It is a flat bread that takes less than a minute to bake on the plate!
🇮🇳😋
Ingredients:
1 cup (tea) of "atta" or whole wheat flour
½ teaspoon of salt
1 tablespoon of ghee or oil (optional)
½ cup (tea) of water
White wheat flour (for sprinkling)
Method of preparation:
In a large bowl, mix the whole wheat flour with the salt.
Drizzle with half the water and mix by hand, until it forms a thick flour.
Add oil (optional) and mix with your fingertips.
Gradually add the rest of the water, kneading the dough by hand. Squeeze, knead, stretch and knead again, inside the bowl, for about five minutes, until it reaches a soft and elastic texture. If you prefer to knead on the countertop, sprinkle the surface with a very thin layer of wheat flour. But avoid adding more flour to the dough. It is very soft at first and, as we knead, it is on point.
Sprinkle a workbench with wheat flour and roll out the dough. With a knife (or spatula) divide into 10 portions.
Roll each piece with your hands, as if it were a brigadeiro.
Open the ball with the rolling pin until it forms a thin disc - if the dough starts to stick to the roll or the bench, sprinkle more flour.
While opening the discs, heat a frying pan (preferably non-stick) over medium heat, without greasing.
When it is hot, place the dough disk and let the bread bake for about 20 to 30 seconds, until bubbles start to form.
Turn the bread over and leave for another 15 seconds in the skillet. In the meantime, light another stove top.
Take the bread out of the frying pan with tongs and place it directly on the flame from the other end of the stove to lightly inflate and singe.
Transfer the bread to a plate and repeat with the other discs. You can also finish the chapatis in the pan, just let it cook for a longer time after turning.
Serve next. It can be eaten alone, with butter or even with an Indian dish of vegetables or meats! 🍲
Do you like it? 🤩 Tell us the result!
#roti #chapati #indian bread
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