How do you make the perfect chapatti(roti)?
Hi… I make chapatti’s atleast twice daily. Mine always come very soft and fluffy. This is how I do it: – I add salt to the flour (I use the whole wheat unrefined flour to get all the fiber) and mix it well. Then add warm water, little at a time, to bring all the flour close to form a slightly sticky dough which is not too stiff or dry. Then knead the dough by the fold and press method (spread the dough with your knuckles in the bowl and fold it over and press down press down with your knuckles again.). Repeat this for atleast 3-4 whole minutes or until the dough has a smooth feel. If the dough is too stiff then add little water, if it is too sticky then add little flour. The more oyu knead, the sofer the chapatti. – Cover the dough with a plastic wrap or a lid and keep in a warm place or on the kitchen counter. Let it sit undisturbed for atleast 15-30 minutes. – While rolling out the chapattis, use minimum flour. Roll the chapatti first from the centre out and back, rotating it. Then
