pinch of flour. Fold it into half. Repeat steps 7 and 8. Fold it into half. You will get a triangle shape. Press the edges between you fingers. Dip the triangle shaped dough again in the wheat flour and roll out into a chapati. To avoid sticking of the dough on to the rolling pin or rolling board, while rolling out, use wheat flour often. Heat a tawa or pan. Drop a rolled-out dough on the tawa, which is well-heated. Sprinkle few drops of oil. Spread it using a spatula. Flip the half-cooked chapati, when the color changes or a few bubbles appear on the top surface. Sprinkle few drops of oil. Slightly press the chapati with a wooden chapati press. Remove from the tawa. Follow the same procedure for the rest of the balls. Chapati is ready. Serve hot chapati with curry. |
Posted by: "er_sulthan@yahoo.com" <er_sulthan@yahoo.com>
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