How to make Chapati/Roti soft & fluffy (English) - At Home with Reena

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Ingredients:
- 1 cup stone ground whole wheat
- 2 cups of water

Method:

To make the dough:
1. Add a little bit of water at a time mixing the flour and water together until all the flour has been incorporated
2. Knead the dough until you get a firm ball of dough. The more we knead the dough the more we activate the gluten to help create a nice roti. You don’t want to over knead.

** If its making a squishing sound after all the flour is incorporated and is very wet…you are going to have to add some extra atta.

3. Put in a airtight container and store in the refrigerator until you are ready to use it.

Making Roti:
1. Set up working station (Floured surface, rolling pin, bowl of atta)
2. Turn on heat to have cast iron pan radiate heat 4 inches from surface.
3. Grab a golf ball size amount of dough. Roll in between your hands to create a ball.
4. Put ball in bowl of atta and flatten.
5. Using index finger and thumb squeeze edges further flattening it. Until it is 3 inches in diameter.
5. Put on floured surface and roll out to desired shape.
6. Test heat and put roti on pan with no wrinkles
7. Wait 10 seconds or until texture change and flip.
8. Tap edges 2x around to make sure edges are cooked
9. Wait for 45s and check to see if brown spots have appeared on side that is down. Or wait until 60s mark to flip to other side.
10. Apply pressure in the center using tongs or paper towel to assist in creating steam pockets.
11. Apply butter and serve warm!

Enjoy!

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