How To Make The Perfect Chapati | Wholemeal Chapati | (Soft Fluffy Roti/Chapati)
Chapati/Roti, a popular flat bread that is an integral part of indian and pakistani cuisine. A staple in many millions of people's homes all over the world. Roti or Chapati is simply a flatbread that is made with wholemeal/wheat flour (Also known as Atta in Hindi/Urdu) . Mainly made with two ingredients (the wheat flour (attaflour) and water) Many also add oil/ghee and salt. It is known by many names all over the world, be it roti, phulka, chapati ,rotli, they're all entirely the same thing.
To make the perfect roti, it does require skill, but practice makes perfect. The more you make it , the better you will get. Each step from making the dough, kneading, rolling has an effect on the final outcome.
Please take a minute to read the suggestions below :
🔸In order to make a round chapati make sure you only apply gentle pressure when rolling it out. The dough will flatten and move in circles with the rolling pin.
🔸You can also try rolling and turning the chapati with your hands at a 90 degrees direction several times for it to form a nice and even circle.
🔹 If the dough is too sticky (when rolling the chapati out and sticks to the rolling pin) then dust the counter surface with some flour.
🔹If the dough is too sticky, in general, then it means that more water got added. To fix this, simply add a tablespoon of flour at a time and knead the dough again until the flour gets completely absorbed.
🔹 If the dough feels too tight , then you can add more water, 1 to 2 teaspoons gradually or as needed.
🔹 Definitely does make a difference to the final outcome of the roti, if you knead with warm water
🔹Leave the dough to rest for half an hour before making the chapati.
I hope these suggestions help 👍🏼
Ingredients:
2 Cups - Whole-wheat Medium Chapati Atta
1 Tblsp - Melted ghee
1/3 Tsp - Salt
Lukewarm water - only used 1 cup
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