Wheat flour/atta – 1 cup
Sunflower or sesame oil – 1 tbsp
Water – 1/3 cup
Salt – 1/4 tsp
Ghee – for brushing
In a wide bowl measure the flour/atta & take it. Add oil & salt to it. Mix it with your fingers.Throw in warm water in small quantities and notice the nonstickiness of the dough. Knead the dough for at least for 5 minutes beat it. Then cover it for 30 minutes.
Then roll the whole dough out in a log and break off equal golf sized balls.Taking one of them, roll it in a ball then flatten it. Take some excess flour and sprinkle it on the surface. Here you can either use a rolling pin or for the more talented, use your hands to make the chapati flat by slapping it and turning it at the same time. The video is showing using a rolling pin. Roll the dough ball into a uniform, thin circle. (but not too thin)
Preheat a pan on high then turn it down to medium heat. Place the chapati on a heated pan on med flame. You will notice some bubbling and separation of the two sides of the chapati. Flip it at this time. You can use a big spoon or just your fingers to press down on the places that the chapati is not separating and bubbling. After some time the chapati will puff up as the two sides will separate if it has been made and rolled uniformly in its thickness. The chapati wants to be well cooked as the ease of digestion relies on it being cooked. Doughy chapti is hard to digest. Brush or dab a bit of ghee on the finished chapati after it is finished.
Heat of the pan is important for cooking the chapati. Use low to medium. Never cook in high flame because it will make it a papad.
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