Chapatis are what we typically eat with meals. A chapati is made from unleavened whole wheat flour. They are really simple to make, but they do take time. We eat them with pretty much anything.
The recipe for the dough is the same as the dough for the Aloo Parantha.
- 2 cups atta, aka whole wheat flour
- 1 cup water, more or less depending on humidity
- salt to taste
- oil, about two tsp
- atta, for rolling
Heat a flat pan on medium high. On another burner, place a metal cooling rack over the burner and turn onto medium high to high heat. (see picture for cooling rack) If you have a gas stove, cooling rack is not needed.
Divide dough into equal parts and roll out each piece of dough into circles. I can never make a perfect circle, but who is counting. Make sure the dough is evenly rolled out. Use your hand to feel the dough and check for evenness. If not even, chapati will not fluff properly.
Place chapati on pan, once bubbles start forming, turn over. About 10 seconds later, place chapati on other burner. It should start puffing up. Take care not to burn.