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Chappati

This is Beena's mom Uma's recipe for the layered flatbread, ideal for ripping, dipping and eating with subzis and daals (with your hands). A perfect chappati will boast golden brown spots and puff up as it cooks.

This is Beena's mom Uma's recipe for the layered flatbread, ideal for ripping, dipping and eating with subzis and daals (with your hands). A perfect chappati will boast golden brown spots and puff up as it cooks.


Ingredients

Preparation

Take a large bowl. Add whole wheat flour or chakki atta and salt. Mix well with your fingers. Then make a well in the middle. Add oil and yogurt and mix. Now pour some water, little by little, and make a soft dough. (It should resemble a pizza dough.) Apply oil on your fingers and knead the dough on a pastry board. Cover the bowl with a plate and let it sit for ½ an hour. The dough is ready for rolling.

Take a small amount of dough (lime size). Cover it with whole wheat flour. Place the lime-size dough on a pastry board and roll into a small circle with a rolling pin. Apply a few dabs of oil with your finger and make 2 folds. It forms the shape of a triangle. Press it to close the unfolded sides. Again, cover it with flour and roll the triangle into a large triangle until it is rolled out to a 1/16th of an inch. Dab oil and transfer it to a warm griddle. Keep the flame on high and cook the chappati until you see light brown spots. It will take less than a minute to cook. Flip the chappati and cook the other side.