How To make Chapatis
2 cups Atta flour (or whole wheat -- sifted)
1 teaspoon salt
Approximately 1 cup warm water
You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel. In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads. Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counter space for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook). Heat a cast iron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn. When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others.
How To make Chapatis's Videos
You have Flour, Butter and Milk, Make this Super Soft and Rich Layered Chapati | Soft Paratha | Roti
If you have flour , butter and milk together with some salt and sugar, you make this super soft and rich layered chapati, perfect for holidays or just any day of the week.
INGREDIENTS
5 Cups All purpose flour ( about 750g )
5 Tbs Salted butter ( 56g )
1 Tsp Kosher salt
1/2 Tsp Sugar
2 Cups Luke warm milk, add extra milk or water as needed
Let's Watch My Mom Make Roti
Who here can make perfect roti circles?! #shorts
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5 Minutes Ready! Quick and Easy flatbread made with Batter! No Kneading! No Oven
5 Minutes Ready! Quick and Easy flatbread made with Batter! No Kneading! No Oven
* Ingredients
300g (2 cups) All purpose flour
5g (1 tsp) Salt
5g (1 tsp) Suagr
480ml (2 cups) Water
15g (1 tbsp) Cooking oil
* Important tips
1. Total of 2 cups of water, both warm and cold water, need to be added in 2-3 times, so that the batter can be mixed very quickly.
2. Make sure to keep pressing the edges of the flatbread with a spatula, so it can puff up.
3. Heat on medium-low heat, close to medium heat, if you want to make big bubbles later turn the heat to medium heat
4. Cover with a sheet when done, and when all done the inside of the flatbread is also very soft
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SOFT Roti/Chapati FOR BEGINNERS | DETAILED GUIDE On How To Make Indian Flatbread
How to make Soft Puffy Roti/Chapati/Phulka (Indian Flatbread) For Beginners
In this video I showed all the tips and tricks possible to make soft roti/chapati. A recipe can only give you ideas but it is experience and practice that will make you better when it comes to making rotis. So please do not be disappointed by just a few tries as you've got to give that time and patience to make chapatis.
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Ingredients for making roti/chapati -
* 1 & 1/2 cups (standard measuring cup) whole wheat flour (chapati flour or atta)
* Little less than a cup of hot boiling water. Use the same cup to measure water in which you measured your flour. Please do not stick to this proportion of water strictly. Depending on the quality of the flour used you may need more or less water. Keep a bowl of warm water by the side while kneading. Dip your knuckle in the water and then press out the dough as shown in the video.
* 1/4 th teaspoon salt (optional)
* 1 teaspoon oil (optional but it helps to keep the rotis soft)
* I like brushing my rotis with little extra virging olive oil as soon as they are taken out of the tawa. You can apply ghee or butter or skip this step entirely but the oil keeps the rotis soft even if you want to store them for 2 days.
Store the leftovers in an airtight container in the refrigerator. Right before eating you can warm them up in a pan over low heat. You can even brush them with little water and microwave for 20 to 30 seconds.
Serve rotis with any curry of your choice or lentils.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Learn how to make the softest chappati/phulkas from the best today! ❤️ Knead to Know Ep 1 #shorts
How to make Chapati ( A Ugandan street food )
What is Ugandan cuisine without chapati? With these basic ingredients, you can enjoy chapati for breakfast, as a snack or food with soup.
Try it!
INGREDIENTS
500gms flour (and extra for rolling)
1 onion
1 tb salt
1200ml warm water
1/4 cup cooking oil (and extra for frying)
INSTRUCTIONS
Chop the onion.
Dissolve salt in the warm water.
Pour the flour into a large bowl and to this add the onions and 1/4 cup of oil.
Add the salted warm water to the flour mixture at a time and start kneading. The dough is ready when it does not stick to your hands and bowl.
Make round balls from the dough, and roll them out.
Fry with oil on low to medium heat.
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