Yield: 16 Chapati
Ingredients
2 cups chapatti flour + extra for dusting (or whole wheat flour)
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons oil
1+ cup lukewarm water
Method
- Mix flour, salt and sugar together in a large bowl. Add oil and work mixture with your fingertips.
- Slowly add the water, while continuing to mix.
- Once all is combined, roll out onto the counter and knead for about 5 minutes.
- Once all the excess moisture is absorbed, the dough is ready.
- Wrap dough in plastic wrap and let rest for up to 30 minutes.
- Divide the dough in half and then cut each half into 4 equal size pieces.
- Form each piece into a ball and flatten into a round cake shape.
- Dust with flour and roll out to a 6-inch circle. Keep cakes covered while you are working on the next.
- Preheat a heavy bottom cast iron grill pan or skillet over medium high heat.
- Cook each chapatti for 30 seconds and then turn with a thin spatula and cook until bubbles begin to appear on the surface.
- Turn over once more and press the edges down so that they want to puff up again. (does not always puff up)
- Cook until brown patches appear on the underside. Remove and serve warm.