Chappati

Pakistani Breads are simple and easy to make. Most Pakistani women make fresh breads everyday.  Chapattis are round, thin and very delicious. Make sure you do not get the stone ground flour. The flour for the chappati should be soft and light. 


Ingredients


    Whole wheat flour 4 1/2 cups
    Salt 1/4 th teaspoon
    Oil 2 tablespoons
    All purpose flour for rolling


Method


Add the salt to the wheat flour. Make a well in the middle of the flour and pour water (approximately 1 1/2 cups ) and start mixing it gradually. When fully mixed , knead to make a soft dough. Add the oil and knead it in. Cover with a moist cloth and keep aside for 15 to 20 minutes. 


Divide it into equal size balls, about 1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 inches in diameter. 


Quick Tip : Instead of using the wheat flour for rolling, use the all purpose flour for easier rolling. 


Cook on a medium heated "tava" or griddle. While on the "tava," press the edges of the chappati with a paper towel . You will find that small bubbles start forming on the chappati that means it is getting cooked.


Turn over and cook the other side. The chappati may puff up.  Flip over cook the first side again. 


Remove the chappati from the "tava" and put "ghee "on it fold it into a triangle. Serve hot or keep it in a covered container.