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Parathas are an Indian unleavened bread and an integral part of many Indian meals. Any subzi (vegetable) or curry dish can be fabulous when accompanied with fresh, hot parathas. Try this recipe. It’ll be worth your while! Although we refer to this recipe as Chapatti in the video, this is actually a Paratha recipe. The difference between the two is that Chapattis are cooked without oil whereas Parathas are pan fried.

Chapatti Step One Chapatti Step Two Chapatti Step Three Click images to enlarge

Ingredients:

 

Whole Wheat Flour - 1½ cups

Oil - 3 tsp

Salt - ¼ tsp

Warm water - ½ cup + 2 tbsp

Whole Wheat Flour – ½ cup

Oil for pan frying

 

Method:

  1. In a large bowl, mix the flour and salt well.
  2. Add oil and mix again to incorporate the oil into the flour.
  3. Slowly add warm water and knead to form a dough.
  4. Shape dough into a ball and rub a few drops of oil on it to coat.
  5. Cover and let it stand for at least 15 minutes.
  6. Knead dough once more and divide it into 9 ping pong size balls.
  7. Roll each ball in your palms and press into a flat circle.
  8. Put ½ cup of whole wheat flour in a flat bowl or dish.
  9. Dip a flattened ball into the dry flour and coat it on all sides.
  10. Using a rolling pin, roll out each ball into a flat disc – similar to a tortilla.
  11. Keep dipping the dough into the dry flour while rolling so it doesn’t stick.
  12. Heat a tava or skillet on medium heat.
  13. Place the rolled chapatti on the skillet.
  14. When bubbles start to form, flip the chapatti over.
  15. After about 10-15 seconds, smear the chapatti with a little oil and flip over.
  16. With a spatula, press the chapatti to make it balloon up.
  17. Smear the other side with a little oil and flip over again.
  18. Keep pressing on the bubbles gently to make the entire chapatti rise up.
  19. Chapatti is done when all the raw dough appears cooked.

 

Makes 9 Chapattis

 

Tips:

  1. Practice, practice, practice! The more you make chapattis, the better you will be at rolling them.
  2. While rolling a chapatti, gently rub your palm over it. You can immediately feel where it is too thick or too thin. Then, roll accordingly. The goal is to have a chapatti that is the same thickness all around.
  3. Invest in an insulated chapatti container. As you cook the chapattis, place them in the container and close the lid to keep them piping hot until dinner time.

Watch and learn.

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