Roll out the dough with the rolling pin by applying different pressure to both hands. I roll out the dough with less pressure on my left compared to my right hand. My left hand also traveled a slightly shorter distance than my right hand. As a result of this motion, the dough rotates at a small angle while making each forward stroke.

We must roll the dough to become an attractive circle and puff up perfectly during cooking. There is no fixed way to do it, but the following method is one of the best ways to keep it close to a circle while rolling. I must admit that I am not making chapati as regularly as others who are experts in creating the perfect shape chapati. I aim to clearly explain that anyone, including the first-timer, can make it with minimum practice and testing. (Please watch the embedded video for the demonstration.) Here are the steps: Flip it over and cook on the other side. Once you see bubbles, gently press with a flat spatula or kitchen towel until they are evenly cooked. If you would like to enjoy the leftover chapati the next day, sprinkle a bit of water and microwave briefly. Enjoy immediately. Tips to make the BEST CHAPATTIS AT HOMEPour flour in a large bowl with a well in the centre and add a small amount of the water and work the dough gently, until you get a crumbly breadcrumb texture. I like to serve with almost any Indian curry right from Paneer butter masala, Palak Paneer, Tofu Korma, Tarka Dal, Dal Makhani, Aloo Gobi, Chana Masala, Aloo Matar to Saag Aloo. Storing Chapatis Homemade chapati tastes best when served fresh. Store it in a covered casserole dish to keep them soft for the rest of the day.

The dough I make is between 40g to 45g each, making chapati 6 to 7 inches in diameter. You can divide the ball of dough into equal pieces first or after resting for twenty minutes, which will not affect the outcome. Not necessarily. The next section’s test shows that the chapati will not puff up if it is too thin. Make a Chapathi Dough– Place flour, and salt in a large bowl. Gradually add water as necessary and knead to a soft elastic dough. At least 5 minutes. Now add a little oil and knead again. Allow the chapati dough to rest for at least 30 minutes, covered.Flatten the individual balls into a circular shape with your hands and dip both sides into the flour container. Chapati flour is also known as gehun ka atta ( whole wheat flour ). They can be pale brown to dark brown in color, depending upon the extraction process from whole wheat kernels. What brand of chapatti flour can I buy in the UK? Yes, you can make the chapati dough up to 3 days ahead and store it in an airtight container in the fridge. Can I make Chapatis ahead? Chapati also known as Roti or Fulka is a staple Indian flatbread we regularly make at home. While my curry or sabzi is cooking, I make them simultaneously. You will be surprised to know that these chapatis are incredibly easy to make at home. The recipe below makes 12 soft chapatti to mop the curries away.

Alternatively, I love to transfer the roti on the final step onto the flame, where they also puff up like balloon bread just like my Spinach Roti.Some chapati recipes do not include salt because it is usually eaten with curries with a strong flavor. 2. What is Atta flour?