I always had the misconception that Chapati had to be made with ghee and not being a ghee fan, I always preferred to go for roti canai instead. Now that I know that ghee can be replaced with vegetable oil and since I've tried some Chapati made with vegetable oil recently, I've grown to like it ............. 'Chapati', unleavened Indian flatbread!
Once dough has rested for about 45 mins., transfer to a floured surface, knead for a while, then roll into a cylindrical length. Cut up to about 50 gm per piece.
Roll dough between the palms of your hands, then dip the dough into atta flour. Roll into a flat disc.
Roti on a heated non-stick pan and once bubbles appear, flip over to the other side. Press on the bubbles a bit and see how it bloats up..........fascinating! I was indeed thrilled to see it puffed out like a pillow!
These Chapati were soft and I served them with chicken curry ....... yummy, I had 3 pieces at one sitting!
Ingredients (Makes 8 pieces)
- 8 oz Atta Flour or Wholewheat flour
- About 180ml to 200 ml boiling hot water, amount may vary
- 1/4 tsp salt
- 1 Tbsp vegetable oil
- Excess Atta flour for work surface
- In a mixing bowl, mix atta flour with salt and pour in boiling hot water sparingly. Keep stirring all the time with a wooden spoon.
- The mixture may look dry initially. Mix by hand (the dough may be hot), add in the oil and knead dough with the heel of your hand till it doesn't stick to your hands, about 10 mins. Dough should be soft and not sticky.
- Add in a few drops of oil at the bottom of the mixing bowl, roll the dough over the oil.
- Cover the mixing bowl with a damp cloth and let the dough rest for about 45 mins to an hour.
- Roll out dough on a floured surface, knead for a while and roll into a cylindrical length. Cut dough about 50 gm each.
- Roll each piece of dough between the palms of your hands and dip into some atta flour.
- Roll dough out into a round, about 5 inch diameter.
- Meanwhile heat up a non-stick pan on medium fire and once the pan is hot enough, put in a piece of roti.
- Wait for a few seconds and when bubbles appear, flip onto the other side.
- Press on the bubbles with a spatula and the other parts of the roti will puff up. You can also opt to press the bubbled parts with a paper towel, dipped in oil.
- Once the roti is slightly browned and puffed up, it's cooked.
- Dish up and serve hot with curry or just have it plain with some butter spread.
- Any excess uncooked roti can be stored in the freezer by separating each rolled out roti with greaseproof paper and keeping them in a container.
- If not, you can just freeze the cut up dough and roll out when needed at room temperature.
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