Рецепт Indian Roti – Chapati
Indian roti is really easy to make, but there are few things to care for while making them.
1- Use the proper flour. You can’t use cake flour to make Indian roti , nor mix it with whole wheat flour.
2- Knead the dough for at least 7 minutes.
3- The dough shouldn’t be hard or sticky.
4- The dough should rest for at least 20 minutes while covered.
5- The pan should be hot when placing the roti, later reduce the heat. Your roti will not be soft if you placed it on a cold or warm pan even if it puffed.
6- When the roti is done, apply oil (if you wish), stack the rotis, and cover immediately. Exposing the roti to air makes it dry.
7- Store in air tight container.
8- When heating in microwave, 10 – 15 seconds should be enough.
9- I’m sorry to say this, but nothing beats a fresh chapati (roti). So if possible try to eat it the same day.
Indian Roti – Chapati
Makes 8 rotis. 130 calories per roti.
- 2 cups wheat flour – Atta
- 1/4 cup wheat flour for dusting
- 3/4 cup warm water
- 1/2 teaspoon oil
- 1/2 teaspoon salt
- 1 1/2 teaspoon melted butter or oil to brush roti later
- In a large bowl, add flour and salt. Mix well.
- Add water gradually and knead until you get a soft dough. The dough shouldn’t be sticky.
- Rub the dough with 1/2 teaspoon oil and cover. Let dough rest for half an hour.
- Knead the dough for few seconds, divide dough into 8 balls.
- Dip ball in flour. Using a rolling pin, roll the chapati to 6″, the chapati must not be too thin or it will not puff.
- Heat the pan and place the rolled out chapati on it.
- When you begin to see raised bumps on the surface, flip the chapati.
- When the bottom side gets light brown patches, flip the chapati again.
- Gently press the chapati around the edges, using a spatula or a cloth. This will help the chapati to puff.
- When the chapati puffs, this means it’s done. The steam will quickly come out of the chapati.
- Apply butter only to one side of the chapati,
- Stack the chapatis over each other, this will keep it soft. Cover with clothes.
- Serve immediately.
Note: Since this recipe is for whole wheat chapati, you have to keep in mind that:
1: The chapati will absorb all the oil quickly.
2: The chapati will be hard and chewy if not eaten within few hours from making it.
3: If you want the chapati to stay soft longer, replace 1/2 cup of whole wheat flour with all purpose flour.