Chapati ~ 'Malaysian Monday no. 7'

Sokehah Cheah | 10:42 AM | |


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
Preparation
  1. 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.
  2. 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.
  3. Add in a few drops of oil at the bottom of the mixing bowl, roll the dough over the oil. 
  4. Cover the mixing bowl with a damp cloth and let the dough rest  for about 45 mins to an hour.
  5. Roll out dough on a floured surface, knead for a while and roll into a cylindrical length.  Cut dough about 50 gm each.
  6. Roll each piece of dough between the palms of your hands and dip into some atta flour.
  7. Roll dough out into a round, about 5 inch diameter.
  8. Meanwhile heat up a non-stick pan on medium fire and once the pan is hot enough, put in a piece of roti.
  9. Wait for a few seconds and when bubbles appear, flip onto the other side.
  10. 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.
  11. Once the roti is slightly browned and puffed up, it's cooked.
  12. Dish up and serve hot with curry or just have it plain with some butter spread.


Note :
  1. 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.
  2. If not, you can just freeze the cut up dough and roll out when needed at room temperature.

Do find out more from this  'site'.

20 comments:

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  1. Taste good with some potato masala!

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  2. I like Chapati to eat with mamak chicken curry, simply yummy!

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  3. Now you make me feel like making curry chicken!

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  4. It's so easy to make this and it's much healthier than prata. Chapati and keema are my favourite combination!

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  5. Wow...you make your own chapatti!! I need curry now :D I'm sure homemade is the best.

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  6. I can easily have 3 pieces of these too :)
    Thanks for another wonderful post Aunty Cheah!

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  7. Cheah....well done...exactly like those sold at the stall :) Healthy and yummy with home cooked chicken curry :)

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  8. Mmm...your chapati looks so good. I must make this and cook some curry too.

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  9. Well done, Cheah! Your chapati looks fantastic. I love chapati too....especially with sardin curry dipping sauce, which is available in KL. Hope you're having a wonderful evening.
    Cheers, kristy

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  10. Wow, I'm amazed that you know how to make chapati too! I love them, with curry or otherwise. Just plain with St. Dalfour wild berry jam is as perfect for me...yum yum!

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  11. Pete
    Yes, any curry will do.

    Sonia
    I like to eat it with kaya too!

    penny
    Yes, cook some curry, good for winter!

    busygran
    It's quite easy to make and I enjoy pan frying it!

    MaryMoh
    You can try making it too!

    3 hungry tummies
    Think yours will be better than mine!

    Elin
    Yes, home made ones are more healthy and cleaner!

    Anncoo
    Thanks. Try to make some soon!

    Kristy
    You make roti canai and I make chapati and we can set up stall!

    Jacqueline
    Yes, I always like to try out new stuff!

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  12. your roti chapati looks perfectly made..these are yummy with spicy eggplant and curry! :) Can I borrow your recipe for roti canai? I've always wanted to try those :)

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  13. Cheah, your chapati looks so good, share some with me to go with curry :P

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  14. I had just read to Mary of One Perfect Bite's and saw her chapati post...yours looks very good too!

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  15. Olive
    I haven't tried making roti canai, doubt I can survive the swirling part of making the roti. Perhaps you can catch a glimpse of how roti canai is made from this site

    http://kristygourmet.blogspot.com/2010/08/roti-canai-with-egg-or-just-plain.html

    Jess
    Yes, be my guest!

    Jeannie
    Oh, what a coincidence, must hop over to her blog to take a peep. Thanks for encouragement!

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  16. Thanks for another fantastic post! Yum, yum, I LOVE chappati, I much prefer it to roti canai :)

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  17. Your chapati look wonderful and you've given wonderful instructions for making them. This was my first visit to your blog but it will not be my last. I love the food you feature here. I hope you are having a wonderful day. Blessings...Mary

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  18. shaz
    Now that I know how to make chapati I prefer it roti canai, not so oily. Also chapati is more nutritious!

    Mary
    Thanks so much for visiting. Will drop by your blog for more mouthwatering recipes and lovely pictures!

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  19. Hey Cheah,
    Am really happy to see you've mastered the chapati. Good job. Now you can try parathas as well.

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  20. Shirley
    Mmm.... parathas, maybe. Oh, I experimented with this a couple of times before I can post it!

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