Chapathi (చపాతీ, சபதி, ಚಪಾತಿ, चपाती) Chapatis or rotis are fresh homemade Indian flat bread, made with wheat or other grain flours and baked without yeast. Chapatis offer strength and energy to the body and are good for all the three doshas. The main ingredient Whole Wheat Flour is used to make chapathis , it is also mixed with other flours and vegetables to make chapathis so by increasing its nutritional values. It is the base for North Indian food , either in Break fast or Lunch or Dinner.
Regional Dish : North India, West India, South India
Cuisine Style : North Indian| Cooking Timing 20 min | Take with curry /chutney/Dal| Type Dinner,Breakfast, Lunch | Shelf Life : 2 days|Quantity: 2Servings.
Appx. Nutiritional values calculated for 1 serving (2nos)
Calories (300 Kcal), Carbohydrates (34.0g), Protein(6.0g), Fat (2.5g).
- Wheat flour 1 cup
- Water or milk to knead dough
- Salt to taste
- Oil/ghee to apply chapathi
1. Combine the flour and salt in a large mixing bowl , than slowly add water. and knead in to soft dough consistency.
2. The amount of water varies each time due to the variations in moistness in the air and flour quality.
3. Start with less water and gradually increase.
4. Mix the water in the flour as you gather the flour together to make a moist dough. Knead well, folding and pushing until the dough is pliable for 5mins.
5. Cover the dough with a damp paper towel or cloth and let it rest for 30 minutes . This is a good time to prepare the other foods that make up the meal.
6. When you are ready to start making the chapatis, warm up a cast iron skillet or a heavy non-stick griddle on medium heat.
7. Knead the dough again for several minutes. Then pinch off enough dough and divide it into walnut size balls.
8. Roll out each ball of the dough evenly to a thin texture into a circular shape on a floured cutting board-6-7″ in diameter.
9. Do not stack the rolled out chapatis or they will stick to each other. To cook, place each chapati on a very lightly oiled skillet.
10. When it is well heated through, small white bubbles will appear. Using a spatula, flip to the other side.
11. The chapati will get more air pockets and should only cook about 1 or 2 minutes on the second side.
12. When cooked, it will look a mottled brown, and be dry but flexible.
13. Remove the chapati from the griddle and with a pair of metal tongs, place it over a low direct gas flame or electric coil.
14. The chapati should puff up immediately. Remove from heat and serve with curry , dal and salad or just with any spread.
Other variants / Cuisine Style : 1. Roti 2. Pulka 3.Stuffed chapathi,4 paratha,5. chapathi using cooked dals,. 6 chapathis using spinach, methi leaves