Recipe by Ranikabani
It's very hard to write the technique of this unleavened bread. It is very much like flatbreads of the Middle East. I have given approximate measurements because I never measure when I make them. You may find that you'll have to adjust the amount of water, flour, oil, frying time, depending on what type of frying pan you use and the type of stove you have. Good luck! They're delicious! Serve with curry. (Try my Caribbean chicken curry or my Chicken Vindaloo).
Top Review by Galley Devil
I've been making chappatis for years but this is the first time I've added milk to the dough. Earlier, I used to use clarified butter to knead the dough and for frying, so the oil and butter were changes too. Instead of rolling it out in a circle, I rolled it out in a square shape for a different look. If you're going with the circular shape, just remember to keep the pressure light as you roll out the dough and, with practice, you'll find the dough goes in a circle on its own. While frying, after flipping it once, I applied a little pressure at various points on the roti (concentrate on the edges) with a spoon or thin spatula to help it puff up a little. For those of you who are hesitating to try this recipe based on the long set of instructions... it's lengthy only because Rani has taken the time and effort to give very detailed instructions for those who have never tried making this flat bread before, and I must say the procedure is explained in PERFECT detail. Follow them to a T and it'll be really difficult to mess up. Once you get the hang of it, making rotis will be as easy as 1-2-3. These go very well with any Indian curry (I've served it with Recipe #72321). Or just eat them plain! My 10 year old cousin loves it that way. TY for posting Rani.
- 6 cups all-purpose flour
- 2 cups water
- 1⁄2 cup milk
- 1 tablespoon salt
- 1⁄4 cup oil
- melted butter
- flour, for rolling out dough
Directions See How It's Made
- Put flour and salt in a bowl.
- Add water a cup at a time, kneading.
- When kneading, make your hand into a fist and roll your knuckles into the dough, folding edges in continuously, working in all the flour.
- When all the flour is kneaded into a ball, poke lots of holes into the ball of dough.
- Pour a little oil into the dough and knead it inches.
- Add the rest of the oil (the dough will look very oily and that's the way it should be).
- Cover with a clean cloth and let sit for at least an hour.
- Roll the ball in a little bit of flour so it's not sticky.
- Divide the dough into about 15-20 balls depending on how big you want the chappatis to be.
- Flour the counter/board.
- Roll out each ball to about 6 inches in diameter.
- Brush with melted butter.
- Fold in three (like you fold a letter).
- Now it should almost look like a long tube.
- Take one end of that tube and fold it in to the centre and gently press it inches.
- Take the other end of the tube and fold it over the seam.
- Now you should have a little bundle of dough.
- (In other words, fold the dough into thirds one way, and then the other).
- Flour a plate and place the bundles on them.
- Roll each one out to about 6-8 inch diamete, flouring counter/board as needed.
- On a flat cast iron disc (available at Indian grocery stores) or on a big frying pan (cast iron is best), heat pan, and put chappati on it.
- When it starts looking a bit translucent, flip it over.
- Brush with melted butter, shuffling it around the pan quickly, then a quick flip over, a bit of melted butter (it should start puffing up into a pillow like shape).
- Once it has small golden brown dots on both sides, take it off an put into a serving dish (cover with a clean cloth as you keep preparing the rest).
- You will have to adjust the heat during the whole frying process.
- Clean off the pan with paper towels or a clean cloth in between frying each chappati.
- Don't turn the chappatis too much, just once or twice is enough.