roti/chapati/poli
(whole wheat flat bread)
Ingredients
whole wheat flour - 2 cups
water - 3/4th cup or enough to form a firm dough
salt - a pinch
vegetable oil - 3-4 tablespoons or enough for kneading the dough and brushing the chapatis
Recipe
Place 2 cups of whole wheat flour in a large mixing bowl. Add a pinch of salt and water ( do not add the whole measured water at once, add it gradually to form a firm dough.)
Knead it thoroughly for 5-7 minutes on a lightly floured surface adding some vegetable oil until you get smooth, firm dough.
Keep the dough covered for 20-30 minutes.
This dough will make 10-12 medium sized chapatis. Divide the dough into 10-12 rounded portions.
Place a flat, non-greased griddle on stove over moderate heat.
Take one portion of dough and dip it into flour. Then roll it with a rolling pin in a circular shape. Getting the right thickness is crucial - too thick chapatis will not puff up and too thin will be hard. A few trials and practice will result in perfect chapatis.
Place rolled chapati on a pre-heated griddle , turn the chapati over when the bubbles appear or when light brown spots are seen on the side facing griddle.
Repeat the turning over procedure for 2 to 3 times unless and until both the sides of the chapati have brown spots on it.
Remove chapati from griddle and brush with oil. Prepared chapatis should be covered so as to retain the softness.
Chapatis taste delicious with any subji, for example
sauteed potato or with
daal or salads.
Tip
Do not use all purpose flour; use only whole wheat flour.