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Technique For Making Chapatis

Technique For Making Chapatis — a community recipe on Potlikkr.

Ingredients

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Method (preview)

1. 1

   RE: making chapatis - I thought your instructions for chapatis [or rotis as they can be called] were excellent - I've never measured the flour and water so I don't know about that, but I agree that warm water works well. I'd like to add that the food processor does a wonderful job of kneading the dough - I put the flour and salt in the processor, turn it on, dribble in a little oil [optional], and then add the warm water slowly until a ball is formed. The dough should be neither too stiff nor too soft. The main thing is to cover it and let it sit a while before rolling. If you let it sit too long some fermentation will occur [which is what I assume the ancient Israelites did except for the famous exodus].

2. 2

   When you learn the rhythm of rolling out the chapatis, you discover that they turn on their own! It's very encouraging to reach the stage at which one rolls and the chapatis turns obediently.