Cooking time : 20 min. Serving : 7-8
Chapati flour 8 oz
and 4 oz
Put the flour in a bowl. Gradually add enough water to make a
soft dough (about 7 fl oz of water). Knead the dough for several
minutes until smooth. Cover the dough with a damp cloth and set
aside for half an hour to rest.
If the dough is runny, flour your hands and knead for a few more
minutes. Form twelve equal balls and dust each with flour.
Heat up a cast-iron griddle or frying pan over a low flame on a
medium heat. Take one of the balls of dough, flatten it between
the palms of the hands, and dust it with flour on both sides.
Roll out to a 5 1/2" round, and slap the roti onto the heated
surface. Cook for about a minute, or until soft bubbles begin to
form, then turn over and cook for half a minute on the second side.
If you have a gas cooker, then use tongs to hold the roti in a
second flame for 3 seconds on each side. The roti should puff up.
Alternatively if you have an electric stove, put the roti under a
hot grill for a few seconds until it puffs up.
Serve the roti hot.