Roti is the generic name for Indian 'bread'.
Chappati: flat, non-yeasted, dry roasted bread
Atta flour - 2 cups Atta (Indian wholewheat flour. Purchase from Indian Grocery Shop)
Salt - 1/2 flat tsp
Water – about 1 cup
Oil or Ghee
• Place flour and salt in a bowl, mix dry ingredients and then slowly add the water to the mix, pouring in just enough to make a soft, kneadable dough.
• Knead thoroughly for about 10 minutes to form a firm silky-smooth dough. (You can also mix your dough in a breadmaker or food processor).
• Cover with a tea towel, and go and meditate for 60 minutes.
• Returning to the kitchen refreshed from meditating, knead the dough again, for another or so, minute.
• Divide the dough into 12 equal-sized pieces, and shape into balls. Cover so that they do not dry out.
• Flatten each ball of dough on a flat, smooth, floured surface, and with a rolling pin, roll the dough out, flattening it, to a circle about the size of a bread-and-butter plate (5-6 inches in diameter).
• If you are struggling with the shape, use a small saucepan lid with a lip (or similar) to cut out a round shape, like you would biscuits.
• Cook each raw chappati on a hot, dry tawa (Indian flat griddle - similar to a frying pan) for about 20-30 seconds on the first side, then flip chappati over and cook for 10-15 seconds on the other side. Gently press with a large flat spatular, or a folded tea towel and they will puff up, and and small brown spots will appear on the underside.
• Remove from heat, spread oil or ghee onto chappati.
• Stack and cover till ready to eat. If too dry, put lashings of extra ghee on the hot chapattties to eat and enjoy.