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).
The Recipe Intro↓ has , more information as well as Related Links. Don’t forget to check it out.
Chapathi, (or roti), is a staple flatbread in many South Asian countries. It’s a simple unleavened bread usually made from whole wheat flour, water, and sometimes a little salt. While the basic ingredients are the same, there are a few different methods to make chapati, each with its own nuances:
1. The Classic Method: The Phulka.
- Dough Preparation: Whole wheat flour (atta) is mixed with water and a pinch of salt to form a soft, pliable dough. This dough is then kneaded for several minutes until it becomes smooth and elastic. It’s then allowed to rest for at least 30 minutes to allow the gluten to develop.
- Rolling: Small portions of the dough are rolled into thin, circular discs using a rolling pin. The key is to roll evenly to ensure the chapati cooks uniformly.
- Cooking: The chapati is first cooked on a hot griddle (tawa) until small bubbles appear on the surface. It’s then flipped and cooked on the other side. Finally, it’s often placed directly on an open flame or puffed up on the tawa to make it puff up like a balloon. This puffing is a sign of a well-made chapati.
2. The Layered Method:
- Dough Preparation: Similar to the classic method, a soft dough is prepared and rested.
- Layering: Instead of directly rolling into a circle, the dough is first rolled into a smaller disc. Then, it’s smeared with ghee (clarified butter) or oil and folded in half. This process is repeated a couple of times to create layers. The folding can be done in different methods.
- Rolling: The layered dough is then rolled out into a thin circle. The layers help to make the chapati softer and more flaky.
- Cooking: The cooking process is similar to the classic method, but the layered chapati may take slightly longer to cook. It may be cooked entirely on the tawa or both as with the phulka.
3. The Tawa-Only Method:
- Dough Preparation: The dough is prepared and rested as usual.
- Rolling: The dough is rolled out into thin circles.
- Cooking: The chapati is cooked entirely on the tawa, without being placed on an open flame. This method results in a slightly less puffed chapati but is still soft and delicious.
Tips for Soft Chapatis:
- Kneading: Knead the dough well for several minutes until it becomes smooth and elastic.
Resting: Allow the dough to rest for at least 30 minutes, or even longer, to allow the gluten to develop.
Rolling: Roll the chapatis evenly and not too thick. No cracks or folds. - Cooking: Cook the chapatis on a hot griddle and don’t overcook them.
- Ghee/Oil: Applying a little ghee or oil to the cooked chapatis helps to keep them soft.
EAT AND TELL!!! Let us know if you tried – Chapathi (Three methods)
Video below shows the Phulka Method:
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Chapathi (Three Methods)
Description
No matter which method you choose, making chapati is a skill that improves with practice. With a little patience and attention to detail, you can make soft and delicious chapatis at home.
Ingredients:
Phulke - (Puffed Chapathi without any fat)
Square Flaky Buttery Chapathi - (Layered)
Save time – Easy to Make – Soft Chapathi
Instructions
Video
Puffed Chapathi without any fat (Phulke )
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Pour the hot water into the flour with salt and mix with a fork till evenly textured.
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Add enough extra water to knead.
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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)
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Keep for 15-30 minutes; cover the bowl with a damp cloth.
resting the dough is vital to help gluten to develop, resulting in soft chapatis., -
Lightly flour your surface for rolling.
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Roll out with a rolling pin as thinly and evenly as possible.(there should be no tiny holes!)
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Heat your flat surfaced tawa/ pan/stone till you can feel its heat when you place your palm 5” above it
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Place 1 chapathi to roast, making sure you lay it flat without folds on the pan.
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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.
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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)
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Your ‘Phulke will puff up nicely lift and remove. Repeat with all your chapathis.
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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.
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Cover them up with some clean kitchen towels so they remain soft and warm.
Square Flaky Buttery Chapathi(Layered)
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To the flour, add salt to taste. Add enough water and knead to a smooth elastic dough.
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Set aside for 30-45 minutes. Cover the bowl with a damp towel.
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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.
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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.
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Now roll them out again upwards, downwards and side to side to get a squarish shape once more.
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Grill them on a heated pan till golden spots occur on one side. Then flip and repeat for the other side.
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Cover up in a clean kitchen cloth and serve hot!
Save time – Easy to Make – Soft Chapathi
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Make a well in the center of the flour, pour in the hot water and salt a little at a time and combine well.
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Knead into a smooth elastic dough.→ Keep for 15 -30 minutes covered with a damp cloth.
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Make 16 even sized balls. Flour surface and roll them all out all around the same size .
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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.
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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)
Note
- Key Ingredients: Wheat Flour, Water, Salt, (Ghee optional).
chapati, chapathi, roti, phulke
