Chapatti Flour is now available in some branches of the major supermarkets. It is of course sold by Indian stores, where it’s known as Atta(emphasis on the first syllable). It comes in brown and white varieties. I happen to prefer the brown.
If you can’t find Chapatti Flour where you live, a substitute can be made by mixing 50% Wholewheat Flour with 50% All-purpose Flour.
Chapattis
Recipe Type: Side Dish
Cuisine: Indian
Author:
Serves: 4
Chapattis(or Rotis, as they ‘re sometimes called) are the traditional Indian flatbreads. They’re often served with vegetable curries like Mattar Paneer.
Ingredients
- 500g Brown Atta, or Chapatti Flour
- 200 ml Hot(but not boiling) Water
- Flour for Pastry Board
- Reduced Fat “Buttery” Margarine
Instructions
- Sieve the Chapatti Flour into a mixing bowl
- Gradually mix in the hot water until you’ve got a stiff dough
- It shouldn’t be too soft!
- Knead the dough until it’s fairly elastic
- Divide it into balls the size of a tomato
- Spread flour over a pastry board and rolling pin
- Roll each ball into a thin pancake
- To cook the Chapattis use a Tawa(traditional Chapatti Pan) or a heavy-based Frying Pan
- Spray or brush the pan with oil
- Get it very hot
- Cook each Chapatti for about 15 seconds each side.
- As you’re cooking the second side, the Chapatti may start to puff up
- This is OK. It’s a sign that it’s cooked and it’ll go down
- Traditionally Indians rub the top side of each Chapatti with butter
- Use a reduced fat substitute that’s suitable for cooking
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