Chappatis (roti)

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 6 cups all-purpose flour
• 2 cups water
• 1/2 cup milk
• 1 tablespoon salt
• 1/4 cup oil
• melted butter
• flour, for rolling out dough

Recipe

• 1 put flour and salt in a bowl.
• 2 add water a cup at a time, kneading.
• 3 when kneading, make your hand into a fist and roll your knuckles into the dough, folding edges in continuously, working in all the flour.
• 4 when all the flour is kneaded into a ball, poke lots of holes into the ball of dough.
• 5 pour a little oil into the dough and knead it inches.
• 6 add the rest of the oil (the dough will look very oily and that's the way it should be).
• 7 cover with a clean cloth and let sit for at least an hour.
• 8 roll the ball in a little bit of flour so it's not sticky.
• 9 divide the dough into about 15-20 balls depending on how big you want the chappatis to be.
• 10 flour the counter/board.
• 11 roll out each ball to about 6 inches in diameter.
• 12 brush with melted butter.
• 13 fold in three (like you fold a letter).
• 14 now it should almost look like a long tube.
• 15 take one end of that tube and fold it in to the centre and gently press it inches.
• 16 take the other end of the tube and fold it over the seam.
• 17 now you should have a little bundle of dough.
• 18 (in other words, fold the dough into thirds one way, and then the other).
• 19 flour a plate and place the bundles on them.
• 20 roll each one out to about 6-8 inch diamete, flouring counter/board as needed.
• 21 on a flat cast iron disc (available at indian grocery stores) or on a big frying pan (cast iron is best), heat pan, and put chappati on it.
• 22 when it starts looking a bit translucent, flip it over.
• 23 brush with melted butter, shuffling it around the pan quickly, then a quick flip over, a bit of melted butter (it should start puffing up into a pillow like shape).
• 24 once it has small golden brown dots on both sides, take it off an put into a serving dish (cover with a clean cloth as you keep preparing the rest).
• 25 you will have to adjust the heat during the whole frying process.
• 26 clean off the pan with paper towels or a clean cloth in between frying each chappati.
• 27 don't turn the chappatis too much, just once or twice is enough.