Grandma Lobo’s Chapatis.
First, if you don’t know what a Chapati is, here’s a definition: Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti (bread). The words are often used interchangeably. Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. While roti refers to any flat unleavened bread, chapati is a roti made of whole-wheat flour and cooked on a tava (flat skillet). Source
Chapatis remind me of being shipped to Toronto for no reason in the summer as a child. Those were great times, and the jam and chapatis afternoon snack were all part of it. So much so, that the older I get the more they remind me of simpler times, playing with my Micro Machines and Junk Yard Dog doll. Good times.
So here’s how to make Chapatis:
Ingredients and tools:
Whole wheat flour – 2 cups
Salt – 1 tspWater – Approx 3 /4 cup
Ghee or Vegetable Oil
Cast Iron Skillet for cooking or any solid frying pan.
(For best results use cast iron, I don’t know why but I’m told it’s better)
Mix dry ingredients together.
Mix in water slowly until flour is moist and kneed able.
Kneed until the dough is tacky but not sticky. You should do this for about 10-15 mins maximum.
Tear a piece of dough to desired size and roll out into little discs with a rolling pin. Roll out until it is approx 5mm thick.
Cover surface on 1 side with Ghee or Veg Oil. Then fold in half and then in half again and let the dough sit.
Repeat step 4 & 5 until all your dough looks like this.
Step 6: Roll out your triangled chapatis until they are again back to approx 5mm in thickness.
Step 7: Cook over Medium heat. Spread less than half a table spoon of vegetable oil on both sides of the chapati before placing it on the skillet or pan. Just enough to cover the chapati will do. Let it sit and check for scorch marks. Once you have a few scorch marks you can flip the Chapati over and do the same on the second side. Don’t worry if it puffs up, it IS normal and should be almost ready. Basically you are done, just cook until desired colour, (golden brown is the golden rule here)
Step 8: Remove from pan, fold once and you’re ready for the next one!
Step 9: Fold them over and stack them up and you’re done!
Step 10: Devour them.