Chapatis were my first dish to ever prepare as a youngin, and with practice I later got to perfect in that craft. I remember my family especially my dad looked forward to Sundays thats’- when I was still living at home – because that was “chapati day”. I was a pro in that field. Once I moved out, I just got lazy in prepping these flat bread, and I can even count how many times I got to make them, and ya’ll wouldn’t believe its’ less than four times in four years, geez!! until last Saturday when I was recording this video.
Chapati are unleavened flat bread which are a major staple in the Indian community, East Africa and the Caribbean. Also known as rotli, roshi, safati, and shabaati.
Here’s my take on how I make my chapatis.
Prep time: 8 mins Rest time: 1 hour 30 mins Cook time: 20 mins
Total time: 1 hour 58 mins
Yields: 8 Pieces
Serves: 2 pax
- 500 ml of plain flour
- 1/2 cup of hot water
- 1/4 cup of vegetable cooking oil
- 1 teaspoon of salt
- 4 Tablespoons of sugar
- vegetable cooking oil
- cold water
Important tools needed:
- rolling pin
- measuring cups/ spoons
- frying pan
- wooden spoon
- Clean kitchen towel
Step 1: Making a syrup
Into the hot water, dilute both the sugar and salt. Cool it down with the cold water until its warm to the touch.
Step 2: Making the dough + 1st Kneading
In a large bowl, add flour, make a well at the center. Pour in the syrup mix, and with the help of the wooden spoon, try mixing everything together until you can’t mix anymore. Switch to your clean hands and knead for 4 to 6 mins until the dough is less tacky – this means – the dough doesn’t get to stick to your hands.
Step 3: 1st resting time = 1 hour
Drizzle some vegetable oil to the dough, and coat it gently all sides. Using a clean dump kitchen towel, cover the dough making sure the dump part of the towel touches the dough. Set it aside in a warm area for 1 hour. This will guide the dough to relax and be easy to work with.
Step 4: 2nd kneading and divide phase
Working on your counter top, knead the dough for 30 secs. Sprinkle some flour on the dough and surface. Divide it into 4 equal portions. Reshape each piece into a circular shape and set aside. Take each piece, roll it out, drizzle some oil and spread the oil using a spoon.Cut right through the middle, and each piece, roll into a log with the palm of your hand – as shown in the video above, and coil from one end to another. Repeat those steps with the rest of the dough.
Step 5: 2nd resting = 30 mins
Cover the spiral shaped dough with a clean dump kitchen towel for 3o min.
Step 6: Rolling + cooking time
Preheat your frying pan over medium heat. I always roll out 3 at a time. This is how I do it when cooking. Drizzle some cooking oil on the hot pan. Take one rolled dough and place on the hot pan. Wait for it to cook. As the first side gets cook and brown, drizzle some cooking oil on the uncooked side. Flip the chapati to cook on the other side. As it cooks, I normally add another rolled dough on the cooked side of the chapati. Drizzle with oil and let it finish cooking the other side of the first chapati. Be sure to be rolling out the rest of the other dough. Once the other side cooks, flip to cooked the 2nd chapati. Meaning I cook 3 chapatis at the same time. Once the two cook on both sides, place on a plate aligned with either aluminium foil or wax paper. Let the video above guide you.
Step 7: Serve immediately and enjoy.
Thanks for tuning in.
Much love, TD.