with the unbeatable health benefits of whole grain flour and a lower gluten content, the circular 'Chapati’ is India’s most common bread version, along with its thicker and larger counterpart 'roti’; both scrumptious just as-is or as accompaniments to a meal of hearty meat or fish curry , wholesome vegetable ‘Subji’ preparation and bowl of ‘Daal’ lentils. I’ve added cumin to my recipe for texture and a smoky flavor. Save Recipe Print Ingredients
whole wheat flour or Atta (see note on whole wheat flour) ½ cup water, plus more as required 1 tablespoon canola oil ½ teaspoon cumin seeds (optional)
a large bowl, bring together the whole wheat flour and salt.
of water at a time to make a soft dough ball.
the cumin seeds in oil till warm, not hot. This can be done on the stovetop or microwave oven. Cumin is not a requirement, but it imparts a smoky taste and texture to the Chapati. Knead the warm oil with cumin seeds into the dough.
out the dough into a log, and divide into 12 equal parts. Make small dough roundels with each part.
a flat cast iron griddle
circular Chapati. Or use a tortilla or Roti press to make light work of this step.
the flatbread on the hot griddle for 2 minutes per side; there will be a brown crust on the Chapati. Repeat this step for each Chapati. If desired, rizzle oil or clarified butter-ghee over the chapati while still warm. Unused dough can be stored refrigerated in a covered container for up to 2 days
can be kept warm and soft, covered in a paper/cloth kitchen towel till they are consumed.
parts and roll out large slightly thicker circles of 6-8 inches each. Roti will need to be cooked for 3-4 minutes per side.
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