Chapatis
AuthorPriyanka SivaramakrishnanDifficultyBeginnerFlat dough bread with whole wheat atta.
Mix all the ingredients until it comes together. Put it all on a floured surface and knead until it is soft and springs back.
Roll it into a dough, cover with a damp cloth or cling wrap, and allow it to rest for about 20 minutes.
Divide the dough into 8 equal parts and roll into a circle, about the size of your palm.
Keep a pan on low-medium heat and roast the chapati on both sides for a minute. With the help of tongs, carefully move the chapati over to open flame and allow it to poof up. Careful not to let it sit too much on the flame, it will harden and burn.
Spread 1/8th tsp of ghee to keep it soft. Serve hot!
Ingredients
Directions
Mix all the ingredients until it comes together. Put it all on a floured surface and knead until it is soft and springs back.
Roll it into a dough, cover with a damp cloth or cling wrap, and allow it to rest for about 20 minutes.
Divide the dough into 8 equal parts and roll into a circle, about the size of your palm.
Keep a pan on low-medium heat and roast the chapati on both sides for a minute. With the help of tongs, carefully move the chapati over to open flame and allow it to poof up. Careful not to let it sit too much on the flame, it will harden and burn.
Spread 1/8th tsp of ghee to keep it soft. Serve hot!
Notes