Prep 20 mins
Cook 25 mins
We make about 20 of these everyday! Since I have a weight gaining problem with wheat, I have stopped eating these since 2 years. The rest of my family loves these! I'll be making ALOT of these in US while on my holiday! Enjoy!UPDATE: I make these every night here in US and serve it with fresh vegetables and dry lentil curries. It is awesome to eat these on cold nights with a spread of pure honey(plain) on one side and rolled/folded and eaten! Enjoy:-)
- Put everything in a flat round mixing bowl.
- Knead well.
- Make small round balls out of the dough.
- Flatten each on the palm of your hand.
- Using a rolling pin, roll out to form Indian flatbreads (also known as rotis or chappatis in Hindi).
- Heat a non-stick pan on medium flame.
- Put each chappati on it and cook on one side first until it starts to show small air bubbles.
- This means that the side facing down on the non-stick pan is getting cooked.
- Now, turn onto the other side and cook the same way until you see small air bubbles on this side as well.
- After one minute, using a small clean kitchen napkin, press the roti at portions that are not thoroughly cooked.
- Keep turning the chappati with the help of the napkin in round circles, pressing all the uncooked portions, if any, until the chappati is completely cooked.
- When you press, you will see air fill into the chappati and that means that it's really well cooked!
- Now remove from flame and serve at once with any dry vegetable or non-vegetarian dish.
I was looking for a flatbread that was simpler to make than pitas and that would go well with houmous and baba ganouj and this fit the bill. This was so simple to make and very tasty. I'll make it again. It made 11 breads for me, about 4 inches across and the same thickness as the photo. They did poof up as they were cooking but flattened as they cooled. And I used the listed ingredients...no yeast needed to make the poof up.
I'll be upfront; I've never ever made chapatis, and I have never ever seen anyone make them, so the directions were a little confusing for me! I used another cookbook to learn a more specific way of cooking the bread, and I ended up using a cup of water and an extra quarter cup of flour to get a good consistency in the dough. After rolling them out, I put them on a nonstick griddle for two minutes on one side and one minute on the other. Afterwards, I placed them directly over the gas stove flame for a minute or so on each side so they would puff up. They were a great addition to my Indian-themed dinner! and were excellent for dipping in the sauce from your Jhinga nisha. EDIT: Just to clarify, I am the one who took the pictures, and while I don't remember exactly how many flatbreads the recipe made, I did NOT use any yeast.
I had never made indian flatbread before. Maybe that is why the directions seemed a little confusing to me. These were really good. Puffed up nice (no yeast added)