Roti – Chapati

Ingredients for 1 servings:

• 1 cup flour (fine whole wheat flour, atta or chapati flour)
• ¼ tsp salt
• ½ cup water, lukewarm
• 2 tsp ghee
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Indian flatbread, makes 8 flatbreads

In a bowl, mix flour, salt, and water. Knead the dough well, adding more water if necessary, until it is nice and soft. In the end, it should be soft but not sticky. Cover the dough with a clean, damp tea towel and let it stand for at least 10 minutes. Then divide the dough into 8 equal pieces, shape them into balls, and flatten them. Take each piece, dip both sides in flour, and roll out into a flatbread about 15 cm in diameter. If the dough starts to stick, dust with more flour. Preheat the pan to medium heat (iron pans are best). Once the pan is hot enough (test with a few drops of water; it should evaporate with a hiss), place a roti in the pan. The roti should puff up and change color in different places. Turn the roti over and then back over after a few seconds. It’s best to press down on the puffed areas with a spatula so that the entire roti puffs up. Then turn the roti over again. It should have golden brown spots on both sides. Brush the side that was last in the pan with ghee. Then transfer the roti to a container lined with kitchen paper and cover to keep it soft. Repeat with the remaining flatbreads. Tip: The breads will be especially fluffy if you let the dough rest overnight.