Thu Oct 27, 2011 2:39 am
Chapatis (or Roti):
1 cup wholemeal flour
1 cup plain flour
1/2 cup rice flour for rolling chapatis
2 Tablespoons oil
salt to taste
200ml of water
some liquid ghee
Should make 12 to 14
Sieve and blend the flours. Add the oil and salt and enough water to make a smooth dough. Knead well and leave on one side for at least 30 minutes covered.
You can use a heavy-based frying pan for chapatis, though Indians use a special iron hot plate called "tava". Heat the pan, knead the dough again, break into pellets and roll into balls about the size of lemons. Flatten between fingers, dip in flour and roll out thinly and evenly on a floured board to the size of a pancake about 17cm. Put it in the frying pan.
Within seconds, the sides of the chapati will start to turn up. This means it is time to turn over to cook the other side. When the chapati appears bubbly, take a clean tea towel and press gently. Sometimes the chapati becomes one big bubble. At this stage be very careful. If it bursts in your hand it could give you a nasty burn.
Press the chapati gently and take it from the frypan after turning twice. The whole process should not take more than a half-minute. While doing, stack them on each other brushed with liquid ghee.