I have my own definition for chapathi. For me, chapathis are made using the folding technique where as just rolled out discs are rotis. I might be right or wrong. At the end of the day all that matters is the taste :). Below I am posting my version of "chapathi".

Try to use fresh flour as the more the flour sits in you kitchen the more it looses its gluten and sticky tendency and you will end up with dry chapatis.


2 cups whole wheat flour(Godhuma pindi) + flour for dusting
3 to 4 tbsp warm milk
1 tsp oil + more for cooking the chapathi
Salt per taste
Warm water enough to mix the dough(1/4 to 1/2 cup)


In a bowl take the wheat flour and salt. Add milk and mix to incorportate milk into the flour. Add in 1tsp oil and mix again. Now add in water little by little to make a moist dough. Knead the dough well until the dough is pliable and soft, approximately about 5 to 7 minutes. Cover with damp cloth and set aside for 15 to 30 minutes.
Take the dough knead again for a minute and make into 4 equal sized balls. Dust the working area with flour. Take each ball and roll into a disc.
Then apply ghee around the edges and fold the disc half way.
 Again apply ghee around the edges, fold half way and by now you will see the rolled dough in the shape of a triangle.
Dust with flour and roll the triangle shaped dough to make the chapathi (till 1/8th inch thick.)
 Heat a tawa or griddle. Drizzle little oil and place the chapathi on the tawa. The chapathi will puff  up a little bit and bubbles appear. Flip the chapati and let it cook for 1 to 2 minutes. By now you will see light brown spots forming on both sides of the chapathi which indicates the chapathi is cooked all the way through.
Any spicy gravy curry will go with chapathi. I made chole masala to go with chapathi.


If you make the chapthi too thin you will end up with dry chapati which will be like card board. If you make the chapathi too thick, you will end up with uncooked and soggy chapathi.

Do not stack the chapathis as they will have the tendency to stick.


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