www.mahaskitchensecrets.com Indian Chapati Ingredients ● 2 cups chapati flour* ● Pinch salt Recipe ● 3/4 cup water

Preparation

1. Place the flour in a glass bowl then add the salt and slowly add the water mixing with other hand. knead for 7 to 10 minutes then wrap the ball in plastic and leave it to rest 30 minutes.

2. Roll the dough into a sausage like shape to a

diameter of 6 cm then cut it to discs 1 1/2 cm thick.

YIELD: 15 SMALL 3. Place on a well-floured board and roll the ​ disc to a thickness of 2 mm. PREPARATION TIME: 10 MINUTES ​ 4. Place a tava or a fry pan on high heat until it becomes very hot then lower to medium START TO FINISH: 1.10 HOUR ​ heat and place the rolled chapati on it. RESTING: 30 MINUTES ​ 5. When you notice little bubbles starting to form on the surface turn it over and again when you see bubbles forming again press very gently with a clean damp cloth as this Per chapati: 54 Calories; trace Fat (4.6% calories from encourages the bread to separate. fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 6. When it starts to separate you have an 0mg Cholesterol; 1mg Sodium. option of placing it on direct fire for 2 seconds as this causes the air to expand rapidly and create a pocket or keep it on the tava until done.

7. Serve hot.

8. Most atta flour or chapati flour is a super finely milled durum wheat flour.

Tips * The whole process of cooking each chapati is less than 2 ½ minutes. * If you can’t find atta flour use a super fine ground wholemeal flour. * You may need to add a touch more of water if you feel the dough is still tough. * Chapati is suitable for freezing up to 3 months.