Chapati
When i was a kid we used to eat chapati only on Christmas. That made me want it more and more. I remember the days i used to in the kitchen with my mum just to learn how to make chapati and well it payed off. I can now make nice soft chapatis.
Chapati
When i was a kid we used to eat chapati only on Christmas. That made me want it more and more. I remember the days i used to in the kitchen with my mum just to learn how to make chapati and well it payed off. I can now make nice soft chapatis.
Cooking Instructions
- 1
Put flour in a sufuria or a bowl. Add sugar and salt. Add also oil for kneading mix it very well before adding water.
- 2
Add water and start to knead to form a dough (to avoid hard chapatis do not make the dough hard). Water addition should be gradual.
- 3
Leave the chapati to rest for 15 to 20 minutes. Then begin the process of dividing the dough into 10 to 14 equal doughs
- 4
Roll each dough to a circular form. It does not have to be perfect circle. Take oil and apply on top of the chapati dough.
- 5
Start folding from one edge to another. This should be something like a rope. Fold it again from one end to another to form a ball. Do this for all the balls.
- 6
The dough should rest for 10 minutes afterwards put start rolling again the dough to get a circular dough (0.25 cm).
- 7
Heat a heavy skillet, use medium heat to low heat. Put the chapati on the pan heat for one minute. Turn and apply oil on top. Then turn. Cook for 2 minutes each side. Do this for all the chapatis
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