Ingredients for chapati
3 cups of All-Purpose Flour (not self-rising)
1 ½ cups of warm water
1 teaspoon of salt
1 teaspoon of sugar
Method of preparing chapati
In a bowl, measure three cups of flour.
In another bowl, mix salt, sugar, 2 tablespoons of oil, and 1 cup of water. Stir in the salt and sugar dissolve.
Pour the liquid mixture above (step 2) in the flour bowl and mix well. Keep adding the remaining water until the dough becomes soft.
Knead the dough for five minutes and add flour if needed.
Transfer the dough to a flat surface and continue kneading and adding flour when needed for 10 minutes. Add more flour to make it thicker but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity).
Return the ready chapati dough in a bowl, add some oil and knead to mix it up until it is soft and not sticky. Cover the dough and leave it for 40 minutes
After 40 minutes, divide the dough into 10 to 13 equal parts making ball-like shapes. This will make them round in shape.
Arrange them on a flat surface dusted with flour.
Right away, pick one of the balls and place it on a flat surface
With a rolling pin, roll the ball into a circular shape.
Brush the circular chapati with oil on top.
At the side that faces you, start folding and rolling the oiled chapati with both hands as if you are rolling a rode away from your direction.
Once you have a shape that looks like a rope, create a coil-like shape
Make a coiled ball and with your palm, press the ball down to make it flat.
Next, with a rolling pin make a circular shape again.
On a hot pan, place the rolled-out circular chapati and fry each side until it’s golden brown on medium heat.
(Repeat steps 8 to 15 until you finish the rest chapati dough balls).
Put your cooked chapati in plastic wrap or container and cover. Serve after 20 minutes. All the best.