Servings: 12
Ingredients
- 340 g whole-wheat flour sifted
- 2 teaspoons salt
- 236 ml water
- extra flour for dusting
- melted butter or ghee for brushing, as needed
Procédé
Dough
- Mix the flour and salt in a bowl. Gradually add the water, stirring to form a shaggy dough.340 g whole-wheat flour, 2 teaspoons salt, 236 ml water
- Knead for a few minutes until smooth. Cover with plastic wrap and let rest for 30 minutes to 3 hours.
- Knead briefly again, flour the work surface, and divide the dough into 12 equal balls.extra flour
- Roll each ball into a thin 10–15 cm circle, dusting with flour as needed to prevent sticking.
Cooking
- Heat a dry skillet or tawa over medium heat. Cook one chapati until small bubbles appear; flip and cook the other side.
- Using tongs, place the chapati over a second burner set to medium-high to puff. Brush the hot bread immediately with melted butter and cover with a clean cloth; repeat with the remaining chapatis.melted butter or ghee
Notes
- A longer rest, up to 3 hours, makes the dough even more supple.
- Wrap the chapatis in a clean towel to keep them soft.
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