Ingredients
300 gms of Atta flour ( found in Indian or speciality grocery stores) pr fine whole meal flour
Whey reserved from the paneer preparation or plain water.
Makes approximately 20 chapattis. The dough can also be refrigerated for 2-3 days
In a large mixing bowl sift flour, make a well in the centre and add a small
quantity of whey or water. Work the flour and water/ whey together to make a
dough adding the liquid slowly to ensure you get the right consistency -
similar to making a pasta dough. Once the mixture has come together knead the
dough for 5 minutes. Cover and set aside to rest for at least 10 minutes.
To make chapattis, place a tawa ( flat pan used for making flat breads) or crepe pan on heat.
Take a bit of the dough and roll into a ball using your palms. Dust the ball into flour and roll into a circular shape with a rolling pin. Ensure the chapatti is of equal thickness to ensure even cooking. Pick up the rolled chapatti and place on the hot pan. Cook on both sides and then place directly onto the fire. Once it puffs up, place in aluminum foil to keep warm. You can also place butter or ghee on the warm chapattis or serve as is with any curry of your choice.
To make chapattis, place a tawa ( flat pan used for making flat breads) or crepe pan on heat.
Take a bit of the dough and roll into a ball using your palms. Dust the ball into flour and roll into a circular shape with a rolling pin. Ensure the chapatti is of equal thickness to ensure even cooking. Pick up the rolled chapatti and place on the hot pan. Cook on both sides and then place directly onto the fire. Once it puffs up, place in aluminum foil to keep warm. You can also place butter or ghee on the warm chapattis or serve as is with any curry of your choice.
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