- 1). Pour 2 cups of flour into a bowl and add a pinch of salt. Pour in just enough water or milk to start to form the dough.
- 2). Mix the dough mixture using your hands. If the dough is crumbly or feels too dry add a bit more liquid. Add the liquid very gradually and mix the dough well after each time you add liquid. Then add a drop of ghee or oil. Knead the dough until it feels not too sticky. If the dough feels sticky, add more flour.
- 3). Pour the dough onto the table. Knead the dough by pushing it with the palms of the hands and then pulling it back again towards you. Do this for 15 minutes.
- 4). Roll the kneaded dough into a ball and place in a clean bowl. Cover the dough with a clean towel or plastic wrap. Allow to rest for 15 to 20 minutes.
- 5). Cut the rested dough into 8 small balls. Dust the table with a light coat of flour and roll each ball into a thin circle. If the dough starts to stick to the table or rolling pin, dust the table with a bit more flour.
- 6). Heat the tawa or frying pan over medium heat until it is hot enough to make a drop of water evaporate. Add a small amount of oil or ghee into the pan.
- 7). Place one circle of chapatti into the oil and watch carefully until it begins to bubble. Lift the chapatti gently with the spatula and see if the bottom is browning. If it is, flip it to the other side. Cook the bread for another 30 seconds.
- 8). Remove from the chapatti from the frying pan and put it in a plate. Spread the hot bread with ghee and serve immediately.
previous post
next post