Many people may not know that chapatis are low in calories as it is made with whole grain wheat flour also known as ' Atta' flour if you are ever go to an Indian grocery store.They are not your regular processed wheat flour.Atta flour actually has a rough texture unlike your regular flour which has a very smooth, powdery texture.They are not only a great bread to have with your curries,they are also very simple to make once you get the hang of it.Just like any other cooking,you'll need to keep trying till you get the techniques of making it down.
So here is the recipe and do let me know how it goes if you try it.
Chapati
You'll need:
2 cups
Whole grain wheat flour
1 cups
Warm milk (or in room temperature)
Salt to taste(optional)-add it to the milk,if used, to make the mixing easier.
2 tbsp
cooking oil or smart balance buttery spread
1 clean kitchen towel or a piece of cloth big enough to wrap your chapatis in.
Rolling pin
Method:
In a medium bowl mix the flour with the warm milk using your clean hand.Add the milk in small amounts so you can get the right consistency for the dough.You want to make sure you get a soft dough but avoid making it too moist as this will give you a very sticky dough.If you do get too sticky a dough,add a little bit of flour to get a kneadable dough.Once its all mixed up,make a little well in the dough and add the cooking oil or butter to it.Continue kneading.
The key to a soft chapati is in the kneading.I find that the more you knead,the smoother your dough becomes which results in soft chapatis.So go ahead and use this as a great stress release method.:)
Knead for about 10-15 minutes the least and then wrap the dough in your kitchen towel or cloth and let it rest for about another 15 minutes.Once the dough is ready,divide it into equal portions and roll them roughly into the size of a golf ball.Make sure you roll them until you get a smooth,rounded ball to avoid cracking when you roll with your rolling pin.
Once you are ready to roll them out into your chapatis,lightly spread some flour around your work surface and some on your rolling pin.Also,coat some flour on your ball of dough before rolling out to avoid sticking. Flatten the ball of dough on your work surface and begin rolling with the pin applying gentle pressure.You don't want to press down too much as this will make the dough stick.Constantly pick up your flattening dough and flip them as you add more flour as needed.Once you have a flat,round chapati the size of your liking,you are ready to cook them. Don't worry about making a perfectly round chapati.I don't always get a round one either.
Heat a flat bottomed pan on medium heat.I use a medium sized omelet pan.Add your chapati to the pan.You will start noticing little air bubbles surfacing on your chapati.I use a ghee(Indian clarified butter) coated paper towel or small piece of cloth to gently push down on the parts that look uncooked to help with the process.Make sure you don't burn the bottom.Little dark brown spots are ok.Once,the one side is cooked,flip over and do the other side.When it is done,wrap the cooked chapatis in the kitchen towel to maintain heat and softness till you are done with the rest.
There you have it.It looks like a lot but I was just elaborating at length to make sure I explain the process clearly as making chapatis can sometimes be tricky.Also,I used milk because it makes softer chapati than adding just water,which you could do,if you're lactose intolerant.So,give it a try and I hope you have a good experience with it.Don't hesitate to ask me any questions.I'm always here to help you get the best out of these recipes.Chapatis are best served with any Indian meat dishes or vegetarian dishes especially potatoes or dhal.Have fun!
With love for food and you,
Renu
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