Chapathi (Three Methods)

The Indian Flatbread is a staple for dinner in so many homes. There are several ways it’s made. Let’s have a look at a few methods.

• No oil Method for puffed chapathi(PHULKA),
• Buttery Flaky Chapathi,
• and Time-saving, soft chapathis).

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Puffed Chapathi without any fat (Phulke )

Ingredients:

Wheat Flour (Aata), sifted		1 generous cup
Little less than ¾ tsp (or to taste)		Salt
Hot water (Plus Extra Room temp Water as needed to knead)		3 Tbsp +

Method:

1. Pour the hot water into the flour with salt and mix with a fork till evenly textured.
2. Add enough extra water to knead.
3. Gently knead for a good 5 minutes then ‘ knead it, like you mean it’ for 2 more minutes till you get a smooth elastic dough.(Should not go sticky; Add very little flour if you find it sticking to your hands)
4. Keep for 15 minutes; cover the bowl with a damp cloth.
5. Lightly flour your surface for rolling.
6. Roll out with a rolling pin as thinly and evenly as possible.(there should be no tiny holes!)
7. Heat your  flat surfaced tawa/ pan/stone till you can feel its heat when you place your palm 5” above it
8. Place 1 chapathi to roast, making sure you lay it flat without folds on the pan.
9. Wait till you see some air bubbles appearing on the surface of the bread, at which point you flip it over and wait for those bubbles again.
10. Now with tongs gently lift the chapathi and flip again but straight onto the gas burner flame and not the pan(use your free hand to remove the pan from the stove)
11. Your ‘Phulke will puff up nicely lift and remove. Repeat with all your chapathis.
12. I like to roll out my chapathis as I grill them if you are not so fast to roll out your chapathis yet, roll out a few at a time and then grill.
13. Cover them up with some clean kitchen towels so they remain soft and warm.

Square Flaky Buttery Chapathi(Layered)

Ingredients:

Wheat Flour (Aata), sifted		2 cups
Water (enough to knead to a smooth dough)		As required
Salt		To taste
Melted Ghee or Butter		6 tsp. approx

Method:

1. To the flour, add salt to taste. Add enough water and knead to a smooth elastic dough.
2. Set aside for 45 minutes-1 hour. Cover the bowl with a damp towel.
3. Divide into 10-12 balls and roll out on a lightly floured surface. Roll only upwards and downwards, then side to side without turning the chapathi so that you get a square-ish shape.
4. Lightly brush some ghee/butter all over. Fold inwards halfway from the top then overlap from the bottom. Then fold in from one side  & overlap from the other side to get a folded square shape again. Fold up all your chapathis like so and keep 10 minutes.
5. Now roll them out again upwards, downwards and side to side to get a squarish shape once more.
6. Grill them on a heated pan till golden spots occur on one side. Then flip and repeat for the other side.
7. Cover up in a clean kitchen cloth and serve hot!

Save time – Easy to Make – Soft Chapathi  

Ingredients:

Wheat flour(Aata), sifted		1 ¾ cup
Plain flour (Maida)		¾  cup
Boiled water		As required
Salt		To taste
A small amount of oil		As needed

Method:

1. Make a well in the center of the flour, pour in the hot water and salt a little at a time and combine well.
2. Knead into a smooth elastic dough.→ Keep for 15 minutes covered with a damp cloth.
3. Make 16  even sized balls. Flour surface and roll them all out all around the same size .
4. Smear some oil over 8 of the chapathis, then sprinkle some flour over each of them (without brushing) and then cover these chapathis with the other 8. Now roll out into larger rounds with ease.
5. Grill the chapathis on a heated pan flipping repeatedly till both sides are evenly golden and cooked. After they are all grilled. separate each chapathi into 2 and serve hot. (one side will be plain-place them all golden side up)

 

Chapathi (Three Methods)

Notes:

Key Ingredients: Wheat Flour, Water, Salt, (Ghee optional).

EAT AND TELL!!! Let us know if you tried –  Chapathi (Three Methods)

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