Ingredients
1.Wheat flour/Chappathi flour - 1 cup
2.Salt -as required
3.Warm water-1 cup
4.Oil - 2 drops
1.Add salt to 1 cup of water and microwave / heat for 2 minutes.
2.Pour water little by little to the wheat flour and mix well.
3.Knead the dough until it is smooth and elastic, about 5 - 10 minutes.
[Tip: If your dough is really hard ,at this stage pour 2 drops of oil to the dough and keep kneading.
Sprinkle little amount of flour and make it to a ball.] optional
4.Cover the dough and let it rest for 10- 30 minutes.Because by then it will be soft, easy to handle and it will cook perfectly and form little bubbles as soon as you put it on the heat.
[Tip 2:If your dough is still dry ,roll the dough in to long ropes,rub with oil and coiled them in to rounds and roll them out.] optional
5.Divide the dough into small balls.
6.Dust a clean surface lightly with flour.
7.Lightly coat one ball in dry flour
8.Put 1 ball of dough on the surface, keep the other balls covered.
9.Flatten the dough using a rolling pin.
10.With each roll,rotate the dough one -quarter and turn to keep it in an even circle
11.Flip the dough over once or twice and dust it with flour to prevent sticking.
12.To get chapati that are soft and flexible it is crucial that the skillet is very hot, so that they are done in under 30 seconds per side.
3.Knead the dough until it is smooth and elastic, about 5 - 10 minutes.
[Tip: If your dough is really hard ,at this stage pour 2 drops of oil to the dough and keep kneading.
Sprinkle little amount of flour and make it to a ball.] optional
[Tip 2:If your dough is still dry ,roll the dough in to long ropes,rub with oil and coiled them in to rounds and roll them out.] optional
5.Divide the dough into small balls.
7.Lightly coat one ball in dry flour
8.Put 1 ball of dough on the surface, keep the other balls covered.
9.Flatten the dough using a rolling pin.
11.Flip the dough over once or twice and dust it with flour to prevent sticking.
12.To get chapati that are soft and flexible it is crucial that the skillet is very hot, so that they are done in under 30 seconds per side.
13.When you see bubbles on one side of chapathi,gently press and rotate it , then turn it and do the same.
14.Keep the chapathi in a container and close with the lid
[Tip 3 :Its better to keep the chapathi covered in a wet cloth or napkin so that the chappathi will be soft and will not be dry.]
How to make Fulka
When the chapati is placed over flame and it puffs up it is known as fulka. To eat it apply butter or ghee.
Cook both sides of the chapati on a hot tawa for 30 seconds and then put directly on the flame (eg: gas stove, electric stove) using a locking tong[see the below image] .Turn quickly and let the other side puff up.
If you are using an electric stove place a wire mesh on the stove [something like the following image] and put the chapati on the wire mesh to puff up.
To keep the chapatis warm and fresh apply some ghee on top of the chapati ,rotate and spread the ghee using another chapati.Keep chapatis one over the other .In this way the ghee will spread on both sides.[optional]
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