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

By Ministry of Curry · 45 min

Ingredients

Instructions

1. In a steel parat or large bowl, mix the whole wheat flour, salt and half the oil until evenly combined.
2. Add the water gradually and knead until soft and smooth. Knead in the remaining oil with your knuckles until smooth. Cover and rest for 20 to 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 the triangle directly into a round, or bring its ends to the middle to form a circle first for a rounder chapati.
6. Roll evenly into a thin round about 8 to 9 inches wide, dusting with flour as needed.
7. Heat a cast-iron tawa or skillet over medium-high heat until hot. Cook the chapati for 30 to 40 seconds, until bubbles appear.
8. Flip and cook the other side. Gently press with a clean towel or spatula to help it puff, without pressing too hard.
9. Flip again and brush both sides lightly with oil or ghee. Remove once golden spots appear.
10. While still hot, gently clap it between your hands (or a towel) to separate the layers, taking care with the steam.
11. Fold in half, then in half again into a quarter. Keep warm in a casserole or serve immediately.

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