Chapati, also called phulka or tawa roti, is the most basic North Indian flatbread. It is super easy to make too. Of course, you will need some practice to make it perfect. The process starts with making the dough which is actually the hardest part.
Ok, let’s take a pause. Making Indian chapati is going to need some specialized equipment: a rolling board and a rolling pin. Indian rolling board is round in shape, as you will see in the video. The one in the video is wooden, but the Indian rolling board can be of stone, stainless steel, or aluminum.
If you are yet to buy one, pay a visit to an Indian store nearby or go online. You should see a few options. In my opinion, a metallic one works best.
So, how to take chapati?
It starts with the dough. Take whole wheat flour, add a pinch of salt, some oil (optional), and start kneading with a little water—lukewarm water results in softer chapatis. The amount of water you need will depend on how much flour you are using and the brand of the flour.
You are trying to make a dough that is soft to the touch. Finish the dough with some oil and cover it with a damp towel. Let it rest for 15 to 30 minutes.
Divide the dough into small balls and start rolling. The video will give you an idea. The rolled chapati then goes onto a preheated griddle or skillet. If it is a traditional Indian griddle, it will be iron. But you can use either non-stick or cast iron griddle as well.
Cook on both sides and puff up the chapati by gently pressing it down with a cotton towel. Keep cooked chapatis wrapped in a cotton towel to keep them soft. Chapati is best enjoyed with a North Indian curry.
Video credit: ‘Food With Chetna’ Youtube channel.