Chapathi

Chapathi is not a tough dish at all, but until we learn it properly we cant do it perfectly. Chapathi will be very nice to eat if it is soft. To make soft chapathi easily I have provided the detail below. Trust me, even I found it difficult to prepare chapathi until I learnt and now its easiest breakfast to prepare. Three things to notice to get soft chapathi are 1. To coat the oil on the wheat flour granules. 2. To make a soft dough using correct quantity of water. 3. To cook one side of chapathi only once, turning around again and again and cooking makes chapathi hard.


Prepartion time: 20 min
Servings: 15 chapathis

Ingredients:
Wheat flour -250gms
Oil 2tspoon
Salt-1/8th tspoon
water as much required to get soft spongy dough
Oil for shallow frying on tava

Method:

1. Take wheat flour , add oil and salt, Mix well so that oil coats the grains of flour.
2. Add water and knead it well to get soft spongy dough. While kneading if water is not sufficient can add it, but take care that you dont add too much of water. In case if you add more water, add extra wheat flour and knead well.
3. Keep it in a bowl,close the lid for about 15 minutes.
4. Take a big lemon size dough, roll it flatten, fold twice to make it to shape of almost triangle.Making folds helps in getting nice layers to the chapathi.
5. With the dusting of  wheat flour roll it in to flat, thin and round chapathi using a rolling pin.
6. On a medium high flame,heat the Tava, Place the Chapathi , add 1/2tspoon of oil on both sides and Cook it on both sides. Note: one side of chapathi should be cooked once, again and again turning around and cooking makes chapathi very hard.