|Chapatti is the daily bread of India. Arabian Gulf traders have long ago introduced chapatties to their countries. Chapatties are served with tea for breakfast or with lunch and dinner. In the Gulf, hot oil and Mehyawah (pickled fish sauce is spread on hot chapatties then rolled like a cigarette or folded). Served especially for dinner.Ingridients4 cups fine brown flour or all-purpose flour
½ teaspoon salt
2 tablespoons butter or cooking oil
2 tablespoons butter or cooking oil for frying
1 ½ – 2 cups warm water or according to need
1.Sieve the flour, then measure 4 cups. Mix with salt and sieve again over a clean surface.
2.Make a well in the middle of the flour.
3.Pour ½ cup water, using the finger tips, mix small quantities of flour into the water starting from the flour surrounding the water. Keep on adding warm water as you mix in the remaining flour until a supple dough is formed.
4.Knead for 10-15 min., then form into a ball.
5.Roll the dough on a floured surface to form a circle ½ cm thick.
6.Brush the circle with melted butter. Fold, form into a ball, cover and set in a warm place for 30 min.
7.Form the dough into a cylindrical shape 5cm in diameter, then slice into ½ cm thick circles. Keep the remaining dough covered.
8.Roll each circle individually on a floured surface, brush the surface with melted butter. Fold into half a circle, then fold again into a sector.
9.Roll into thin circle.
10.Grease a heavy skillet, place on medium heat wipe the excess oil or butter.
11.Place the circles on the skillet, when the bottom of the circle is golden brown, sprinkle with oil or melted butter. Bubbles will form on the surface, turn and repeat procedure on the other side. Repeat for the rest of the circles until the dough is consumed.
12.Stack the chapatties on top of each other to keep warm. Serve preferably warm, with tea or curry or Mehyawah (pickled fish sauce).