Authentic Maharashtrian Chapati (Soft, Layered Rotis with Mom’s Tips & Tricks)

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Put the whole wheat flour, salt and half the oil in a steel parat or large bowl and mix well.
2. Add the water a little at a time and knead until soft and smooth. Add the remaining oil and knead with your knuckles until smooth. Cover and rest 20–30 minutes.
3. Pinch off a lemon-sized ball of dough, dip it in dry flour, and roll it into a 4-inch circle.
4. Brush with a few drops of oil and dust with dry flour. Fold in half, repeat the oil and flour, then fold into a triangle.
5. Either roll straight from the triangle, or bring the triangle's ends toward the middle to form a circle and then roll.
6. Roll evenly into a thin round about 8–9 inches wide, dusting with flour as needed.
7. Heat a cast-iron tawa or skillet on medium-high until hot. Cook the chapati 30–40 seconds, until bubbles appear.
8. Flip and cook the other side. Press gently with a clean towel or spatula to help it puff; pressing too hard makes it hard.
9. Flip again, brush both sides lightly with oil or ghee, and remove once golden spots appear.
10. While still hot, gently clap it between your hands (or with a clean towel) to open the layers. Watch out for the steam.
11. Fold in half, then in half again into a quarter. Keep warm in a casserole or serve right away.

Summarized from Ministry of Curry's video. Watch it for the details.