INGREDIENTS
3 cups of All Purpose Flour ( not self rising), Plus extra for kneading and dusting
1 ½ cups of warm water
1 tsp of salt
1 tsp of sugar
Enough Vegetable oil for frying
PROCEDURE
- In a bowl, measure three cups of flour.
- In another bowl, mix salt, sugar, 2 tbps of oil and 1 cup of water. Stir until the salt and sugar dissolves.
- Pour the liquid mixture above (step 2) in the flour bowl and mix well. Keep adding the remaining water until the dough becomes soft.
- Knead the dough for five minutes and add flour if needed.
- Transfer the dough on a flat surface and continue kneading and adding flour when needed for 10 minutes. Add more flour to make it more thick but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity)
- Return the ready chapati dough in a bowl, add some oil and knead to mix it up until it soft and not sticky. Cover the dough and leave it for 40 minutes.
- After the 40 minutes, divide the dough into 10 to 13 equal parts making ball like shapes. Arrange them in a flat surface dusted with flour.
- Right away, pick one of the balls and place it on a flat surface.
- With a rolling pin, roll the ball to a circular shape.
- Brush the circular chapati with oil on top.
- At the side that faces you, start folding and rolling the oiled chapati with both hands as if you are rolling a rode away from your direction.
- Once you have a shape that looks like a rope, create a coil like shape.
- Make a coiled ball and with your palm, press the ball down to make it flat.
- Next, with a rolling pin make a circular shape again. (As you can see the image, layers can be seen on the rolled out chapati). In a hot pan, place the rolled out circular chapati and fry each side until its golden brown on medium heat.Put your cooked chapati in plastic wrap or container and cover. Serve after 20 minutes.
ENJOY IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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