Chapatis are prepared daily in most Indian homes. They are best eaten as soon as they are cooked although they can be kept warm, wrapped in foil and placed in a warm oven.
In India, Chapatis are made daily and when you see how easy they are to make you will understand why!
- Sift the flour and salt into a large bowl.
- Make a well in the centre and slowly add small quantities of water until you have a smooth but pliable dough.
- Grease the palms of your hands and knead the dough well.
- Keep the dough covered until you are ready to use.
- Divide the dough into 10 - 12 equal portions, using one portion at a time and keeping the rest covered.
- Knead each portion into a ball.
- Flatten the ball with your hands and place on a floured surface. Roll out until you have a circle of about 17.5cm in diameter.
- Heat a heavy griddle and, when hot, roast the chapatis for 2 - 3 minutes on each side, pressing the edges down gently.
- When both sides are ready, brush the first side lightly with butter or ghee and serve.