How to Make Chapatis: The Indian Bread
Benefit From the Nutrients in Whole Wheat Flour by Eating Rotis
Wheat is the oldest cereal crop. It was cultivated in the Euphrates valley as early as 10,000 B.C. As one the most important food grains in the world it is used to produce a variety of foods that include breads, cakes, noodles, biscuits and many more.
Health Benefits of Whole Wheat
The health benefits of whole wheat are limitless. Wheat is a rich source of
- Dietary fiber which is necessary for proper functioning of the digestive tract
- Iron which is an important part of our blood
- Vitamin B-complex which includes thiamine, niacin and riboflavin, all necessary for the proper functioning of our body
- Zinc which is important for skin healing and growth properties.
- Trace minerals such as magnesium and selenium
Whole Wheat Flour is More Nutrient Than White Flour
To derive maximum benefit from wheat it is essential to choose products made from whole wheat rather than those that are made from refined white flour. When wheat is refined its bran and germ are removed. These are most nutrient-rich parts of the wheat grain. Most baked goods use white flour. Even those labeled whole wheat contain some refined flour since whole wheat flour is heavier and does not rise as well as white flour.
About Chapati
One of the healthiest of wheat products is the chapatti. It is a flat round piece of baked dough. It is eaten daily in most households in South East Asia where it takes the place of bread. It has numerous variations from rotis to puris,parathas and many more. The simplest version is the plain chapatti or roti.
How to Make Chapatis
Ingredients for Chapati Dough
- 1 cup whole wheat flour
- 1 tsp salt
- 2 tbsp oil
- Water, amount will depend on the fineness of flour, the coarser the flour the more water it will need
Equipment Required to Make Chapatis
- Rolling pin
- Tawah which is a slightly concave disc shaped griddle made of cast iron
- Kitchen tongs
Receipe for Chapati
- Mix flour and salt in a deep bowl.
- Make a hole in the middle and slowly add appropriate amount of water.
- Keep mixing by hand to judge amount of water required.
- Add the oil.
- Knead the dough into a smooth ball.
- Add flour or water as required to make the dough workable and elastic. It should not stick to the fingers nor should it be too dry.
- Punch the dough with the fist and then pick it up and bang it into the bowl a few times to make it softer and firmer.
- Cover the dough and let it stand for an hour.
- Divide it into plum-sized balls.
- Flatten a ball on to a plain floured surface.
- Use a rolling pin to roll the dough ball into a thin round about 6 inches in diameter. Roll from the center so that the edges are thinner than the middle.
- Preheat a cast-iron skillet.
- Dust the roti of any extra dough and place it on the tawah.
- When bubbles begin to appear, flip the chapatti over.
- Turn it over a few times until the color changes to a golden brown.
- Use kitchen tongs to remove the roti from the tawah.
- If cooking on a gas stove hold the cooked chapatti over a medium flame letting it puff up. Turn quickly to cook the other side and then remove from the flame.
- If cooking on an electric stove pat the chapatti gently with a clean cloth to encourage it to puff up in to a round ball.
- Place the cooked chapattis in a towel-lined hot case so that they remain warm.
Serve hot chapatis with a dollop of butter. They can be eaten with just about any kind of soup or stew. Children especially like rotis spread with jam or cheese and rolled up in their hand. They have very less fat and are packed with vitamins and minerials.
Tawah
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Making rotis
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