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Method:
Pour oil and salt into the whole wheat
atta and mix well.
Pour water and knead the dough into a
fairly dry, smooth ball.
The dough should not stick to the
fingers or be dry or hard.
Allow the dough to stand covered for 2
to 2 ½ hours for chapatis.
Divide the dough into lemon sized
balls. On a lightly floured surface, flatten one ball of dough with
your hand. Using a rolling pin, roll out the dough into a thin,
round patty, about 5 inches in diameter.
Smear little amount of ghee on chapati
tawa. Keep it on the flame.
Moderately roast both the sides of
chapati on tawa. |
