ngredients:
- 1 cup Dr. Nature Chakki Atta (whole wheat flour)
- ½ cup water (adjust as needed)
- 1 pinch of salt (optional)
- Ghee or oil (optional, for cooking)
Instructions:
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Prepare the Dough:
- In a mixing bowl, add 1 cup of Dr. Nature Chakki Atta.
- Optionally, add a pinch of salt for taste.
- Slowly pour water, little by little, while mixing with your hand or a spoon.
- Knead the dough until it becomes soft, smooth, and non-sticky.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
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Rolling the Chapatis:
- After resting, divide the dough into small, equal portions (about the size of a golf ball).
- Dust a rolling surface and rolling pin with some atta to prevent sticking.
- Flatten each dough ball and gently roll it out into a thin, round shape, about 6-8 inches in diameter.
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Cooking the Chapatis:
- Heat a tava or flat skillet over medium-high heat.
- Place the rolled chapati onto the hot skillet.
- Cook for about 30 seconds or until small bubbles appear on the surface.
- Flip the chapati and cook the other side for another 30-40 seconds, pressing lightly with a cloth or spatula to help it puff up.
- If desired, apply a little ghee or oil to both sides for added flavor.
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Serve:
- Remove the chapati from the skillet and serve hot with your favorite curry, vegetables, or dal.
Tips:
- Adjust the water quantity based on the flour to get a smooth and soft dough.
- Resting the dough helps in making the chapatis soft.
- If the chapati doesn't puff up, you can press it lightly with a cloth to encourage puffing.
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