Layered Chapati
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Ingredients
| Ingredients | Quantity |
|---|---|
| Whole Wheat Flour | 1 Cup |
| All Purpose Flour/Maida | 1 Cup |
| Salt | to Taste |
| Sugar | 1 tsp |
| Oil | 1/4 Cup |
Servings
| Serving | 5 Roti |
|---|---|
| Preparation Time | 20 Mins |
| Cooking Time | 20 Mins |
Method
Mix all ingredients with 2 Tbsp oil. Rub in oil till crumbly. Add luke warm water in little amounts per time and knead well. Add oil to aid in kneading so that the dough doesn't stick on your hands. Apply oil lightly to surface of dough and wrap with a cloth/cling film to rest for about 15 mins.
Divide into lemon sized balls. Dust flour and roll it out about 5". Greast oil on the surface.
Place the chapati on dusting flour. Put oiled side first and pat it down lightly. Turn and do the same on other side.
Fold it like a fan as shown and pull slightly as you do this. Finally press folds together and stretch slightly as well.
Roll it in circular motion and tuck the end to the bottom. Let it rest for about 15 mins for the flour to be absorbed by oil.
Dust it lightly in the flour and shake off excess flour and proceed to roll it out about 5".
Pre heat pan an wipe it with a kitchen papaer soaked in a little oil to stop chapati's from sticking. Cook for a min and a half till color changes and bubbles appear on top. Turn it over and a little oil to the cooked side. Turn over to the other side and apply a little oil as well and cook for a minute.
Recipe Tips
- Apply oil from edges when you fry, so the oil flew towards center.
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