Ingredients:
1 cup plus 1 tablespoon whole wheat flour (Sharbati Atta: the brand I use is Sujatha Gold Atta)
½ cup room temperature water (approximately)…use more/less depending on dough consistency
½ tsp-1 tsp. salt to taste
½ tsp. olive oil plus ¼ tsp. for drizzling
Directions
Add ½ cup of water, salt, and ½ tsp. oil to bowl of stand mixer. Stir gently.
Add 1 cup of Atta to the bowl.
Attach dough hook and turn on the stand mixer to low speed then slowly increase speed to an appropriate momentum to see dough start to form.
Scrape the sides of the bowl with a spatula in between mixing, then increase speed of mixing again to allow the dough to form perfectly.
Continue mixing and dough will seem sticky. Add 1 tablespoon of Atta to sticky dough and continue to mix. Dough should form into a more soft and crack free consistency.
If dough is not sticky, the extra tablespoon Atta is not needed. Add Atta a tablespoon at a time until you get the desired soft, pliable, crack-free texture to the dough.
Remove the dough from the bowl and put on cutting board. It should not stick to your hands or the surface. If it does, add a little Atta and knead with 2 hands, first stretching dough away from you and then folding it back onto itself and stretching again.
Dough shouldn’t have to be kneaded too much because this is just so that you can feel if the desired texture was met. But feel free to stretch as much as you can.
Roll dough into a big ball (Crack-Free) and store back into a bowl with a tiny drizzle of olive oil to lightly coat the dough. Smear the oil onto dough. Let the dough sit, covered, for 20 min to 30 min max.
Remove dough onto surface once again and knead as much as you can. This step is optional to make sure your dough is soft, pliable and crack free.
Roll dough into small balls and shape into Chapathis. Sprinkle Atta onto rolling surface and flatten dough balls into Chapatis with 10 inch diameter or 1/4 inch thickness.
Once the Chapathis are rolled out, heat a nonstick or cast iron flat pan on medium-high heat. Add a Chapathi onto pan and heat for 5 seconds, flip and watch for tiny bubbles forming. Flip again so Chapathi may puff up slightly and flip until cooked through on both sides with brown spots on either side.
This method is a trial and error process. You’ll get the hang of it as you practice. Measurements are approximate. You may double the batch, but adjust ingredients accordingly. Start with small batch then as you feel comfortable increase amounts.
This recipe makes 6-7 Chapathis depending on the size of the dough balls.
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