Chapati/Roti/Phulka

Chapati/Roti रोटी is a staple food in most of the regions in India especially in the north and north east other then the south of India. Where rice is the staple food. But Roti/Phulkas are also eaten but more for breakfast. 

Roti is mainly made from whole meal flour or chapati flour but there are many other grains which are also used to make different types of rotis. 

Here is what we will need for 6-8 chapatis. 

Ingredients: 

- 250 gms Chapati flour/wholemeal flour 

- 1/4 tap salt 

- about 200 ml lukewarm water 

- ghee or butter 

Method: 

1. Take the flour in a bowl, add the salt and slowly start adding the water and make a soft and elastic dough. 

2. After the flour has become into a dough, then take the dough out of the bowl, add a few drops of ghee/butter and start to knead it in the kitchen counter until it becomes nice and shiny and it doesn't stick to your hands. I love this step, it's like meditation for me. 

3. Again add a few drops of ghee on the dough and let it sit for about 15-20 mts. 

4. Now make either 6 or 8 portions from the dough. Like a gold ball size. 

5. Keep them convered in the bowl. 

6. Heat a griddle or a crepe pan.

7. Take one ball of dough out, dust it with some dry flour, shake the extra bit and with the help of a rolling pin start to roll out a flat chapati. 

8. When it's done, take it in your hand, again dust out the flour and put it on the pan to cook. 

9. When you start to see little

Bubbles on the chapati, turn it the other side and let it cook for another minute or so. You can also press it with a kitchen towel or a non stick flat spatula so that it blows like a ball. 

10. When you see it's nicely cooked and roasted, take it out on a plate and smear it with ghee or butter. 

11. Keep it warm and serve with any daal/lentils or a vegetable dish. 

Tip: Chapati is an awesome bread to eat, also quite simple to make but yet a bit tricky. It only needs some practice. If you are a beginner I would suggest that you make very small ones like the size of a pita bread and slowly when you have mastered it you can make a bit bigger ones. The water quantity you wil need will entirely depend on the kind of flour you have used. The softer the dough the softer the chapatis are. But in the beginning keep the dough a bit tight as the soft one is a difficult to handle. Thanks and have fun, do post your pictures.