Tips for soft chapatti and Healthy Online -2019

Flat bread or chapatti is called roti in Hindi/Urdu. It is quite popular in the Asian countries and is also the most versatile because it can be used as regular toast or as perfect accompaniment with curries, vegetables, meat, pulses and chicken. This can be rolled out from multiple grain types but is made commonly with whole wheat that has been finely ground, white flour/wheat flour mixture or sometimes both. For cooking a chapatti that is soft, there is a lot of practice that goes into honing the art. Vitals for the perfect chapatti include proper cooking of it, uniform thickness and the perfect round shape it has. They can be easily reheated but are best cooked when fresh. You can have them served with pickle or chutney. The recipe is mentioned down below.

Ingredients that are a must 

You may have heard that the puddings proof lies in its taste similarly the roti and poori’s texture lies in its dough. Unless the flour is well-knead to right consistency, it can get tough for rolling the dough. The right-hand thumb-rule to get the rotis right has to be the malleable dough. Yes, dough preparation can be one of those messy affairs but problem is further compounded if you are novice in the galley. 

For helping you get rotis each there is readymade chapatti that can be ordered fromFresh phulka. However, if you look forward to making it on your own then here are the ingredients needed.

Things needed

Three cups of whole-wheat flour, lukewarm water but not boiling hot, a pinch of salt (optional and oil if you need to make chapattis.

The procedure

The flour has to be sifted in a bowl. After, this lukewarm water has to be added directly to the flour. You must make sure that the water is not boiling hot otherwise the hotness can end up cooking the flour. Water also must not be cold. Once the dough is knead, you can continue kneading so that dough is soft. Once kneading is over, have the dough covered for at least an hour. The chapattis turn out well just like any readymade chapatti because dough can be easily handled. For better result the dough can be refrigerated as well. Lastly, the dough has to be divided to smaller pieces as per your wish and smooth balls have to be made out of it. 

Rolling technique

The chapatti must be started forming after having the dough pressed between hands and having the ball converted into circle. Do not excess flour but only if the dough tends to stick. Make chapattis with equal thickness, round and not too thin. After having obtained the desired shape, dust the excess flour off by having it clapped between hands. On a preheated tava, place the bread and post fifteen seconds flip it over.

Serve hot

The roti has to be kept turning until color is changed and quick turning ensures that chapattis are soft. Rotis will eventually fluff out and you must make sure that they are not burned out. Store them in hot pot and serve hot.