@varshas_kitchen: Chapati/ Rotli 250g Wholemeal chapatti flour Or 125g wholemeal bread flour & 125g white bread flour 150ml warm water 1 tablespoons olive oil A little extra flour for rolling Equipment Bowl / rolling pin, floured board, frying pan or pancake pan To Make: 1. Combine the flours and olive oil in a large bowl. Gradually add the previously boiled water bit by bit to create a soft dough that is elastic but not sticky. (if it gets sticky add a little flour.)

2. Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Let the dough rest for a 10 mins or more. 
 Divide into 8 pieces, or less if you want bigger chappati.
 3. Heat a frying pan over medium heat until hot. 4. Take a piece dough, roll it into a ball between your palms, coat it with flour, then flatten it into a disc and gently roll it out. Coat in more flour if the dough sticks to your surface. 
4. Check the pan is hot, put the chapati on it. Wait for the edges to slightly cook (the chappati will start to bubble slighly. (takes about 30 to 40 secs). Then turn over, let chappati cook a little longer on this side. Turn again and using a spatula press down gently and gradually help the bubbles to rise. (check all the dough is cooked, uncooked dough will look dark & doughy). 5. Put on a plate and keep warm while you cook the rest of the chapatis. (wrap in foil to keep chappati warm). Eat plain or we like to spread our chappati with a little butter or olive oil. 6. Cooked chappati taste great the next day, either enjoy at room temp or pop back on to a dry fry pan and heat. Cooked chapatti’s also great to freeze. #cookingfromscratch #indiancooking #simplerecipe #indiancookingathome

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Monday 21 October 2024 11:07:33 GMT