CHAPATIS
Steps:
- Stir together flour and salt in a large bowl, then make a well in center and add water to well. Using a fork, stir until a dough forms. Turn dough out onto a lightly floured surface and knead, adding more flour as needed, until smooth and elastic (dough will be slightly sticky), about 8 minutes.
- Transfer to a clean bowl and cover bowl with plastic wrap. Let dough stand at room temperature at least 1 hour.
- Divide dough into 12 equal pieces and roll each piece into a ball, then cover with a kitchen towel (not terry cloth). Dip 1 ball of dough into additional flour, shaking off excess, then flatten ball with your hands on lightly floured surface.
- Roll dough into a 5- to 6-inch round with a lightly floured rolling pin, lifting and rotating as necessary. Shake off excess flour, then transfer round to a sheet of wax paper and cover with another kitchen towel (not terry cloth). Repeat with remaining balls, arranging rounds in 1 layer (do not stack).
- Heat a dry 10-inch cast-iron or heavy skillet over medium heat until hot. Lightly grease skillet with a paper towel dipped in oil, then cook one round of dough until underside is golden brown in spots, about 30 seconds. Gently turn over and cook until deep golden brown in spots, 30 seconds to 1 minute. Turn over again and cook, gently pressing with tongs, until chapati is cooked through, 30 seconds to 1 minute more. (Chapatis may puff up.)
- Keep warm, wrapped in another kitchen towel, and cook remaining rounds. Serve immediately.
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Thando Mtshweni
[email protected]I love making these chapatis for my family. They're a healthy and delicious way to enjoy a traditional Indian meal.
MAHAMAD AALAM
[email protected]These chapatis are a great way to save money. They're much cheaper than buying them at the store.
Monjil Hossain
[email protected]I'm a beginner cook and I found this recipe to be very easy to follow. I was able to make perfect chapatis on my first try.
Ron Mays
[email protected]These chapatis are a great way to use up leftover dough. I always have some extra dough in the fridge and I love being able to turn it into something delicious.
Md.Shohe. Mahmud
[email protected]I'm gluten-free and I was able to make these chapatis using gluten-free flour. They turned out just as good as the regular ones.
Meron Zowi
[email protected]I served these chapatis with a variety of curries and they were all delicious. The chapatis held up well and didn't get soggy.
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[email protected]These chapatis are perfect for any occasion. They're great for breakfast, lunch, or dinner.
Qasim abbasi
[email protected]I love that this recipe uses whole wheat flour. It makes the chapatis more nutritious and flavorful.
Beauty Mehak
[email protected]I'm from India and I can tell you that these chapatis are authentic. They taste just like the ones my grandmother used to make.
Jose Pavon
[email protected]I had never made chapatis before, but this recipe made it easy. They turned out great and I will definitely be making them again.
Chimeremeze Simon
[email protected]These chapatis were so easy to make and they tasted delicious. I will definitely be making them again.
Muhooza Ebene
[email protected]I've been making chapatis for years and this is the best recipe I've found. They always come out perfect.
Yung Don
[email protected]I made these chapatis for a party and they were a huge success. Everyone loved them and asked for the recipe.
Joy Chelashaw
[email protected]These chapatis were a hit with my family. They loved the crispy exterior and the soft, chewy interior.
Alaina
[email protected]I'm not usually a big fan of chapatis, but these were really good. They were light and airy, and the flavor was spot on.
Yaser Abbas
[email protected]I've tried many chapati recipes before, but this one is by far the best. The dough was easy to work with and the chapatis cooked evenly.
Olima Parvin
[email protected]These chapatis turned out amazing! They were soft, fluffy, and had the perfect amount of chewiness. I followed the recipe exactly and they came out perfect.