How to Make Chapati

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Like Pita, Indian Chapati is a bread made from whole wheat flour. The cake is usually served with curries but can also be used as a regular toast or served with many other dishes. Chapati is used by many people, especially Africans, as the main source of starch, besides corn and potatoes.

Preparation time: 50-60 minutes
Cooking time: 10 minutes
Total time: 60-70 minutes

Table of Contents

Ingredient

2 cups wheat flour or Atta flour (Indian flour)
1 cup of warm water
1 teaspoon salt (optional)
1-2 tablespoons buttermilk (optional)
Finished products: 10-12 Chapatis

Steps

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Pour flour, salt, buffalo milk butter into a bowl and mix well. Using Atta flour to make cakes is the best. Wheat flour is also a good choice, but the cake will be a bit chewy and dry faster. First, put 2 cups of flour or Atta flour, 1 teaspoon of salt, 1/2 teaspoon of buffalo milk butter in a bowl and mix well with your hands. Mixing by hand is better than using a tool. You can sift the flour and salt together before adding the buttermilk.

Do not use buffalo milk if you want to make a healthy cake, but the cake will not be as delicious. If you don’t have buttermilk, you can substitute it with piu oil. Using piu oil will not taste like a traditional cake, but it will be useful when you can’t find the necessary ingredients.
This is just a traditional Chapati ingredient, so you can add a teaspoon of your favorite seasoning, such as chili powder, if you want to create something new.

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Pour 1/2 cup of water into the flour mixture and knead until the dough is soft and smooth. Warm water is recommended by many, but you can also use slightly warm water to make it easier to knead the dough. Ideally, you should use your fingertips to knead the dough in a circular motion while adding water little by little. Avoid pouring all the water in at the same time because the ingredients will be difficult to mix together. The mixture will be a little rough at first, but when you add water, the ingredients will start to stick.

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Slowly pour in the rest of the water and knead until the ingredients are evenly combined. Pour until the water runs out and the paste starts to stick. When you feel the mixture is quite sticky, you can use the palm of your hand to knead the dough for about 10 minutes until the dough is soft and into a ball. The kneading step is essential to creating gluten. After kneading, the dough should be soft and smooth, too hard the dough will not rise, and too soft will be difficult to roll and the cake will not rise. Therefore, the finished dough should achieve a perfectly balanced texture.

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Place the dough in the oiled bowl and cover for 25 minutes. It is recommended to use a thin cloth to cover and only use plastic film when there is no thin cloth. This step will help the dough stick. If left for longer, the dough will lose moisture. Even so, there are still people who recommend that the dough rest for about 30 minutes. So the first time you should incubate for about 25 minutes and try increasing it gradually to determine how long is the best incubation time.

After brewing, you can pour some oil or buffalo milk on your hands and knead the dough for another 5 minutes. After kneading, the dough should be smooth. However, this step is not required.

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Divide the dough into 10-12 small balls and drop into the flour. The dough balls should be 7 cm in diameter but not necessarily even. You can use your hands or a rolling pin to flatten the dough and then coat both sides with flour. Note, dough that is not covered will lose moisture. Ideally, you should use a cloth to cover the dough and take out each ball to roll.

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Use a rolling pin to roll until the ball becomes a round and thin dough. If you’re doing it for the first time, the dough may not be as round as you want it to be. However, you do not have to worry because the cake will still be delicious and after you have mastered it, the dough will be more beautiful. Roll the dough so that the dough is thin so that the cake is easier to rise.

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Heat a pan over medium heat and fry each Chapati on both sides. Put the rolled dough in the pan and fry it slightly, then turn it over and increase the heat. After flipping, the cake will be filled with air. You should continue to fry until you see air bubbles on both sides of the cake. Turn the cake every few seconds to cook evenly.

When you see the cake is full of air, you can press down on the air bubbles to spread the air evenly. Chapati cake bloom will be more beautiful and soft. Turn off the stove after the cake has fully risen.
Some advice is that when starting to fry the second side, you should fry directly on the flame and use tongs to flip the cake. If you want to do so, you must be very careful and make sure that the kitchen is cleaned.

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Turn off the heat and wrap the Chapati in a towel until you want to enjoy. Or you can place the cake in a container with a towel inside. It is best to cover each piece of fried cake carefully.

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Enjoy. Chapati can be eaten with curries, pickles or used to roll food. You can leave it alone or spread a little buttermilk on top to enhance the flavor.

Advice

The dough should be covered when incubating.
Do not use too much buffalo milk or margarine.
If you want the cake to be softer and healthier, add 1/2 cup of warm milk and 1/2 cup of warm water instead of 1 cup of water.
Chapati must swell when fried in a pan
A little sugar can be added to improve the taste of the cake and reduce thirst after eating the cake.
It is recommended to taste a little of the dough to check the saltiness.
The cake will be softer if you add curd to the dough.
If you like, you can use margarine instead of buffalo milk.
You can use 5 cups of whole wheat flour and 3 cups of flour if Chapati flour is not available.
This recipe produces 10-12 Chapatis.
Usually, Chapati cakes are round/spherical, but you can create cakes of different shapes.

Ingredient

Steps

Advice

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