INGREDIENTS
Wheat flour
|
1 cup
|
Salt
|
T.T.
|
Water
|
As required
|
Oil
|
1 tbsp
|
METHOD:
1.
Mix a little salt in the wheat flour, add water
and knead into soft dough.
2.
Apply little oil on your hands and knead the oil
into the dough. Keep covered for 10 – 15 min.
3.
Divide into egg sized balls.
4.
Using a little flour roll it a little lengthwise
so that you see an elongated oval.
5.
Apply little oil all over the elongated oval. Sprinkle
some flour over it.
6.
In the centre of the oval give a pinch so that
you can see a figure of 8.
7.
Invert the top half over the bottom half so that
it resembles a closed shell.
8.
Press it together, apply some flour and roll the
chapatti thinly into a circle.
9.
Put it on a hot griddle. When you start seeing
light bubbles on top, flip over.
10.
When the lower side touching the griddle starts
getting light brown spots turn over once again.
11.
Cook this side too till it gets light brown
spots.
12.
At this stage the chapatti must have already
started to puff up and the two layers separate.
13.
Remove and lightly press it on a hard surface or
between your hands so that all the sides come loose and both the sides of the
chapatti open up.
14.
Serve it along with any vegetable, curry, or
gravy.
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