MY CHAPATI RECIPE

my chapati recipe

Hey Everyone,

This week, I decided to relive ofΒ my childhood memories when it comes to food and make some chapatis for my family. There are different ways of making them but my method is the way I was taught when I was young. This is my chapati recipe. For the ingredients, you will need;

my chapati recipe

  • 2 Β to 3 cups of all-purpose flour and a bit more for rolling it out
  • Pinch of salt
  • A quarter teaspoon of sugar
  • 2 tablespoons of oil and more for the cooking part (I use vegetable oil but Olive oil is fine too)
  • A cup of warm water

METHOD

  • In a bowl, pour the warm water with the salt and sugar and stir it until they dissolve.
  • Then take your flour and mix it in using a wooden spoon for it to form a dough.
  • Pour it out onto a clean surface and start kneading it for it to be nice and soft, then poke a hole in the middle of the dough and put two tablespoons of warm oil and knead again.
  • Form a ball and wrap it up in foil paper and set it aside for ten to fifteen minutes, I rest it for a while to make softer.
  • After fifteen minutes, unwrap the dough and place it on a floured surface, and roll it out into a big round circle about an inch thick.
  • Once you have your big circle, take some oil and pour on it and rub it around with a spoon or your hands.my chapati recipe
  • With a knife, slit the circle lengthwise to make vertical strips of dough about two inches in width, depending on the size of the chapatis you want to make.my chapati recipe
  • Now take one piece and roll it in your hands like a ribbon while stretching it out as you go, and this way you get to choose what kind of size you will want them to be.
  • Place them on a floured surface and cover them again with some foil paper to rest for another ten to twenty minutes.my chapati recipe
  • Then take a rolling pin and on a floured surface take one of your ribbons and roll them out into circles, not too thin and not too thick, too thin and it will dry out and too thick the dough may end up raw.my chapati recipemy chapati recipe
  • On a heated pan, take your rolled out dough and place it in, now with your vegetable oil and a spoon be ready to check the underside of your chapati.my chapati recipe
  • When it starts having brown spots, turn it and put some oil and spread it on the chapati then turn it again and repeat.
  • After that, you will see that both sides are browning evenly, take it out and set it aside on a plate or a container.
  • Continue with the rest until you are finished.

my chapati recipe

There you have it my chapati recipe, they are best eaten warm or cold, with chicken tikka masala , kachumbari , sauces even tea. Serve and enjoy. Do give them a try and tell what you think.

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4 Comments

  1. I love making old family food traditions! I would have never guessed that you need to roll them up in a pinwheel before rolling them out. I’ll have to try this!

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