chapati

Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.

Roti-Chapati-Flat-Indian-Bread

whole-wheat flour (chapati ka atta)

salt

water (use as needed)

whole wheat flour (for rolling the roti)

tbspa clarified butter or ghee (for buttering the roties)

Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes..

Divide the dough into four equal parts. Make smooth balls and press flat.&nbsp;Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.

Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.

Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.&nbsp;Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.

Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.

Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.

Place the rotis in a container lined with a paper towel. Cover the container after each roti.

Roti or Chapati is everyday Indian flatbread which is made with only 2 ingredients- whole wheat flour (atta) and water. Learn all the tips to make soft roti at home!

Roti Recipe - How to Make Roti/Chapati

oil (optional, 5-10 ml)

ghee (to brush the rotis)

Take 2 cups (270 grams) atta in a large bowl. Usually a round flat plate with shallow edges called paraat is used but I just had a round mixing bowl so that&#x27;s what I used.You can add little oil if you like here, I did not add any.

Start adding water, little by little. As you add water, mix with your hands and bring the dough together. I needed around 3/4 cup (180 ml) +1 tablespoon (15 ml) water here. You may need more or less water depending on the kind of flour.

Once the dough comes together, start kneading the dough. Knead with the knuckles of your finger, applying pressure.

Fold the dough using your palms and knead again applying pressure with your knuckles.Keep kneading until the dough feels soft and pliable. If it feels hard/tight, add little water and knead again. If it feels too sticky/soft, add some dry flour and mix.

Once done, the dough should be smooth. Press the dough with your fingers, it should leave an impression.

Cover the dough with a damp cloth or paper towel for 20 to 30 minutes.I placed my paper towel under tap water and then squeezed all the water from it and used that damp paper towel to cover the cloth.

Knead the dough

After the dough has rested, give it a quick knead again.Divide the dough into 12 equal parts, each weighing around 35 to 37 grams.

Start working with one ball, while keep the remaining dough balls covered with a damp cloth so that they don&#x27;t dry out.

Take one of the balls and press it between your fingers to make it smooth. Then roll it between your palms to make it round and smooth. There should be no cracks. Press the round dough ball and flatten it slightly.

Now take around 1/4 cup atta in a plate for dusting the roti while rolling it. Dip the prepared dough ball into the dry flour and dust it from all sides.

Then start rolling the roti, using a rolling board and rolling pin.Move the rolling pin lengthwise across the dough applying gentle pressure as you roll. If you are rolling it correctly, the dough will move in circular motion on its own and the roti will roll evenly. This comes with practice.

You can also roll a little and then take the roti and move it a little with your hands and roll again. Roll it thin until you have a 5 to 6 inch diameter circular roti.You will have to dip the roti in dry flour several time while rolling the roti. Anytime the dough starts sticking to the rolling pin, dip the roti into the atta from both sides and then continue rolling.

Roll the roti

Heat the tawa (skillet) on medium-high heat. Make sure the tawa is hot enough before you place the roti on the tawa.Dust excess flour off the rolled roti and place it on the hot tawa.

Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don&#x27;t want the first side to cook too much.Now, let the other side cook more than the first side, around 30 seconds more. Use a tong to see how much it has cooked from the second side now. If you see brown spots all over, means it has cooked enough.

Now, remove the roti from the tawa using a tong and place it directly on flame with the first side (which was little less cooked) directly on the flame.The roti if rolled evenly will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don&#x27;t burn it.

Apply ghee on the rotis immediately. Make all the roti/phulka similarly. Serve warm.

Cook the roti

here&#x27;s how you can make chapati (or roti whatever you call it) on tawa without putting it directly on flame to puff.Roll the roti as usual and place it on the hot tawa. Let it cook for 30 seconds until you see some bubbles on top. At this point flip the roti. You don&#x27;t want the first side to cook a lot.

Now, let the other side cook until it has nice brown spots (so it should cook more than the first side). Now flip again (with the first side now at the bottom), press the roti with a paper cloth, any cotton cloth or spatula. It will puff up.Flip again to cook the other side some more. Remove from tawa and brush with ghee.

Making Roti/Chapati on Induction top (without puffing on flame)

These skewers are great with a dollop of mango chutney or raita, and can also be cooked on the barbecue for hot summer days

Chicken masala skewers

milliliters 0% fat Greek yogurt

tbsp masalapaste

chopped,

chicken

pack cherry tomatoes, hulled

red onion, finely chopped

cucumber,

In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.

Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.

Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.

Parathas are whole-wheat Indian flat-bread, a staple bread in north India. Parathas can be made plain or stuffed with different fillings.Makes 5 parathas.

Whole Wheat Parathas

whole wheat flour

water (as needed)

tsp oil (as needed)

dry flour (for rolling)

In a bowl, mix the flour, salt and water. Mix well until it forms to soft dough (adjust the water as needed).

Knead the dough on a lightly greased surface. The dough should be very smooth and soft.

Set the dough aside and cover. Let the dough rest for at least ten minutes before.

Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.

Divide the dough into 5 equal parts. Roll the dough into about 3 inch diameter circles. Spread about 2 drops of oil and fold into two again put another drop of oil and food now you have a triangle.

Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.

Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.

The paratha should have golden-brown spots. Wait a few seconds and put about 1/2 teaspoon of oil and spread with a spatula.

Flip the paratha and lightly press the puffed areas of the paratha with a spatula that will help paratha to puff up.

Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

Chia chapati is an Indian flatbread made with whole wheat flour and chia seeds. These whole grain chapatis are a healthy option to our daily menu.Note: 1 cup = 235 ml

Chia Chapati

flour

Tbsp. chia seeds

water (start with 1 cup and adjust based on the flour)

olive oil

ghee, melted - optional

Medium sized bowl

Tea cloth

Rolling pin

Cast iron flat griddle

Flat flipper spatula

In a medium sized bowl, mix together 2 ½ cups whole wheat flour, 2 Tbsp. chia seeds, and ¼ tsp. salt. Knead this to a soft dough with hands by adding water little by little. When the dough stops sticking to your hands and to the bowl, you know that it is at the right consistency. This will take about 3 minutes

Using your hands, coat the dough with 1 Tbsp. olive oil

Cover the dough with a tea cloth or place a plate on the bowl and allow it to rest for 1 hour. Resting the dough will yield soft chapatis Chia needs more time to soften. So unlike regular rotis where ½ hour resting may be enough, you’ll need to double that time here

After the dough has rested, set a cast iron flat griddle on medium heat

Ensure you have a clean surface - approx. 15” x 15” in size - to roll the chapatis. Sprinkle that surface with a little dry flour and knead the dough for a minute. Then divide the dough into 8 equal parts and roll each one into the shape of a ball. Press each ball slightly between your palms to flatten it

Dust each flattened dough patty with dry flour and use a rolling pin to make a flat chapati roughly 10 inches in diameter

Place the rolled out chapati on the hot griddle and cook for half a minute. When tiny bubbles appear, flip the chapati with a flat flipper spatula or a metal tong. Flip back and cook on both sides until well doneAdjust the heat every few minutes to avoid burning the chapati

Remove the cooked chapati from the griddle and place it on the tea towel and repeat the process for the other dough patties. Coat the chapatis with a little melted ghee on both sides 

Enjoy your sublime chia chapatis with your favorite side dish or make a delicious wrap 😋

Chapati is a popular Indian flat bread made with wheat flour. Easy chapati recipe that anyone can make at home that produces fluffy chapati.

Chapati (Indian Flat Bread) Recipe

water

wheat flour,

Sieve the flour, add salt to it and...

Sieve the flour, add salt to it and mix well. Place the flour in a large bowl and add 3/4 cup of the water. Stir gently with fingers in a circular motion until the flour starts to gather. Add 1-2 tablespoons more flour if the dough looks too sticky. Add more water if it looks too dry and firm.

Knead the flour until it becomes soft and...

Knead the flour until it becomes soft and pliable and doesn't stick to your fingers. You can put a little oil on your hand while kneading the dough to help with kneading. Cover the dough with plastic wrap and let the dough rest for at least 1 hour, at room temperature. You may store the dough in refrigerator. Just thaw to room temperature before using it.

Once ready to make chapatis, heat the griddle...

Once ready to make chapatis, heat the griddle over medium-high heat. Divide the dough into 10-12 equal-sized dough balls. Working on one dough ball at a time. Roll a dough ball in the flour and flatten it a bit with your hands. Transfer the flatten ball to a clean flat surface, roll it with a rolling pin into a 6-7 inch disc. If the dough sticks to the surface, dust the surface with more flour.

Place the chapati on the hot griddle and...

Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface, flip over and cook the other side. Flip over again and soon the chapati will start to puff up. Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flatten part of of the chapati. The whole bread should puff up into a round ball.

Transfer the cooked chapatis to a serving platter....

Transfer the cooked chapatis to a serving platter. You may baste it with a little butter or ghee. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/fqyjrxtuqnbejzouc9fs.mp4

Chapati is a popular Indian flat bread made with wheat flour. Easy chapati recipe that anyone can make at home that yields soft and puffy chapati.

Chapati (Indian Flat Bread)

East African Chapati- Easy to make chapati that are  Flaky , layered and Delicious. Made with a few simple ingredients

East African Chapati

all purpose flour

sugar

ghee ((Clarified butter)

In a large bowl add flour and make a well then add sugar , salt

, followed by water , ghee or oil

Knead to form a soft and sticky dough.

Place dough on a heavily floured board and knead for about 8-14 minutes. Continue to flour dough as needed to facilitate kneading . Be careful not to over do it. Dough should be soft , elastic and smooth.

Divide dough into 6 or 8 pieces according to preference and let it rest .The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender chapati.

Using a rolling pin roll out dough into a circle. They do not have to be perfect circles.

At this stage you may proceed to cooking . However, if you want chapatis with layers you have to do the next steps.

Lightly oil chapati dough with ghee. Be gentle with the oil.

Then place dough on a heavily floured plate , press the dough down.

Turn dough over and press down – lightly shake off excess flour.

Shape dough like you would shape a paper fan- Starting at one end, all the way to the opposite end.

Then coil l it up- like in the picture.

When all the dough has been coiled up , cover the dough with a damp cloth and let them rest for 20 minutes.

Glently flatten out coiled dough and roll out . Begin rolling out the dough from the center working outwards.

Rotate the dough out each time you roll it . This helps to make a perfect circle. Make sure they are not roll out to thin . Chapatis are not meant to be thin- 1/4 inch dough thickness is good.

Oil pan. Then place dough on the pan. I used crepe pan to make this chapati- a skillet will work as well.

Heavily oil the other side of the dough making sure you oil the edges too.

Cook for about 2-3 minutes rotating as need until golden brown.

Serve warm.

A delicious and healthy vegetarian low-fat alternative to a curry, which can be deceivingly high in fat

Spicy vegetable chapati wraps

sweet potato

can peeled plum tomatoes

chickpeas

½ tsp dried chilli flakes

tbsp mild curry paste

baby spinach leaves

coriander

plain chapatis (Indian flatbreads)

tbsp fat-free Greek or natural yogurt

Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender. Meanwhile, put the tomatoes, chickpeas, chilli flakes and curry paste in another pan and simmer gently for about 5 minutes.

Preheat the grill. Drain the sweet potatoes and add to the tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm.

Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. Spoon on the filling, top with yogurt and fold in half to serve.

East African Chapati&nbsp;is a beautiful unleavened flat Bread eaten in East Africa in Countries like Burundi Uganda, Mozambique, Kenya,… What I like about this Bread is how soft it is and it goes along with a lot of meals

East African Chapati Recipe - How to make Chapati

all-purpose flour (plus a little more flour

Salt

Tablespoons oil

Water

In a large bowl, combine flour, salt, and oil in a bowl and mix thoroughly. Add the water a little at a time to form a soft and sticky dough.

Turn to a floured surface; knead for about 10 to 15 minutes until it becomes smooth and elastic.&nbsp;Place in a bowl. Cover and let it rest in a warm place for about 20 to 30 minutes.

Turn onto a lightly floured surface; divide the dough into 8 equal parts and roll each piece into a circle. You can roll out the dough into a circle cook the Chapatis at this point. However, if you want a flaky and well-layered chapati, move on with the rest of the steps below.

Lightly brush the rolled out chapati with some Oil and roll it as you would roll up a mat. At this point, it should be like a rope then roll the ”rope-like” to form a coil then pull the tip towards the center of the coil and tuck in using your index finger then cover it up with a damp towel and leave it to rest for about 10 to 15 minutes. (Please refer to image above)

Flour your work surface again and start rolling out each of the coiled dough to about 1/8th thickness (the dough will eventually shrink up to about 1-2/4 inch thickness).

Preheat a non-stick pan or a heavy bottom skillet. Place the chapati on inside the pan and leave it to cook for a few seconds before disturbing it. 

Brush the surface of the chapati with a very thin layer of oil. Once you begin to see bubbles rise on top of the chapati, flip it over to the other side and brush it also with a thin layer of Oil.

Continue to flip over about one or two more times until you achieve your desired brownness. Serve hot or warm and enjoy with your favorite dish.

https://www.youtube.com/watch?v=SZgEhh5ezRU

http://www.afropotluck.com/east-african-chapati-how-to-make-chapati/

This is a beautiful unleavened flat Bread eaten in East Africa in Countries like Burundi Uganda,Mozambique, Kenya,...

This can be served with Curry stew but you can definitely serve this with your choice of sauce. 

This bread is a popular street food in Uganda and it is called Rolex (rolled Eggs) because a specially fried egg is being Rolled together with the Chapati .

Ingredients
3 Cups all purpose flour(plus a little more flour for kneading)
1 Teaspoon of Salt
3 Tablespoons of oil
11/4 Cups of Water
Some physical strength(LOL)

You can use the mixer if you have one. It makes the whole process easier.

For more details visit my website http://www.cheflolaskitchen.com

You can also find me here;
Facebook https://www.facebook.com/ChefLolasKit...
Instagram https://www.instagram.com/cheflolaski...

ENJOY!

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Latest Video: "Super Crispy Baked Potato Wedges" 
https://www.youtube.com/watch?v=YaVCk-U-Vic
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East African Chapati Recipe - Chef Lola's Kitchen

Roti or Phulka or Chapati is an everyday staple Indian flatbread that is made in nearly every part of India. This roti or chapati recipe of an unleavened flatbread is made with basic ingredients – whole wheat flour, ghee, salt and water.

Roti Recipe | Chapati Recipe | Phulka Recipe

water (or add more if needed)

salt (- optional)

Take whole wheat flour (atta) in a bowl. Sift the flour with salt if you have flour which has a lot of bran. Add a bit of water, oil or ghee and start mixing.

Adding water to the dough in parts, begin to knead the dough.

Continue to knead the dough. Keep on adding water as required.

Knead the dough till it becomes pliable, smooth and soft. The final dough consistency should not be very sticky or loose or hard.

Now make small to medium balls of the dough. Roll the balls in the palms of your hands to smoothen it.

Flatten the ball. Sprinkle some whole wheat flour to the dough ball. Alternatively, you can also dust the rolling board with flour.

Kneading Roti Dough

Turn on the gas stove and put the tawa to make it hot.

While tawa is getting hot, start rolling the dough ball into a flat round circle.

Once the tawa is sufficiently hot then put the roti on a hot tawa/griddle.

First cook one side. It should be less than half cooked or about one-fourth cooked.

Turn and cook the other side. This should be a little bit more cooked than the first side. Brown spots should be visible.

Now hold the roti with a tong and keep the first side which was cooked, directly on fire. The roti will start to puff.

Turn and keep the other side on fire. The roti will puff more. Avoid burning the rotis and also don’t overdo it as roti will not be soft and will become crisp and hard like papadums.

Remove and apply ghee or oil on the phulka. Applying ghee or oil keep them soft for a long time. Phulka made with this method is ideally served hot.

If you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti basket. You can also wrap them up in a kitchen towel or napkin.

Making Phulka

Place the rolled roti dough on a hot tawa or skillet. Keep the heat to medium-high or high. Within some seconds you will see air pockets forming on the raw chapati dough

Roast for about 30 seconds or so and you will see the air-pockets increase on the surface.

Keep in mind that the timing will change or vary with the kind of skillet you are using, the chapati thickness and the intensity of the flame.

Flip with spatula or tongs and roast the second side for about a minute.

Flip again and you will see the second side cooked more than the first side with visible brown spots.

With a clean folded cotton kitchen napkin or a spatula, begin to press the partially cooked roti on all sides and center. Pressing it evenly all over helps to puff up the roti.

Keep on pressing all over, especially the flat portions, so that the entire roti gets puffed up well.

If you prefer you can flip again and cook the second side too for some seconds if its looks under cooked.

Transfer the soft and puffed roti in a roti-basket and spread some oil or ghee on top.

Making Roti on Tawa

Keep the rolled roti dough on a hot tawa or skillet. Cook on medium-high to high heat for about 30 seconds or so until you see some air pockets all over.

Flip the chapati and spread some oil all over while the second side is getting roasted. Cook the second side for about 45 seconds to 1 minute.

Flip again with a spatula. You will see that the second side is well roasted with some blisters and brown spots.

Spread some oil on this cooked side. Roast the first side again for about 20 to 30 seconds.

Remove and transfer to a chapati container or box. Keep covered. Make chapati with the rest of the dough in this manner.

Making Chapati

Serve roti or phulka or chapati with any Indian meal. Accompany it with vegetable or paneer curries, stir-fried or sautéed vegetables (sabji) or lentils (dals).

Store any leftover dough in an air-tight container for just about 1 to 2 days. If the dough has darkened or has a weird smell, then throw it away.

Serving and Storing Suggestions

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