Roti Chapati Recipes
CHAPATI (ROTI)
Make and share this Chapati (Roti) recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water).
- Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for a few more minutes.
- Form ten equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a low flame on a medium heat.
- Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides.
- Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up.
- Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.
Nutrition Facts : Calories 235.2, Fat 1.3, SaturatedFat 0.2, Sodium 4.5, Carbohydrate 50.4, Fiber 8.5, Sugar 0.3, Protein 9.5
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- After the dough has rested, give it a quick knead again.Divide the dough into 12 equal parts, each weighing around 35 to 37 grams.
- Heat the tawa (skillet) on medium-high heat. Make sure the tawa is hot enough before you place the roti on the tawa.Dust excess flour off the rolled roti and place it on the hot tawa.
- here's how you can make chapati (or roti whatever you call it) on tawa without putting it directly on flame to puff.Roll the roti as usual and place it on the hot tawa. Let it cook for 30 seconds until you see some bubbles on top. At this point flip the roti. You don't want the first side to cook a lot.
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