Ingredients of chapati

Wheat flour - 2 cups
maida - 1 cup
water - as required
salt - add to taste
oil or ghee - as required


Methods of chapati

Mix the flour and salt in a large bowl.

Add the water Slowly.

Start with less water and gradually increase.

Mix the water in the flour to make dough.

Cover the dough wet towel and let it rest for 30 minutes.

When you are ready to start making the chapatis, heat heavy non-stick griddle on medium heat.

Then divide it into lemon size balls.

Roll out each balls of the dough evenly to a thin circular disk on a 5 to 6" in diameter.

Place one chapati on the griddle, the heat spread evenly on the bottom side.

Flip to an other side.

The chapati will get more air puf and should only cook about 1 minutes on the second side.

When cooked, it will look brown then add little oil on both sides.

Remove the chapati immediately from the griddle.

Make all chapati in the same procedure.

Serve hot chapaties with chapati dal, potato masala and veg kurma.

All non-veg recipes are good combination for chapati.