Chapati is a Marathi name for Indian flatbread. It is called as roti or poli also. This flatbread is made of wheat flour and popular in North India as wheat grow more to the North side of India, but this flatbread is made in every single house in Maharashtra. In many houses, the breakfast till dinner consists of chapati and bhaji. Thus Chapati is made freshly every day.
I make batches and keep in the refrigerator for a week. The making procedure is the same, but the cooking style and storing is a bit different. I will share the tips regarding this below.
2 cup of Wheat flour
pinch of salt.
1 cup of water
3 to 4 tsp oil.
1/3 cup ghee ( If stored in the refrigerator)
- Take a big bowl, add wheat flour, salt and 1/2 cup of water. Mix the mixture to form a dough, keep mixing and adding water little by little to make a soft dough.
- Keep covered for 10/15 minutes.
- Apply 1 tsp of oil on the dough and combine once again and cover for few 5 minutes.
- Make small balls(approx 10 balls).
- Roll by rolling pin on a flat surface till a circle of approx. diameter 4cm is formed. brush oil on it fold it twice to form a triangle, dust-dry wheat flour on surface and roll circle of approx diameter 10 cm of the circle.
- Heat tawa( flat griddle), place chapati on tawa, turn when white bubbles can be seen on top of chapati.
- Turn upside down and cook evenly, now flip upside down, air will fill in. once the other side is also cooked evenly remove from tawa.
- serve with a brush of ghee on it.
For making chapati to store, the third time you start cooking chapati not to cook full. It should be half cooked. Remove from tawa and cool open. Make,cook and cool all chapatis. Brush ghee on the edges of the chapatis. Stack them on one another and cover with butter or parchment paper and keep in ziplock.
It stays for a week. Whenever needed bring it to room temperature and cook full to enjoy soft chapatis as if made fresh.