Namaskar. Welcome to nishamadhulika.com
Today we are preparing chapattis.
These are also called Phulkas or rotis
and are usually made at our homes.
It is very easy to prepare these.
To make soft chapattis, consider a few things
so now let’s start making chapattis.
To make chapattis take first of all prepare dough.
Take 2 cup of wheat flour, ½ teaspoon salt in a bowl.
It is not necessary to add salt to the rotis
but slightly salty rotis taste good.
Everyone has different taste,
so if you don’t want to add salt you can skip it.
add 1/2 tsp salt
Now add 1 teaspoon of oil.
It is not even necessary to add oil,
but if you want to make soft chapattis
you can add a bit of oil to make them soft.
Mix it all well.
Add little portions of water to prepare soft dough.
To prepare soft chapattis the dough should be soft and smooth.
Don’t add much water to the flour all at once.
To prepare dough,
use half the quantity of water than the dough.
Take 1 cup of water for 2 cups of wheat flour
but the quantity of water used differs
as according to the type of wheat flour used.
Firstly bind the wheat flour well
and gradually press and smoothen it.
Turn the dough and knead it well with your fist.
Knead the dough like this for 3 to 4 minutes until it smoothens.
If the dough is still stiff, add water accordingly.
The dough is ready, cover and keep it aside for 20 minutes to set.
Let us now start making the chapattis.
To knead this much of dough 1 cup of water is used
out of which only 1 spoon of water is left.
20 minutes are over, the dough is now set.
Spread a bit of oil on the hand
and smoothen the dough to make it soft.
Let's prepare chapatis now.
To make chapattis, take small lumps from the dough
You can make chapattis small or big as desired.
Make a round ball like this and press it to make a dough ball.
Now dust the dough ball with dry wheat flour
Roll out the chapatti thinly with 6 to 7 inch diameter.
As the chapatti sticks to the rolling board,
dust the chapatti with wheat flour again and roll out thin chapattis.
Roll out the chapatti from the sides and not from the centre
because if rolled from the centre the chapatti flattens at the centre.
and remains thick on the sides.
Chapattis should be rolled out equally on all sides.
The chapatti is rolled out and ready now.
Meanwhile place the tawa on the flame to heat.
Put the chapati to roast on tawa.
Gently lift the roti and place on the tawa.
Let the chapatti roast a little from beneath.
Till this chapati is roasted.
Meanwhile let us prepare another dough ball for making chapatti.
Keep constant check on the chapatti place on the tawa.
Chapatti is roasted from beneath
as it has turned little dark on the surface.
Now flip the side,
and let it roast until it gets little brown spots beneath.
When you can little brown spots on this side,
roast the chapatti directly on the flame.
Flip the chapatti and very carefully roast it making sure it doesn’t burn.
Immediately take off the chapatti from flame when it gets brown spots.
Chapati is roasted and ready.
There are brown spots on both sides.
Take off the chapatti from flame and place on the bowl kept above the plate.
If you place it directly on the plate it will turn soggy from beneath.
Likewise prepare rest of the chapattis as well.
To apply some ghee, take two chapattis like this
pour some ghee over it and rub the chapattis to each other like this.
Place them back on the bowl.
You can now keep the chapattis over the plate as they have cooled down.
If you find applying ghee on two chapattis is little inconvenient
then you can apply ghee on the roti like this.
We are roasting the roti on flame
but you can also roast them on tawa.
For this, roast the roti on both the sides then flip the side
and press down with a ladle until it puffs up and brown spots appear.
So, we are done with roasting the chapatti on tawa.
12 chapatis can be prepared with this much amount of flour.
apply some ghee.
We are done with roasting the chapattis and still left with some dough.
You can store this dough in a container.
Roll it out like this and apply some ghee or oil over it.
This helps dough from turning black
and keeps the dough soft as well for the second day.
Do not store the dough for more than 24 hours.
Store the chapattis immidiately in the casserole.
We have spread a foil sheet inside the casserole.
You can also use thick cotton napkins to place inside the casserole.
Place the chapattis inside the casserole and cover.
You can also store the chapattis directly inside the casserole.
but keep it open until the chapattis cool down.
If you close the casserole immediately
after placing the piping hot chapattis
then the steam from the chapattis will gather inside the casserole making them soggy.
Let it cool a little.
Piping hot chapattis can be stored inside the casserole
but in summers, let them cool down a little.
You will get soft and nice chapattis.
Try making this recipe at your home
and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
Do subscribe to my YouTube channel as well.