Reviews (2)
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
09/14/2019
I added a little more salt. I wasn't sure what to od when you knead the dough. Do you fold the dough back over itself or keep it flat? The resultant balls were a little more difficult to make, possibly because I rolled it back? The end result was pretty awesome though-hence the five stars.
Martha Stewart Member
Rating: Unrated
07/16/2010
I would like to add that to keep the chapati moist and soft for a longer time,u must put a small amount(half teasoon) of ghee on the hot chapati.
Back to Chapati
All Reviews for Chapati
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Chapati
Recipe Summary
Yield: Makes about 8
Ingredients
Ingredient Checklist
2 cups chapati flour or 1 cup all-purpose flour and 1 cup whole-wheat flour, combined, plus more for rolling
1 1/2 teaspoons coarse salt
2/3 cup to 1 cup lukewarm water
Olive oil
Gallery
Chapati
Recipe Summary
Yield: Makes about 8
Gallery
Chapati
Chapati
Chapati
Recipe Summary
Yield: Makes about 8
Recipe Summary
Yield: Makes about 8
Yield: Makes about 8
Makes about 8
Ingredients
Ingredients
- 2 cups chapati flour or 1 cup all-purpose flour and 1 cup whole-wheat flour, combined, plus more for rolling
- 1 1/2 teaspoons coarse salt
- 2/3 cup to 1 cup lukewarm water
- Olive oil
Directions
In a large bowl, stir together flour and salt. Make a well in the center and add some of the water to the well. Using your hands, mix, adding water as necessary, until a tacky dough is formed.
Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 8 minutes. Transfer to a large, clean bowl and cover with plastic wrap; let stand at room temperature 10 to 15 minutes.
Divide dough into 8 equal pieces. Roll each piece into a ball and cover with a clean kitchen towel. Working with one ball of dough at a time, roll ball in flour; shake off excess. Place dough on a lightly floured work surface and flatten with the palm of your hand. Using a lightly floured rolling pin, roll out dough to a 1/4-inch-thick round. Brush half of the round with oil and fold in half to form a half moon shape. Brush half moon shape with oil and fold in half again. Gently roll dough to flatten slightly. Form dough into a ball and roll out again to a 1/6-inch-thick round (about 6 to 7 inches in diameter). Repeat process with remaining balls of dough, keeping rounds covered with a kitchen towel as you roll.
Heat large, dry cast-iron griddle over medium heat until hot. Working with one round of dough at a time, place on griddle and cook until bottom is golden and browned in spots, about 30 seconds. Brush opposite side with oil and turn; cook until deep golden brown in spots, about 30 seconds to 1 minute. Turn again and cook, gently pressing with tongs, until chapati is cooked through and puffy, 30 seconds to 1 minute more. Remove chapati from skillet and keep warm while cooking remaining chapati.
Reviews (2)
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
09/14/2019
I added a little more salt. I wasn't sure what to od when you knead the dough. Do you fold the dough back over itself or keep it flat? The resultant balls were a little more difficult to make, possibly because I rolled it back? The end result was pretty awesome though-hence the five stars.
Martha Stewart Member
Rating: Unrated
07/16/2010
I would like to add that to keep the chapati moist and soft for a longer time,u must put a small amount(half teasoon) of ghee on the hot chapati.
Reviews (2)
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
09/14/2019
I added a little more salt. I wasn't sure what to od when you knead the dough. Do you fold the dough back over itself or keep it flat? The resultant balls were a little more difficult to make, possibly because I rolled it back? The end result was pretty awesome though-hence the five stars.
Martha Stewart Member
Rating: Unrated
07/16/2010
I would like to add that to keep the chapati moist and soft for a longer time,u must put a small amount(half teasoon) of ghee on the hot chapati.
Martha Stewart Member
Rating: 5 stars
09/14/2019
I added a little more salt. I wasn't sure what to od when you knead the dough. Do you fold the dough back over itself or keep it flat? The resultant balls were a little more difficult to make, possibly because I rolled it back? The end result was pretty awesome though-hence the five stars.
Rating: 5 stars
Rating: Unrated
07/16/2010
I would like to add that to keep the chapati moist and soft for a longer time,u must put a small amount(half teasoon) of ghee on the hot chapati.
Rating: Unrated
All Reviews for Chapati
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chapati
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
