Ingredients
Whole wheat flour / Atta - 2 cups
salt - 1 ts
oil - 1 Tblsp (Vegetable oil)
warm water - 1/2 cup (app.)
Method
1.Mix the flour, salt and warm water and knead the dough. (You can add little warm milk/yogurt along with water to get softer chappattis.)
2. Apply few drops of oil to the vessel and the dough and knead once again. Knead the dough nicely to make it soft and pliable. This will ensure final soft chappattis.
3. Cover it with moist kitchen towel and let it rest for atleast 15 minutes.
4. Knead the dough again and make lemon sized balls.
5. Dip each ball into dry flour and roll out as shown in picture using a rolling pin.
6. Place a griddle or dosastone on the stove at medium-high heat. When the griddle is hot, put the rolled out chapatti on it.
7. While light brown spots appear, flip the chappatti. Drizzle/Spray few drops of oil on this side.
8. After 30 seconds, flip once again and spray little oil. Press gently all around the chapatti with a crumbled up paper towel or clean kitchen cloth or the back of a spatula. This will help the chappatti to puff up.
9. Remove when both sides are cooked, i.e brown spots appear on both sides.
10. Transfer the chappttis immedietely after making them to a hot pack to maintain its softness. Serve with some spicy curry.
Tips
- A few drops of ghee/ butter added after removing from stove gives extra flavour to the chappattis.
- Chappattis can be made in bulk and frozen by placing each chappatti between wax papers and storing them in an air tight box or zip lock bags. Before serving, thaw them and heat in the microwave for 20 seconds.
