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Chapati (roti, safati, shabaati, phulka, roshi)
a common staple in India

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Chapati (roti, safati, shabaati, phulka, roshi)

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Ingredients

Adjust Servings:
500g Flour (Wholewheat/Atta)
1 tsp Salt
1 tbsp Oil (Vegetable)
400ml Water

Nutritional information

10
Serving

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Features:
  • Heat 0/5
Cuisine:

Chapatis go well with curries, chutneys or dal

  • 17 minutes
  • Serves 10
  • Easy

Ingredients

Directions

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One of many types of flat bread very popular in India and made of 4 really simple ingredients: wheat flour, salt, oil and water

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Steps

1
Done

Put the flour in a bowl, add the salt and oil then combine gently by hand.

Add the water a bit at a time and mix into the flour by simply moving your fingers gently through and around the bowl.

Once mixed cover with a damp cloth and rest for 5 minutes

2
Done

Uncover the dough and kneed gently for 5 minutes.

It isn't important how you kneed but the longer you do the softer your chapati will become.

Split into 10 pieces and roll each one into dough balls

3
Done

Start heating your tava or frying pan

Add some flour to your worktop and gently roll the dough into a 6-8 inch circle

Place the chapati dough into the pan or tava and leave untouched for 50 seconds, turn over and cook for another 50 seconds.

When air bubbles start to slightly form you can either remove the chapati from the pan and place directly on the low gas flame, or gently push the bubbles in the pan so they flatten and become bigger resulting in the chapatti rising apart more.

Steam helps the chapati to bloat into the ball shape, if your mixture is too dry it may simply burn rather than puff up.

thecurrykid

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