Resep Chapati (Roti Datar India).

Instructions

1. Sieve the flour, add salt, and mix well. Place the flour in a large bowl and add 3/4 cup of the water. Stir gently with fingers in a circular motion until the flour starts to gather.  Add 1-2 tablespoons more flour if the dough looks too sticky. Add more water if it looks too dry and firm.
2. Knead the flour until it becomes soft and pliable and doesn’t stick to your fingers. You can put a little oil on your hand while kneading the dough to help with the kneading. Cover the dough with plastic wrap and let the dough rest for at least 1 hour at room temperature. You may also store the dough in the refrigerator. Just thaw it to room temperature before using it.
3. Once ready to make chapatis, heat the griddle over medium-high heat. Divide the dough into 10-12 equal-sized dough balls. Working on one dough ball at a time, roll it on the flour and flatten it a bit with your hands. Transfer the flattened ball to a clean flat surface, and roll it with a rolling pin into a 6-7 inch (15cm-17cm) disc. If the dough sticks to the surface, dust the surface with more flour.
4. Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface. Flip over and cook the other side. Flip over again and soon it will start to puff up. Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flattened part. The whole bread should puff up into a round ball.
5. Transfer the cooked chapatis to a serving platter. You may baste it with a little butter or ghee. Serve immediately.