Chapatis or Parathas are both classified as Rotis, which simply means "bread". I hesitated for some time before adding this recipe - for two reasons, most people may know how to do this anyway , but that's an assumption, not a fact, so I dismissed it; and secondly and more importantly, because roti-making becomes an automatic art, in which measurement and careful steps rarely occur!
But be assured, for this recipe I measured, as when allowing novices to make the "atta", huge amounts of extra flour/water are added in an endless cycle that produces dozens of rotis, and ties you to the stove for far too long!
This amount and method of chapati-making produces a reasonable number of good enough chapatis or rotis.
You can use this "atta" for either parathas or chapatis, and you can make 16 small rotis instead of the 8 large ones that this recipe produces.
Warning - do not get trapped into the innocent sounding request to increase the amount of atta, unless you want to spend hours at the stove cooking endlessly. Also, 1-2 rotis per head is good enough for a meal. Boys and men can and will eat large numbers of rotis given half a chance, so, to preserve sanity and waistlines, use this recipe that produces 8 large rotis, or 16 small ones. This is enough for a family of 4-6 adults and children of various ages and sizes.
A quick introduction to terminology
Atta - is the stoneground wholewheat flour found only in Indian stores. You can use supermarket bought wholewheat flour, white flour, or even self-raising flour in absolutely dire emergencies!
The mixed dough is also called "atta", just to confuse you.
Chapatis or Phulkas are made without any oil on the pan at all.
Parathas are made with oil. In the case of extreme hunger, make parathas, as hungry people will fill up with parathas sooner than chapatis.
Roti making provides stress relief, and more instant satisfaction than breadmaking in the oven, and children of all ages love to be involved. If kids are involved break off a small piece and give it to them to roll/play with. Throw it out when finished - quietly! In this case you will have once roti less, as you really don't want to eat the roti that has been played with!
You need:
Equipment
A flat surface for rolling, marble is good if you can get it
A rolling pin, again marble is good if you can get it
A flat iron tava, or a iron griddle, or a non-stick frypan
Preferably a high heat source, such as gas.
A clean tea-towel or jharon- folded
A flat spoon
A flat dish (parath), or a wide bowl for mixing
A large metal Spoon
Ingredients
3 cups of atta, keep a quarter cup's worth of atta aside in a small bowl. You will need this for dusting and flouring
1 cup of water
A pinch of salt
2 teaspoons of oil, or a pour a bit in.
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Steps
The Kneading
- In the bowl or parath, mix the atta, oil and salt with a metal spoon. Make a well in the atta, a depression in the middle of the mixture.
- Pour in the water into a well, and mix in the flour with the spoon. The gloop will quickly begin to clump, add a little more water in splashes with your hand, if necessary. Begin kneading when the dough forms and is not too sticky. The dough should be as soft as a ear-lobe when you pinch it.
- If you are using a bowl, remove from bowl and put it down on a clean flat surface.
- Knead quickly and peacefully without tearing the dough. Knead for 10 minutes until the dough is soft and silky, and you feel calm and peaceful!. You can rest the atta now if you like, covered with a wet napkin.
- Roll the dough into a long roll and divide into two, and into two again, and into two again. Roll the pieces into balls and at them down, so that they are smooth and unbroken.
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The Rolling
- Take a ball of atta and press down with three fingers to flatten the ball into a disc.
- Sprinkle the rolling board with a little dry atta and roll out the roti gently but firmly.
- Roll out into a large thin disc, roll around the edges to rotate the chapati under the rolling pin, till it forms more or less a round.
- Don't worry if it's not a perfect circle - expect to start with various maps of continents!
- Heat the pan or tava to a fierce heat, and pour some oil over it, spreading very thinly over the pan.
You can roll them all out and lay them out on a floured surface, or roll them one at a time as you go. Or you can have someone else roll them out for you as you start cooking the rotis.
The steps for cooking either chapathis or parathas are given below.
If you are cooking both parathas and chapatis, cook the parathas first. |
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Cooking Parathas
Place some oil in a small bowl near the cooktop.
Turn the heat to high if you had turned it down earlier. The tava must be very hot!
Pick up the rolled out the roti and hold it on your palm with your fingers spread out.
Throw the paratha on the hot, greased tava.
"Throw" is the right word, don't be timid! |
In a minute or two, the top layer of the paratha will start to bubble up.
Press down with a flat spoon, moving the paratha around the pan in a circular motion. Drizzle a little oil over the top of the paratha.
Flip it over.
At this time, you may need to turn the heat down a bit. |
Press down around the edges if they appear slightly uncooked.
Turn up the heat if necessary.
Press down with a flat spoon, moving the paratha around the pan in a circular motion. Drizzle a little oil over the top of the paratha. When the paratha is golden and smelling delightful, its ready.
Remove and place in a clean teatowel or jharon and wrap it up while you cook the next one. |
Note: Parathas and Chapatis need a very hot tava or pan, but you need to turn it down occasionally, if you find burn marks appearing on the layers.
Cooking Chapatis or Phulkas
Turn the heat to high if you had turned it down earlier. The tava must be very hot!
Pick up the rolled out the roti and hold it on your palm with your fingers spread out.
Throw the paratha on the hot dry tava.
"Throw" is the right word, don't be timid! |
In a minute or two, the top layer will start to bubble up.
Press down with folded tea towel firmly, moving the roti around the pan in a circular motion.
Flip it over.
At this time, you may need to turn the heat down a bit. |
Press down around the edges if they appear slightly uncooked.
Turn up the heat if necessary.
Press down with the teatowel, moving the paratha around the pan in a circular motion. It should fluff up, either in places, or in full so that it resembles a ball! When this happens, its ready.
Remove and place in a clean teatowel or jharon and wrap it up while you cook the next one. |
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