Chapatis are made from a firm dough made from flour (whole grain common wheat), and water. Atta flour is more finely ground than most western style whole wheat flours.Some people also add salt and/or oil to the dough. Small portions of the dough are rolled out into discs much like a tortilla, using a rolling pin. The rolled-out dough is thrown on the preheated dry tava and cooked on both sides. Cooking Time: 10-15 minutes Servings: 4 Preparation Time: 10-15 minutes


    Uttar Pradesh, India
    1 person made this


    • Whole wheat flour (atta) 2 Cups
    • Water As required


    1. Knead soft dough with the ingredients.
    2. Cover and allow to rest for 15-20 minutes.
    3. Divide the dough into equal portions and form into balls.
    4. Roll with help of dry flour to a thin round.
    5. Heat tawa and place chapati on it.
    6. When dry on one side, turn it.
    7. Turn and cook the other side. This should be a little bit more cooked than the first side.
    8. Now hold the chapati with a tong and keep the first side directly on fire. The chapati will start to puff. Turn and keep the other side on fire. The chapati will puff more. Avoid burning the chapaties.
    9. Remove and apply ghee on the Chapati. Chapaties have to be served hot with any vegetable or curry.

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