Making of Indian Flatbread (Chapati):
Take adequate quantity of whole wheat flour, smidgen the whole wheat flour with salt – according to preference of flavour; I opt out of drizzling any vegetable oil into the flour, because I use a superior variety of wheat for flour so the use of vegetable oil is not required for the dough to turn soft in texture; knead the flour using adequate quantity of water, the dough should not be sticky nor hard in texture – if the dough is sticky, add more whole wheat flour to the dough and knead; if in case the dough is hard, add adequate quantity of water to the dough and knead. The dough should be kneaded into smooth consistency.
It takes me approx. 10 minutes to knead the whole wheat flour into dough.
Roll the dough into medium dough balls – according to the size of chapati you prefer, place the dough ball on a smooth wooden surface/rolling board, sprinkle whole wheat flour on the dough ball, use a rolling pin to flatten the dough ball into a circular formation of reasonable thickness.
Place the chapati on a warm iron tava/frying pan, in medium heat, roast the chapati on both its sides – while roasting the flatbread, the chapati expands upward in proportion, this signifies that the chapati will have a soft consistency, also while roasting the chapati use a wooden spatula to apply soft pressure over it – for cooking the chapati uniformly. I do not apply any oil or ghee (clarified butter) on the chapati, because I usually use an oil based product or sauce to flavour the chapati (flatbread).
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