Soft Chappati

Soft Chappati:

Chapati is an unleavened flatbread (also known as roti) from Sri Lanka, India, Nepal, Bangladesh and Pakistan. It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa, with the laobing flatbread serving as a local variation in China. 

The word chapat  in Hindi means "to slap", and the traditional method of forming rounds of thin dough is by slapping the dough between the wetted palms of the hands. With each slap, the round of dough is rotated. Chapati is noted in Ain-i-Akbari, a 16th-century document, by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak.Chapatis are one of the most common forms in which wheat, the staple of northern and western India, is consumed. The carbonized wheat grains discovered at the excavations at Mohenjo-Daro are of a similar variety to an endemic species of wheat still to be found in India today. The Indus Valley is known to be one of the ancestral lands of cultivated wheat.

Chapati sizes (diameter and thickness) vary from region to region and kitchen to kitchen. In Gujarat, for example, the chapati is called a 'rotli' and can be as thin as tissue paper. Chapatis made in domestic kitchens are usually not larger than 6–7 inches in diameter since the 'tava' on which they are made comes in sizes that fit comfortably on a domestic stove top. Tavas were traditionally made of unglazed earthenware, but are now typically made from metal. 

In most parts of India, there is a distinction made between a 'chapati' and its layered version, the 'paratha'. 'Parathas' are either made layered by spreading with ghee or oil folding and rolling out again into a disc, or else have a filling, such as spinach, dal (lentils) cooked radish, or potato. Parathas are mostly made using all-purpose flour instead of whole wheat flour. There is a newer version called 'Tandoori Roti' which is thick like the Paratha- and made using wholewheat flour.

Now we are going to check out how to make soft chappathi's at home.

.

                                      Soft Chappathi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/Dinner
Prep Time:30 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Wheat flour - 1 cup

Salt - needed

Sugar - 1/4 tsp

Milk - 3 tbsp

Oil - 3 tbsp

-----------------------------------------------------------------------------------------------------------------------

 Method:

• First take the flour in a cup and mix salt and sugar with it well. Add 1 tbsp oil and mix well. Now the flour will look as bread crumbs. Now add the milk and mix well, sprinkle water and mix it into a soft dough.Milk will yield soft chapathi's.
  
• Now keep it aside for maximum 30 mins. Beat the dough well with ur hands on the table or chopping board. The more you beat the dough will be soft. Bang it on the bowl  softly and mix well with your hands.Now roll it into a tube shaped dough and split it into small sized balls.

• Now using a rolling pin roll each ball into a small square on a flat surface.

• Now heat a tawa and when its hot add the chappati to the tawa. Turn it on both sides, it will rise up, press the places of the chappati where it rises with a tissue paper .

• When its cooked and fluffed on both sides, Its ready to be served.