Triangular Chapati

9 Apr

chapati
Madata Chapati

Chapati is a thin unleavened flat bread. Chapati is made from finely ground wheat flour to gain soft texture. Wheat flour is kneaded into a soft dough with little bit of salt. The dough is then rolled into either thin disks or layered 2 – 3 times and smeared with oil in each layer and rolled into either triangular or circular shapes. The rolled out chapatis are usually heated on tawa (flat pan) with very less or no amount of oil.
Makes: around 3 chapati

Ingredients:

Wheat Flour 1 cup
Salt to taste
Oil as required

Method of preparation:

Knead wheat flour with sufficient salt (around 1/4 tsp) into somewhat soft dough using enough water.
Keep the dough covered with a damp cloth or plastic wrap for half an hour.

Tear the wheat flour dough into lemon sized balls and roll out each ball into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk and close to form a semi circle.
Spread few more drops of oil on the semi circle and close it into a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin triangular chapati.
Repeat the same with remaining circular disks.

Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out triangular chapati at a time.
Fry on one side till brown spots appear and turn on other side and pour a tsp of oil (if using) around the chapati.
When you see brown spots on the other side, remove from heat and place in a closed container to avoid hard chapati.
Repeat the same with remaining rolled out chapati.
Serve triangular chapati topped with a dollop of ghee (if desired) with any gravy curry or dal.
Notes: Make sure to use right amount of water while kneading the dough.

Suggestions: Chapati are hard – knead the dough for little longer next time or increase the resting period. While reheating, make sure to dab little water on the chapati with the help of a tissue to keep it soft. Add yogurt while kneading into a soft dough to get soft chapati.
Variations: Triangular chapati can be deformed while rolling and can be made into round chapatis. Various ingredients are added while kneading the dough to make the chapati soft, like yogurt, warm milk, clarified butter (ghee) etc…
Other Names: Chapati, Chapathi, Layered Chapati.

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7 Responses to “Triangular Chapati”

  1. Asha April 10, 2009 at 5:14 am #

    My kids love these because Chapatis get so soft. Looks great Anusha. Have a great weekend. Arvind is off toady but on call this weekend. We are planning to go to Indian restaurant today! 🙂

  2. Ganga April 10, 2009 at 11:46 am #

    I made these last night and they are so soft and fluffly. Thank you for the inspiration. I am at last trying my hand at dosa, idlli, chapatis, roti etc – with some success, surprisingly! Your site is a constant source of inspiration.

  3. SUMITRA S.K. April 13, 2009 at 3:35 am #

    MY FAMILY LOVE TO EAT ALL VARIATIONS IN INDIAN FOOD

  4. Priya April 14, 2009 at 6:43 am #

    My mom would sprinkle some sugar between the layers when the chapati’s puff up as a special treat 🙂

  5. Emaan April 20, 2009 at 4:45 pm #

    Cud u kindly tell me what type of water to use, boiling or cold?

    • anusharaji April 20, 2009 at 4:58 pm #

      cold water does for me
      but some like to use luke warm water
      try both before you decide settling on one.

  6. Eeswary April 20, 2009 at 8:03 pm #

    these chapati look delicious… i’m going to try it tonight… thanks…

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