Chapathi by Videojug Team

You will need


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■ 380 g unbleached flour
■ 120 g whole wheat flour
■ 1 tsp salt
■ 3 tbsp ghi
■ 120 ml water


Serves:
10
Cooking Time:
18 minutes


Step 1: Make the dough

Add some water to a mixture of flours, salt and butter and knead for 10-15 minutes to make a firm dough - the more the dough is kneaded, the lighter the bread will be. Then, make the dough into a ball and cover it with a sheet of plastic, allowing it to rest for at least 1 hour. If the dough is left overnight in the refrigerator, the bread will be much lighter.





Step 2: Prepare the chapati

Before baking the bread, take a small piece of dough, around the size of a golf ball. Roll the dough into a thin circle, about 5 inches in diameter, on a lightly floured board. Repeat this process with all the dough.


Step 3: Cook the chapatis

Take a griddle or a heavy-bottomed iron skillet and place it over a flame until it is hot enough for smoke to rise from it. Place the rolled out dough on the griddle and allow it to cook for 2-3 minutes, depending on how thin the dough has been rolled. Lift the chapati with a pair of kitchen tongs and flip it over once the underside is a golden brown colour. Now, cook the other side for about one minute. Store the chapatis in a warm covered container, on a towel until they are ready to be served.