Wheat Chapati
Ingredients:
Wheat flour – 2 cups
Rock salt – 1 pinch
Warm water – Sufficient quantity to make a dough that is just barely sticky
Preparation:
Grab a bowl and add the wheat flour. Add a pinch of salt and mix with fingers.
Gradually add warm water in a trickle to the flour and continue to mix with finger until it turns to a dough. The dough should be just a tiny bit sticky when done.
Knead the dough.
Keep it aside for ½ an hour to 2 hours
Divide the dough into small balls smaller than a golf ball
Use dry flour to dust the chapatti while rolling, to prevent the dough from sticking on the surface
Pat them in some extra flour to make a disc or flattened to make a circle
Then roll them out individually to make thin chapattis
Roast the chapatti on a heated pan (Tava is best but pretty much any pan can work)
After it starts to bubble on the first side flip it to the other side till it is completely cooked through. It should separate and blow up like a balloon. It can take some experience to make this happen. Chapatis are thin, not thick and gummi. Naan is not healthy (what you get in normal Western Indian restaurants. They are made from Maida or processed white flour and are much of the time fermented. Chapati is thin and cooked thoroughly.
Smear a little ghee on it
Have with a chutney or have with a meal of veg and and dahl then rice and sambar, or have in many other fashions.
trueayurveda 