Chapati | Roti | Indian flat bread with step wise pictorial and video method.

Chapati is one of the most commonly eaten food item of India without which Indian meal is totally incomplete.

Especially in northern India, chapati is something which is eaten twice or thrice a day.

Whatsoever you eat whole of the day, but still you are way away from satisfying meal unless you have chapati to be in.

HOW TO SERVE CHAPATI?

Chapati needs no particular side dish to serve. You can have it with any of the vegetables such as aloo Gobi, Matar ka Nimona , Bhindi do pyaza, Palak Paneer and the list is endless.

Chapati is usually served hot immediately when it is off griddle.

But in some of the families, there’s a trend of sitting together and having the food together. In such a case, you make chapatis, as many as you want, and keep them in a casserole.

Just place the casserole on dining table and enjoy your food with the family.

FOR HOW LONG YOU KEEP CHAPATI?

You can keep the chapatis for 6-8 hours in casserole. However during summer, they smell and taste bad so early so better to finish them as early as possible.

HOW TO USE LEFTOVER CHAPATI ?

There are many ways to use leftover chapati such as making Sandwich wrap, Upma or tacos.

Even you can apply Jam and eat it.

Also in some Indian homes, it is eaten after reheating and then applying ghee and sprinkle of salt with a hot cup of tea.

INGREDIENTS USED

FLOUR: This is only whole wheat flour which is used in making chapati. All purpose flour is definitely used in making Paratha or naan, but never in the making of chapati.

OIL: Oil makes the chapati soft however you can skip it on regular basis.

WATER : This is required to make flour into a dough. However you can use milk as well to knead the dough in place of water. Milk is usually used if chapati is part of your tiffin.

STEP WISE PICTORIAL RECIPE OF CHAPATI RECIPE

1. Add flour and oil in a bowl.

2. Mix them well.

3. Now start adding water and keep on mixing the flour.

4. Knead the flour into a dough for atleast 5 minutes.

5. Cover the dough with damp cloth and rest for 10 minutes.

6. Now take a small portion of dough and roll it between your palms.

7. Dust some flour on a rolling board and with the help of rolling pin, start rolling the ball into a flat disk.

8. Now shift the flat disk on a hot griddle.

9. Cook it from both the sides. Use a kitchen cloth with light hands to press the uncooked sides of disk.

10. Take it off the griddle, apply ghee.

Serve hot. 

CHAPATI RECIPE – RECIPE CARD