How to make chapatis

“CHAPATIS (Indian flatbread) are the perfect accompaniment to most Indian dishes. Learn how to make them with this step-by-step photo tutorial on making Chapatis. Don’t be fooled by the number of steps there are in this tutorial because making a single Chapati from start to finish, takes 1 1/2 to 2 minutes at the most! Chapatis are not difficult to make but the old saying “Practice makes perfect” was probably written for them. What you’ll need • 2 cups wholewheat flour• Water (Using yoghurt or milk will give you super soft Chapatis! See tip below)• Salt to taste• 2 tbsps vegetable/ canola/ sunflower cooking oil Procedure •Organise all your ingredients - wholewheat flour, water/ yoghurt/ milk, salt and vegetable/ canola/ sunflower cooking oil - in one place so that you’re not running about later with flour-covered hands!•Go slow with the water - add it as you go along and only as needed. Instead of water, you can also use yoghurt or milk. The result is really soft chapatis. •The secret to really soft chapatis lies in the kneading. The dough must be smooth and just the right softeness - medium. Add water/ yoghurt/ milk as required and continue to knead till you get the right consistency.•Adding oil at this stage is optional but I have found it results in a very smooth dough and soft chapatis.•The finished dough must be smooth. After it is done, cover and set it aside for 10-15 minutes to rest. •Divide the dough into equal portions, roughly the size of a golf ball. Roll between your palms, applying a gentle pressure, till the balls are smooth and without cracks. Make as many as you need and keep ready to roll out.•Dip balls a little in flour. Doing this will prevent the ball from sticking to the rolling surface. Lightly coat on both sides to prevent the dough from sticking as you roll the chapati. •Heat a pan on a medium flame and put the rolled out chapati on it to cook.•The chapati is ready for its first flip when you begin to see raised bumps on its surface. Use a spatula to turn it on to its other side. •Wait 10 seconds (approximately) after the second flip and then use a folded kitchen towel to gently press the Chapati around its edges. This will encourage it to puff out!•You can now remove it from the pan and serve immediately or store in a container. The steam that caused the chapati to balloon will release soon after it is removed from the fire, so line the container with kitchen towel to keep the Chapati warm, soft and free from moisture. •Serve when hot.

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How to make chapatis