Chapatti Roti with Atta Flour Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups atta flour (this is a whole wheat flour)
1/2 teaspoon salt (optional)
Water (as needed, about 3/4 cup)
Extra flour for rolling
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Directions: |
Directions:Mix the Dough: In a large bowl, combine the atta flour and salt (if using).
Gradually add water, mixing with your hands or a spoon until the dough starts to come together.
Knead the Dough by hand for 10 - 15 minutes (or you can use a stand mixer or food processor to knead faster)
Transfer the dough to a clean surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 20-30 minutes.
After resting, divide the dough into small balls (about the size of a golf ball).
Roll the Chapattis:
- Take one dough ball and flatten it slightly. Dust it with a little extra flour to prevent sticking.
- Using a rolling pin, roll it out into a thin circle (about 6-8 inches in diameter). Try to keep it even in thickness.
Cook the Chapatti:
- Heat a tava (flat skillet) or non-stick pan over medium-high heat.
- Once hot, place the rolled chapatti on the tava. Cook for about 30 seconds until you see bubbles forming.
- Flip it over and cook for another 30 seconds. Press gently with a spatula to help it puff up.
- Flip again and cook for a few seconds until both sides have brown spots.
- Remove the chapatti from the pan and keep it warm in a container lined with a clean cloth.
- Brush the chapati with either ghee or olive oil after cooking to keep it soft.
Repeat the process with the remaining dough balls.
Serve warm with your favorite curry or side dish.
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Personal
Notes: |
Personal
Notes: For Gluten Free Chapatti, you can substitute Atta flour for gluten free flour like Millet Flour, Sorghum Flour or rice flour
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