Chapathi by Vinayaka Vidhya cooked on April 9, 2014

Ingredients:
Wheat Flour: 2 1/2 cups
Salt: to taste
Sugar1/4 tbsp

Instructions:

1. Take a wide bowl. Add 2 cups of wheat flour, 1/4 tbsp of sugar and salt to taste. Add 1 cup of water and stir until it is fully combined. Once the dough is ready, leave it untouched for 30 minutes.

2. Divide the dough into small balls. Take one dough at a time. Press the dough with fingers first and sprinkle flour on it.

3. Roll the dough with a rolling pin until it becomes thin and flat. In case if the dough sticks to the rolling pin, sprinkle a little amount of flour on it. Heat the pan well. Cook the chapathi on both sides until it blisters on its surface.

4. Leave until it becomes fluffy (as in video). Remove the chapathi and place it in a foil covered bowl.

Watch the video...

#Tips:
#1: Adding sugar keeps the dough soft and helps to combine it well.
#2: Leaving the dough untouched for 30 minutes makes the chapathi soft and easy to tear while eating.

#DoYouKnow: The word 'Chapati' means "flattened round" in Indian languages. Chapati is noted in Ain-i-Akbari, a 16th-century document, by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak. Chapathi is an unleavened flatbread (also known as roti) from India, Nepal and Pakistan. It is a common staple of cuisine in South Asia as well as amongst South Asian expatriates throughout the world. and this goes well with all types of Indian gravies. Chapathi with green peas masala made our dinner divine. Try it out and you are welcome to post the pics here.

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Happy Cooking,
Vinayaka Vidhya