Chapati bread, also known as Roti, is is an exotic flat bread to us Middle Europeans. The day when I entered India, I learned my first typical Indian food lesson. It is the most simplest bread in the world but its use is so versatile. You can use it to spoon up Curry, Daals and other dishes or you can transform it into a stuffed chapatti roll or you can even have it as breakfast with some honey on it. The chapati bread is popular all over India and I believe across the borders too. Literally every single household in India prepares and cooks chapati every single day in a year and around a billion people consume it every day. The numbers speak for themselves!
My relations from Europe had come down to Goa recently, in that time I had the chance to introduce them to some of the local specialties. The girls were not that much into spicy food so we tried to take it easy. The locals in Goa cook chapati in the morning with ghee (clarified butter) which gives a nice comforting flavor to the chapati bread. So my sister would always enjoy a fresh made ghee chapati topped with some home made Passion Fruit Strawberry Jam of mine. That was the time they suggested I would write a post about chapati, because they wanted the recipe and because their friends would of course need it too!
I decided to write about the ghee chapati bread version since it has more flavors, is addictive and it has multiple useful purposes. For the orientation I have added easy to follow step by step pictures so that you can reproduce the chapati bread in ease. Its fun to make your own chapatis from scratch and very simple, nothing can stop you now!
- ½ kilogram whole wheat flour (atta)
- pinch salt
- 2 Tablespoon Oil
- 1 Cup Water
- Ghee (clarified Butter)
- Start by mixing the Flour and the salt well, make a well and add the oil and water. Mix and work out the dough on a board. It should never be soft but rather harder! Let it rest for 10 min covered with some flour.
- Take some dough into your hand and form it into a ball.
- Roll that ball out with little flour so that it doesn’t stick and spread some ghee on the surface of the dough.
- Fold the dough circle as shown into a “Parcel”.
- Roll the dough “Parcel” out again. The form will be square.
- Dust it a bit so that the flour won’t burn while cooking and add the raw chapati to the preheated flat pan. Cook 1 side first for 10 seconds, then the other side.
- Turn a 2nd round and this time spread little ghee onto the surface. Turn it again and spread on that side some ghee too. The chapati will blow up a bit but not that much as it does when cooked without ghee.
- Some parts will get a bit dark and a cow freckles pattern will appear. That’s normal, that’s how it is prepared everywhere! I have seen people even frying it in a gas cooker flame or on an open fire.
The Chapatis together with the Curry are a perfect start into Indian Food culture and if you want to learn more about this wonderful, mysterious cuisine. By the way, there is a little surprise picture in that guestpost for you all to discover too!!