Chapati (Roti)

Chapati is the daily bread of North India. The secret of soft chapatis: a soft dough, resting time, and puffing them over the flame or pressing them in the pan.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 25 min
• Cook 20 min
• Vegan

Ingredients

• 300 g chapati flour (atta)
• ½ tsp salt
• About 200 ml warm water
• 1 tsp oil
• Ghee to brush (optional)

Method

1. Mix flour and salt, add water slowly and knead 5 minutes to a soft, smooth dough. Rub with oil, cover and rest 20 minutes.
2. Divide into 10 balls. Roll each into a thin 15 cm circle, dusting with flour.
3. Cook on a hot dry tawa until small bubbles appear (30 seconds). Turn and cook another 30 seconds.
4. Turn again and press the edges with a cloth – the chapati puffs up. Or puff it directly over a gas flame with tongs.
5. Brush with ghee and keep wrapped in a cloth.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.