Chappati/Parata



Dough discs

Chappati/Parata

Ingredients:

• 1 cup of wheat flour
• 1/2 cup of warm water



Set up

• 1/2 tsp of salt

Prep:

1 small dish of oil with a spoon for smearing 

Method:



Roll

Mix and knead all ingredients in a bowl. With your hands, roll the dough out on a flat surface to form a 1" tubular shaped lump. Cut this up with a butter knife into 1/2 " discs, roll between your palms and set aside. Using a rolling pin, roll each disc into flat 3"- 4"diameter roti's. Sprinkle a couple drops of oil and smear it around with the spoon or your fingeers. Fold into half and repeat the oil smearing process. Fold over to form a triangle and gently press down on open edges to seal. Make these triangular dough pieces with all the dough discs you have made.





Cook

Then, using a rolling pin, roll each triangle dough into 6" to 8" circle/rounded triangles, about 1/8" thick. Sprinkle a till dry wheat flour while using the rolling pin to help prevent the dough from sticking. Roll out all the triangular dough in a similar fashion. Ensure they do not stick to each other (can sprinkle a liitle flour, or use wax paper to keep them separate). Make about 8 to 10 chappatis. 



On medium heat, heat the tava til it is hot. Place each chappati on the heated tava and cook both sides by flipping with a flat spatula. Add few drops of oil for each side. Keep flipping sides till chappati is cooked. Chappati will be brown here and there when done. Chappatis also puff up pretty well.