how do u make chappathy?

Question

i love indian food, but is not very clear as hoe to make this.

Answer 1

Hi... I make chapatti's atleast twice daily. Mine always come very soft and fluffy. This is how I do it:

- I add salt to the flour (I use the whole wheat unrefined flour to get all the fiber) and mix it well. Then add warm water, little at a time, to bring all the flour close to form a slightly sticky dough which is not too stiff or dry. Then knead the dough by the fold and press method (spread the dough with your knuckles in the bowl and fold it over and press down press down with your knuckles again.). Repeat this for atleast 3-4 whole minutes or until the dough has a smooth feel. If the dough is too stiff then add little water, if it is too sticky then add little flour. The more you knead, the sofer the chapatti.

- Cover the dough with a plastic wrap or a lid and keep in a warm place or on the kitchen counter. Let it sit undisturbed for atleast 10 minutes atleast. If you are in a hurry, you can make it right away.

- While rolling out the chapattis, use minimum flour. Make small lemon size ball of the dough and flatten it in your palm. Roll it in the flour. Roll the chapatti with a rolling pin first from the centre out and back, rotating it. Then once it is little big, start rolling from the sides to evenly flatten the chapatti. This will prevent thick edges.

- Put the chapatti on mediumly hot tava or flat pan. The moment you see small rising spots, reverse the side. Once the spots rise again, press very lightly with a wooden spatula, with a feather touch near the spots, to make the whole chapatti rise. Not all chapattis may rise. You can also use a clean towel to press the chapatti gently.

- Finally store it in a casserole (which keeps hot food hot). Place a fine muslin or paper towel on the bottom and stack the chapatti one on top of the other. Close the lid after every chapatti you palce in. This will trap the heat and moisture and keep the chapattis warm.

- No oil is needed at all. You can also add a little milk while kneading to make it more softer.

I hope this helps you!

Answer 2

All u need is wheat FLOUR or the white flour.Now this is your choice.WATER for mixing and OIL to make it soft.
Now in a bowl,add on the flour.Now slowly add on water and mix the flour and water with your hands(preferred) or with a spoon.Add little water at a time and mix d flour well.keep doin this until u make a dough.The dough should b such that u can easily take out small amount of it and flatten it with your hand.Check for this and when its done.Sprinkle a little water on the dough and cover the bowl with a plate or lid.Leave it atleast for 1hour to get that real soft chappathy.After an hour,again knead the dough well,at this time add oil and keep mixing the dough,add more to get that soft feel of the dough.The more oil the more soft chappathys but let it not b too much also.
Now that the dough is ready ,u can make the chappathy.
Take out a small ball from the dough and place on the chappathy maker,now with the roller,roll it and apply oil on top of this chappathy.Now roll it again to make a round shaped ball.Now roll well until u get the shape and put ur chappathy on the tava and keep turning it on both sides until done.u can add oil or can make it without oil.ur chappathy is ready.Yummy!

Answer 3

I aplologize for the length of this answer, but here is what I found.

Making chapatis can be a very relaxing thing to do. In quite a short time you can produce eight or ten breads, each one turning out a little bit different from the others, but all of them attractive, nutritious, and good. We've grown so accustomed to making chapatis that they now feel almost like a convenience food, a household staple of the best kind.


2 cups Atta flour (or whole wheat, sifted)
1 teaspoon salt
Approximately 1 cup warm water

You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel.
In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads.

Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counterspace for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook).

Heat a castiron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn.

When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others.

Answer 4

Easiest way, buy chaupatti flour, mix flour with some butter/margarine or oil and hot, not boiling water to the consistency of pastry. Roll out chaupattis one at a time thinly and bake in a hot frying pan, no oil is needed. You need to flip the chaupatti 3 times in total. 1st flip when it's half cooked, 2nd flip to fully cook that particular side 3rd flip to cook the other side fully, Use a cloth or wooden spatula to pat the chaupatti on the uncooked bits. It will also help to make it rise. I have been making chaupattis since I was 11 in a traditional way. I use to make about 40 a day. My boyfriend and son love them.

Answer 5

Chappati . (ROTI).

ingerdients.
Whole Wheat Fluor. (do not take refined).
Salt to taste
Water.
OIl

Take the flour in a bowl and add salt and oil. mix well, add little water and mix, add water and mix do this procedure untill a fine dough is formed( remember that the dough should not be stickey) and can be removed easily from the bowl. ( and much like we make bread).

Keep aside covered (in the bowl with lid) for 1 hour. and after that knead properly. making balls of tennis size.

on a flat surface roll the ball (just as we make pasta). when the ball is of sufficient diameter ( a diameter of a CD) fold it into half. put a little oil and flour on to it and fold again to make it 1/4

roll to make a chapati of fool ball size diameter.

heat a pan and put the chapati on it. turn immediatly ( same as PAN CAKE) and roast untill done.

eat hot .

Answer 6

u get wheat flour, salt and a bit of water.
knead it well,
roll it out really thin.

make it into a big square,
apply fat (ghee or butter) not too much.

then fold it four times so that there are 4 layers which has fat between each layer.

if you found it too thick, then simply roll it out so that it becomes thinner, and cut it into 2.

have your frying pan (hot) ready,
then, cook your chappatti.

the time depends on the thickness and how hot the pan is.
cook each side until light brown.

after, take it out and spred teeny bit if ghee or butter or etc.. if u wish,
serve hot.

there are lots of different ways though. i asked my mum for this. this is slightly south indian.. but not a huge difference.

you could fill the layers with cooked/mashed potatoes. my favourite!

hope it helps..
anne

Answer 7

take 2 cups of refined wheat flour make a well in the centre add half teaspoon of salt and three fourths cup of water along with two tablespoon of oil and knead into a smooth dough add water as required till a smooth pliable dough is formed do not add too much water in the beginning as it will be too tacky. now divide the dough into 6 to 8 small balls. on a marble surface roll out the dough into small rounds.about 3 inches across. smear the surface facing you with oil. fold over first into half and further intoa quarter. now tuck on the the three corners neatly to form a circle and roll out into a thin large circle. heat a pan put this chapatti on it turn over. dab lightly on low heat till it puffs. turn over once more till its well baked on everywhere.

Answer 8

What Ice-cream said...
In the indian store where I get mine they even come ready made and frozen.
U just microwave them and they are as good as "freshly made"!!
The ready to cook ones are pretty good, u just open the pack and put them in a frying pan, no mixing, kneading or rolling needed....and it's like u made them yourself!!

Answer 9

flour kneeded with bolld-hot water, 2 tsp of oil and leave it for 10 mins. hot the pan, make medium sized balls and role it. put it on the hot pan and cook for about 2-3 mins each side or until it has black spots on each side. not really dark, otherwise it will burn.

Answer 10

You can be lazy like me, and get pre-made ones from an Indian grocery store, and just fry them. Quick-n-easy!