Roti / Chapati

Ingredients:

To make about 6:2.5 cups chappati flour with 1 cup water at room temperature made into a dough1 cup chappati flour in a large plate for dusting the dough while rolling it outghee for brushing the roti.

Method:

To roll out the dough:

Prepare the desired amount of dough from the Basic Dough recipe. After resting for 1- 1/2 hours, knead well. Divide the dough into peach-size balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center. As you cook the chappati/roti, one could be rolling out the next, rather than shaping all of the chapatis at one time.

Method of cooking the chappati or roti:

Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta) to remove the chapati from the skillet.

Gas Stove:If you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked. after u finish put some ghee or oil on roti to keep it soft for longer time...enjoy it with dal or any sabji..