Chapati - Indian Flat bread
Chapathi or Chapatti
Indian whole wheat flour Bread
is a common Indian bread made everyday in most Indian houses. It is
spelt and pronounced as chapatti, chapathi. Roti is a general name for
any Indian bread in general.
Chapathi is made of whole wheat flour, which makes it healthier as whole wheat flour
is rich in fiber content. A little Soyabean flour is also added
to make it more nutritious.
Chapati-Indian Flat Bread
The shape of a chapathi is generally round(it is mostly round). In the North Karnataka it
is also made in a triangle shape. It is of course tasty whatever the shape.
It is best eaten hot but is good after a few hours too. It is a good item to take as lunch to school or office.
It is eaten generally at breakfast, lunch or dinner. That is, it is a part of a main meal.
It is served with vegetable fries,
curries, dals or chutneys.
It goes very well with a
potato subji or
The kitchen tools needed for making chappati.
Board and Rolling pin - Chakla - Belan - Polpat - latne
frying pan or tava
You will need a rolling pin (belan - Latne - Lattanage) and a board (chakla - Polpat - Chapathi mane) for rolling chappatis.You may use your kitchen counter instead of a board but you are going to need a rolling pin.
The iron girdle - skillet - tava is used for cooking chapathies.
You may use non stick flat tawa or fry pan if you wish.
But generally, chapathies, do not stick to the girdle when the dough is made properly and is of right consistency.
A chapathi should be soft. By following the steps given below properly you will get a soft chapati.You can see the step by step images for cooking the chapaties.
to make chapati - Healthy Whole wheat flour Indian flat bread
Main ingredients for chapaties
Ingredients for chapathi:
- Whole wheat flour - 2 cups
- Salt - 1/4 tea spoon
- Water - to make a dough
- Vegetable Oil - 2 teaspoons + some more to apply while folding.
- Mix whole wheat flour and salt and two spoons oil.
- Add water little by little and form into dough.
- Knead and keep aside for 30 minutes.
Method for Rolling Chapathi
Knead the chapatti dough till it is smooth.
- Divide the dough in
lime sized balls.
- Sprinkle a little dry flour on the board. Dip a dough
ball in dry flour. Place it on the board and roll into a small round.
- Spread a few drops of oil on this round. Fold in half and apply a
little oil and again fold in half ( it will be a triangle now) .
into a round or a triangle, not too thin.
- Heat a girdle well and keep the heat on medium.
- Place the rolled round on the hot girdle. Wait for 5 seconds.
- Turn on to the other side and cook for 10 seconds. You can see the chapati puffing up.
- Turn again. It will puff up. It is important to turn the chapathi at the right time. Chapati may burn if you do not turn it.
- Both sides should have brown spots.That means the chapati is cooked properly as you can see in the image.
Remove from fire.
- Apply a little ghee or oil on the chapathi as soon as you take it off fire.
- Make other dough balls into chapattis in the same way and serve hot.
- Stack the chapaties one over the other in a box so they remain soft.
- Serve hot or keep them covered so that they remain soft in case you are not planning to serve immediately.
- Resting the dough after mixing is important. That makes the chapathis softer.
- Some people add oil while cooking the chapathi on the girdle. So the chapati gets cooked with a little oil.
prefer to apply a little ghee after taking the chapathi off the tava.
- Once the tava is heated, you may keep the heat medium. High flame
may burn the chapatti, very low flame will take longer to cook the
chapathi and it will be harder.
Serve with any of the following:
Enjoy chapati with any of your favorite curries.