Chappathi

Ingredients
Items	Qnty	Comments
Sifted Wheat Flour	1 cup	(tamil:gothumai mavu)
Oil	1 tablespoon	(for kneading)
Salt	¼ teaspoon	or as required
Oil	1 cup	for making chappathis

Method

1. Put the flour in a bowl and add salt and oil and mix well.

2. Slowly add ½ a cup of warm water little by little and knead the dough well with your hands.It will take the form of a soft ball.

3. Cover with a damp cloth and leave aside for an hour.

4. Divide the dough into 5 equal portions and roll each one into a round ball.

5. Flour your working surface (any flat plate or wooden cutting board) and roll flat each ball (with a rolling pin) into a round circle about 5-6 inches in diameter.

6. Wipe off the excess flour and leave aside until all of them are rolled.You can also start cooking simultaneously.

7. Heat an iron skillet or frying pan on medium heat.

8. Oil the pan(1/2 teaspoon) and place the chappati on the frying pan.

9. Cook for about a minute or until bubble starts to appear on the chappathi.Turn over.

10. The chappatis might puff up on their own or you can place them over a gas flame for a few seconds(You can use tongs for holding the chappathi).

11. Cook until both the sides are golden brown.

12. Transfer to a serving plate.

Tips

· Setting the dough aside after kneading helps to soften the chappatis.

· Using warm water also softens the chappatis.

· Using more water loosens the dough and using less water hardens the chappatis.Make sure you use the correct amount of water for kneading.

· Chappatis can be wrapped in aluminium foils and refrigerated or frozen.They can also be stored in Ziploc bags.

· Before using the frozen chappatis thaw them overnight and reheat them in a microwave.They will be as fresh as new.

· Serve hot with chenna curry,vegetable kurma,thakkali therakkal,chicken or lamb gravy or any masala.