Chapati
- Wheat Flour 1 Cup
- Wheat Flour 1/4 Cup
- Salt
- Ghee (Optional)
- Water
- Put the flour and salt into a large mixing bowl and mix it.
- Make a hollow in the center of the flour mixture.
- Add water gradually, while working in the flour to make firm dough.
- Knead well until the dough is smooth.
- Cover the dough with a damp cloth and set aside at least ten minutes.
- Divide the dough into 8 equal parts.
- Roll out the dough thinly into a round shape.
- Before rolling the dough press both sides of the ball on a dry floured surface to make them easy to roll or sprinkle flour on the rolling pin and the work surface to prevent sticking.
- Heat a frying pan or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
- Place the one chapati on the frying pan. When the chapati start to change colour and shows signs of bubbling or golden brown spots flip it over.
- Using a flat spatula, press lightly on the puffed parts of the chapatti. This will help the chapatti to puff up. Flip the chapati again, until it has light golden-brown spots on both sides.
- Repeat the same process for remaining chapattis.
- Spread Ghee on, one side of the chapatti.
- Serve it hot
