For six to eight chapatis you will need 400 grams of flour (no self-rising flour), a level teaspoon of salt, and a tablespoon of oil, for example, sunflower oil. With a few tablespoons preferably warm water, the chapatis are baked in a flat pan, for example, an iron frying pan.
The chapatis are baked in a flat pan, for example, an iron frying pan. Mix the flour, salt, and oil in a large bowl. Add a few spoonfuls of warm water, and start kneading.
In the end, you need to get a firm, elastic dough. So do not add the water in one go, but spoon by spoon, and see how the dough becomes. It is best to keep kneading a little longer. The smoother the dough becomes, it is good for the arm muscles.
When the dough is ready, place it in the bowl and put a sheet of kitchen foil over it. The dough must rest for at least fifteen minutes, then the flour granules suck themselves full of moisture. This makes the dough even more elastic.
Take the dough ball out of the bowl, and pull off a piece of it, about the size of a ping-pong ball. Roll the dough into a ball and place it on a smooth work surface. Roll the ball flat with a rolling pin. To prevent sticking, you can pollinate the work surface with flour, but be careful with that.
Make sure that the dough paste is round and above all: well thin. A millimeter is almost too thick. Really: the thinner the dough paste, the better the chapati.
Let the frying pan get reasonably hot. Do not put oil in the pan! The chapati should bake dry. Place the thin, round dough slice in the hot pan and wait. Pretty soon bubbles form from the inside. This is due to the steam that arises inside the chapati. The dough is busy cooking!
Wait a moment, and then turn the chapati over. While the other half cooks, more bubbles are already forming. Patience. After a few counts, turn the chapati over and repeat that turning with some regularity. Use pliers, if you do not want to burn your fingers.
Eventually, you will see that the bubbles turn a little brown: that is a good sign. In addition, the chapati begins to puff up considerably. The thinner the dough, the better the chapati puffs up. You can flatten those big 'blisters' a bit, but you don't have to.
If the outside is cooked, if the chapati is puffed up here and there, and if brown spots and edges arise, then the chapati is cooked. Place it on a grid and let it evaporate.
So, that was the first chapati! Now the rest of the dough is in the same way.
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