Chapathi Recipe Preparation In Simple Way

INGREDIENTS

1 cup = 200 ml 
Wheat flour/atta - 1 cup
Refined oil  OR Gingely oil - 1 tbsp 
Curd - 1 tbsp ( Not too sour & thick, I use semi solid curd)
Water – 1/3 cup (+/- 1/2 tbsp)
Salt - 1/4 tsp
Oil or ghee - for brushing(optional)

Steps To prepare

In a wide bowl or plate,measure the flour/atta & take it.Add curd,oil & salt to it.Mix it well so that curd & oil spreads well with atta.Now sprinkle water in small quantity & try to make a soft,non-sticky dough.No problem if the dough sticks lightly to your hand.Knead the dough well  at least for 5 minutes.If possible beat in a hard surface.Keep it covered for minimum 30 minutes.

After 30 minutes,dough would become very soft.Now make golf sized balls out of the dough & keep in the bowl.Take one ball, roll it without any cracks,pat it slightly & dust in the flour.Keep the remaining balls closed till use.Roll the ball into a uniform,thin circle.Dust it once in the middle only if necessary.

Put the chapathi in a news paper or sheet & cover it well.Do not keep it one over the other.Roll the other chapathis & spread it.Heat a good conditioned non-stick pan & put the chapathi.Reduce the flame to medium.Keep rolling.U will see some bubbles appear on the top of chapathi.Immediately flip the chapathi.Cook the other side in low flame by pressing it using a ladle so that corners will cook well.Remove and brush with ghee or oil if needed.Serve hot with kurma.

If u want to store the chapathi,spread a towel inside a hot pack & stack the chapathis one above the other.Close it with napkin & store it. It will stay soft for hours.If u want to pack the chapathis for lunch box,just fold the chapathi like a triangle & stack it.It will remain soft.

Must Read These instruction To Prepare Chapathi ::

The quantity of water may vary based on the atta u use.Aashirvaad takes little more water than Pillsbury.The water quantity i have given here is an approximate measure.It may vary for multi grain atta.
Do not add all the water while kneading the dough.Sprinkle water only in small quantities.If u feel u have added excess water,u can add little flour to it but u should add few more drops of oil & knead it really well else chapathi will come out hard.
Rolling the chapathi of uniform thickness is necessary for uniform puffing else chapathi won’t puff up in some places.Also never roll the chapathi very thin like a transparent sheet.They will roast like a papad.
Do not over dust the chapathi in flour.Do it once or twice.If u dust more,chapathi may come out soft but it will look dry.
Do not leave the chapathi dough or rolled chapathi in air for long time.It will become dry & gives u hard chapati.So keep it closed till use.
Heat of the flame is very important while cooking chapathi.It should be low to medium.Never cook in high flame.It will become a papad.Flame should be high only for making phulkas and that too while showing in direct flame.
Always brush the chapathi with oil or ghee if u keep for long time.No need to brush if u consume immediately.