4 cups flour
2 cups water (warmed but not boiling)
2 tsp salt
4 Tbsp oil for dough
1/2 cup oil for frying
Heat 2 cups of water. Don’t let the water boil. (Take the water off the heat when you see the little bubbles start popping off the bottom of the pot). Add your oil to the heated water.
Add salt to the flour. Fluff up the flour with your fingers and make a “volcano” with a crater on top in the bowl. Pour the water into the crater and mix until all the flour is mixed in (even off the bottom)**. Kneed the dough 10 times.
Make 4 or 5 small dough balls.
Roll out a ball of dough, fairly thin, (don’t worry about its perfect roundness quite yet) until you have an approximately 14′ (diameter ).
Add a Tablespoon of oil on to the chapati.
Spread the oil around.
Start pulling and cutting the dough circle into a 1′ thick ribbon of dough. It should look like a long dough rope when you reach the end.
Turn the dough ribbon around and around itself (like tape on a roll) creating a 1′ thick “pinwheel”.
Continue with the rest of the dough balls.
Roll out the “pinwheels” of dough into a 12′ chapatis.
Preheat your pan on medium high heat. Wipe out the hot frying pan.
Put the rolled out chapati in to the hot pan but don’t add oil yet. Roll out next pinwheel after chapati gets put into the frying pan. (You have to be a quick roller because you don’t want your chapati to burn).
Turn the chapati in the pan constantly, so that it doesn’t burn.
Lift the chapati and when there are golden brown spots all over flip it over. (If you notice that the chapati is burning turn your heat down slowly until you find the right heat)
Add 3 Tablespoons of oil around the outer edges of the chapati. Make sure to get some oil to the middle of the pan. Turn chapati until you notice that it is golden brown and flaky all over.
Flip the chapati. There should be enough oil to fry this side (if the pan is dry add a Tbsp more of oil). Turn chapati until this side is golden brown.
You can fold the chapati in half, to make it pull apart easily, and turn, flip, and turn.
Remember: The chapati shouldn’t be still in the pan for too long.
Take the flaky golden brown chapati out of the pan, put it on a dinner plate and continue frying. Don’t forget to wipe out the pan and make it dry for each chapati that goes in.
This recipe makes 4-6 large chapati’s and feeds 2 adults and 3 children (approximately)
*My husband is the master chapati maker of the house. He has perfected the recipe! I like to joke that he would make an old Indian grandmother jealous of his perfectly round and tasty chapati.
**My husband says that the dough should be coming off the edges of the bowl and off the fingers mixing the dough (not too sticky and not too dry). He also tests the dough by holding the large dough ball in the air and if it sags and stretches down the dough is perfectly ready. This is something to aspire to because it is not easy.