Ingredients:
Wheat Flour - 1 cup
Water 1/2 cup(can vary depending on the amount of ghee/oil quantity)
Ghee/Oil - 1/2 tea spoon (optional)
Mixing bowl
Round Tava
Spatula
Round Tava
Spatula
Method:
First prepare the dough. Take wheat flour in a mixing bowl and add ghee/oil to this. Now heat water and pour it into the bowl containing the flour slowly, little by little(dont add fully). Mix well. Add some more water if required and mix well. Dough becomes soft if you mix for more time thoroughly.
Now make big lemon sized balls out of the dough and then roll into a round chapathi. While rolling use little flour, sprinkle and roll again. Use a roller that is light in weight and which is thin. Tip for making round chapathi is that you should hold the roller with two fingers on each side of the roller. Roll fast without putting much pressure. Rolling this way, you can rotate the roller along with the chapathi. This is a trick one has to learn. :) Make sure you roll chapathi thin enough so that it is cooked well.
Heat the tava. Once you see the hot air blowing on the tava you can place the rolled chapathi on the tava. Once you roast for 30 seconds, you will see small bubbles coming. Flip the chapathi using a spatula and repeat the same process for this side as well. You can now put the chapathi directly to the flame using tongs. Flip chapathi with the tongs. You see that chapathi puffs out like a balloon :D.
Make note that flame adjustment during Chapathi roasting is very important. Use a thick round tava, with long handle on one side for chapathi roasting. One can add oil/ghee while roasting. This is optional. The one which is done without oil/ghee is called pulka(which puffed out like a balloon).
Chapathi is now ready to serve along with a side dish of your choice... :)
Now make big lemon sized balls out of the dough and then roll into a round chapathi. While rolling use little flour, sprinkle and roll again. Use a roller that is light in weight and which is thin. Tip for making round chapathi is that you should hold the roller with two fingers on each side of the roller. Roll fast without putting much pressure. Rolling this way, you can rotate the roller along with the chapathi. This is a trick one has to learn. :) Make sure you roll chapathi thin enough so that it is cooked well.
Heat the tava. Once you see the hot air blowing on the tava you can place the rolled chapathi on the tava. Once you roast for 30 seconds, you will see small bubbles coming. Flip the chapathi using a spatula and repeat the same process for this side as well. You can now put the chapathi directly to the flame using tongs. Flip chapathi with the tongs. You see that chapathi puffs out like a balloon :D.
Make note that flame adjustment during Chapathi roasting is very important. Use a thick round tava, with long handle on one side for chapathi roasting. One can add oil/ghee while roasting. This is optional. The one which is done without oil/ghee is called pulka(which puffed out like a balloon).
Chapathi is now ready to serve along with a side dish of your choice... :)
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