Chappati is a flat, round bread made of wheat flour and water. Of Indian origin, it is soft and bland, which makes it the perfect accompaniment to the rich flavors of Indian cuisine.
Rosh Butani, an Indian who has lived in the Philippines all her life, advises using your hands, rather than a wooden spoon, when mixing the flour. Just make sure you don't wear any rings or jewelry, she says. Here, she demonstrates the step-by-step procedure for making this famous bread.
Equipment:
- Measuring spoons
- Measuring cups
- Rolling board
- Non-stick griddle
- Rolling pin
- Mixing bowl
- 6 heaping tablespoons wheat flour, plus additional to offset excess wetness and for rolling dough
- 3/4 to 1 cup water
- 2 tablespoons cooking oil, divided
- Put wheat flour in a mixing bowl. One tablespoon makes one chappati.
- Make a well at the center of the flour and pour in water, about 3/4 cup initially. Mix the flour and water with your hands.
- You need to make the flour and water combine but take care not to put too much water as it will make your dough too sticky. Just add flour to offset excess wetness.
- Add about one tablespoon of the oil to the dough. This will make your dough smooth and soft, no longer sticky. Just add a little water if your dough turns out hard. Let the dough rest for 10 minutes.
- Take a small amounts of the dough and roll each into balls. (The balls should be the size of a golf ball). Roll each dough ball on a plate of flour.
- Put the dough ball on the rolling board, flatten it a bit with your fingers, then roll the rolling pin over it once.
- Dip your forefinger into the remaining oil and spread oil on the surface of the flattened dough.
- Pinch the central portion of the dough from both sides to form a ribbon.
- Fold one portion of the "ribbon" over the other. Heat griddle pan to medium.
- Dab the folded dough with flour on both sides.
- Place the dough on the rolling board again and roll it with light strokes into a flat circle with a diameter of about five inches.
- The rolled dough should not be too thin that it will break when lifted, nor too thick that it will not cook well.
- Transfer the rolled dough onto the heated griddle. (The griddle should not be steaming hot though). Let one side heat through for about 15 seconds, then turn over dough.
- You will notice the dough puffing out air. (That is a good sign that the chappati is cooking well). Cook each side until yellowish with occasional brownish spots. Lift from griddle and let cool slightly before serving.
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