Perfect Chapati – Indian Flatbread

Step 1: Gather Ingredients

Have 250g of chapati flour (atta) and 150ml of cold water ready. A pinch of salt is optional.

Step 2: Knead the Dough

In a large bowl, add the 150ml of cold water to the 250g of chapati flour. Mix and knead the mixture by hand until it forms a soft but not sticky dough. Adjust the water quantity if the dough is too dry or too sticky. The dough should be firm yet pliable.

Step 3: Rest the Dough

Cover the dough with a clean tea towel and let it rest at room temperature for 30 minutes. This allows the gluten to relax, resulting in softer chapatis.

Step 4: Perform Final Knead

After 30 minutes, give the dough a final knead for about 1-2 minutes. This further improves the texture, making it smooth and springy.

Step 5: Prepare Workstation and Tools

Set aside a bowl of dry chapati flour for dusting. Have a rolling pin, a tawa (hot plate), and a roti flipper (or a clean tea towel) ready. Place the tawa on a portable gas hob (or your stove) and turn the heat to full power to preheat. Once hot, reduce the heat to a low-to-medium setting.

Step 6: Divide the Dough

Lightly flour your work surface. Transfer the dough onto the floured surface and divide it into four equal portions using a dough scraper or knife.

Step 7: Shape Dough Balls

Take one dough portion, dip it into the dry flour, and roll it between your palms. Use your left palm to hold the dough and your right hand's fingers to push the dough over and back into the middle. Pinch the top to seal any gaps, then roll it into a smooth, round ball. Repeat this process for all four dough portions and set them aside.

Step 8: Roll Out Chapati

Take one dough ball, dip it again in dry flour, and gently shake off any excess. Place it on your floured work surface. Using a rolling pin, roll out the chapati. Roll one way, then turn the dough and roll again. If it starts to stick, pick it up, dip it back into the dry flour, shake off excess, and continue rolling until you have a nice, even, round chapati of desired thickness.

Step 9: Cook First Side on Tawa

Once the tawa is hot (on low-to-medium heat), gently shake off any excess flour from the rolled chapati and place it onto the tawa. Cook for approximately 30 seconds. You will notice the color of the chapati changing on the top surface.

Step 10: Cook Second Side on Tawa

Flip the chapati over using a spatula or your hands (if comfortable). Cook the second side for another 30 seconds until it starts to show light brown spots.

Step 11: Puff Chapati Over Direct Flame (Method 1)

Remove the tawa from the hob. Turn the hob to full power. Using a roti flipper, carefully place the partially cooked chapati directly over the open flame. Gently move it around to ensure even cooking and watch as it puffs up. Flip it over to cook the other side directly over the flame until it's fully puffed and has nice brown spots. Once cooked, remove it from the flame and place it into a clean tea towel to keep warm.

Step 12: Puff Chapati with Tea Towel (Method 2)

Alternatively, if you don't have a roti flipper or prefer not to use direct flame, after cooking both sides on the tawa, use a clean tea towel to gently press down around the edges of the chapati. This will help it puff up. Continue flipping and applying pressure with the tea towel until the chapati is fully cooked and puffed. Turn off the hob and place the cooked chapati into a clean tea towel to keep warm.

• Different brands of chapati flour may require slightly more or less water, so adjust accordingly until you achieve a soft, non-sticky dough.

• Resting the dough for 30 minutes is crucial for softer chapatis.

• Ensure even rolling for uniform cooking and puffing.

• If you don't have a roti flipper, a clean tea towel can be used to apply pressure around the edges of the chapati on the tawa to help it puff up.

• If you don't have a traditional tawa, you can use a crepe pan or a regular frying pan to cook the chapatis.