Ingredients:
Wheat flour - 4 cups
Salt to taste
Ghee - 2 tbsp
Water - 3 cups
How to make soft dough:
Put the flour in the large bowl. Add salt and ghee to it and mix well. Make a well in the middle and pour 2 cups of water to it. Mix the flour and water by rotating it from centre to the outside of the bowl till all the flour is moist and becomes rough and scrambled. Sprinkle a little water and sart mixing it to a non sticky dough. The dough knead to be elastic and smooth.
How to test the dough:
Press it with the tip of the finger and it have to spring back, then it is of the right consistency.
How to make soft chappatis:
Rest the dough for half an hour by covering it with a wet towel. Make lemon sized balls and roll it into thin rounds. Heat a tawa and place one chappati in it. Reduce the flame and keep turning the chappati in rounds, when it starts fluffing up turn it to the other side and heat it again. Remove from the flame when done.
How to store the excess chappati dough:
Spread oil in a container with lid. Make larger balls of the dough and place it in it. The dough made this way lasts for about2 to 3 days.
Wheat flour - 4 cups
Salt to taste
Ghee - 2 tbsp
Water - 3 cups
How to make soft dough:
Put the flour in the large bowl. Add salt and ghee to it and mix well. Make a well in the middle and pour 2 cups of water to it. Mix the flour and water by rotating it from centre to the outside of the bowl till all the flour is moist and becomes rough and scrambled. Sprinkle a little water and sart mixing it to a non sticky dough. The dough knead to be elastic and smooth.
How to test the dough:
Press it with the tip of the finger and it have to spring back, then it is of the right consistency.
How to make soft chappatis:
Rest the dough for half an hour by covering it with a wet towel. Make lemon sized balls and roll it into thin rounds. Heat a tawa and place one chappati in it. Reduce the flame and keep turning the chappati in rounds, when it starts fluffing up turn it to the other side and heat it again. Remove from the flame when done.
How to store the excess chappati dough:
Spread oil in a container with lid. Make larger balls of the dough and place it in it. The dough made this way lasts for about2 to 3 days.
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