This Indian staple is perfect with all curry dishes and can be made with just 2 ingredients – flour and water. The trick to making soft, fluffy rotis is to kneed your dough well, and then turn frequently on the griddle. If you’re not vegan, try brushing a little ghee on your cooked rotis for a rich flavour.
1 cup chapati flour 1 cup water (ideally luke warm) Ghee or butter (optional) - to brush on after cooking
1. Mix the flour and enough water and knead to make a smooth and even dough, not sticky.
2. Divide the dough into four balls.
3. Roll one ball on a floured surface until it is a disc about 5 inches across and 1/16 of an inch thick (about 12 cms diameter and 1-15 mm thick)
4. Heat a griddle or frying pan on medium high heat. Put the chapatti on the hot griddle and dry roast it, dabbing it quickly and firmly all over with a damp cloth.
5. Push each part of the chapatti onto the hot griddle with the cloth and release quickly, moving the chapatti slightly on the pan each time so it doesn't stick. This cooks the chapatti through more quickly, which makes it bubble up, and is the key to making soft, velvety chapattis.
6. When one side is light brown, turn it over the cook the other. (Repeat until cooked)
7. Put the cooked chapatti on a clean cloth and brush it with fresh ghee - cover with the cloth and keep it warm.
8. Repeat with the remaining dough balls.
Serve immediately while still warm with any curry of your choice.
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