As you all you know that I started the blog to share my mom’s recipes. She cooks everything with amazing attention and care and as such everything she cooks is delicious. She has always cooked and still cooks three full meals and few smaller meals from scratch each day.
The backbone of Indian cooking or more specifically Punjabi cooking are chapatis (also known as roti or phulka). Punjabis eat chapatis both for lunch and dinner every single day. So I recently did a back-of-the-envelope calculations to see how many chapatis my mom has made so far.
Yep, the number was kind of shocking!
750, 000……………!!! Yes, that’s three quarter of a million!
Now you know how important chapatis are to Punjabi food, I hope you will learn to make them.
I have divided the recipe into two parts and two separate videos. First part is for making fresh dough and second part is for making chapatis. You can use this dough recipe for making parathas and puris too.
Get your rolling pins out now!
- 2 cups wheat flour ask for chapati flour at any Indian grocery store
- 1/2 cup water
- Mix together the wheat flour and water.
- Knead the mixture for 4-5 minutes until the dough is soft - see video.
- Cover and set aside for ten minutes.
- Knead it again for another minute or two.
- Store the dough in a covered bowl.
- Make a small round ball from the wheat flour dough.
- Make a small disc using your hands - see video.
- Use a rolling ball to make a thin disc about 5-6 inches in width.
- In parallel, set an iron skillet (tawa) on high heat.
- Once the skillet is hot, put the chapati on the skillet.
- Turn the chapati over in few seconds.
- Once bubbles start forming on the surface of the chapati, turn it over again.
- Now very gently press the chapati with a soft cotton cloth to make the chapati fluff.
- Take off the skillet once both sides are cooked.
- Butter it lightly on one side (optional)