How to make prontha made easy / chapatti / Punjabi / Indian flat bread

Please watch: "Vintage apron DIY - make an apron using tea towels"
https://www.youtube.com/watch?v=kxpUwsPu48M --~--
The art of making roti or prontha cones down to the consistency of the dough but more than anything the controlled cooking time on the pan.

Once the dough (from fine wholemeal atta flour) is made:
- roll it up into a nice round ball making sure no cracks lie within the ball. It has to be a smooth round ball.
- dip in into loose flour (fine wholemeal atta flour) and press it till it becomes the shape of a UFO space ship so to speak.
- flatten it with your hands all around it (till its the size of a mini CD disk)
- Then place it on your table (dipping in more flour every now and then to ensure it doesn't dry out, making rolling difficult) and start rolling! Don't put too much pressure. U want to roll the bread so it starts to turn around on its own. But if yours doesn't do this, it's OK. Just pick up the bread, dip in more flour and roll it from a different direction so you get a reasonable round shaped bread.

For making prontha (skip this part of you want plain roti) :
- spread ghee onto the bread
- fold it into a square wrapping the ghee part inside
- dip in flour again and roll it out again. Because you folded it into a square, prontha is shaped squarish.

The cooking part (understand this part carefully):
- place it on a high flame pan (BUT maintain the heat. If it gets too hot, turn it down. We don't want to burn the bread, we just need the pan to be hot and stay that way without getting too hot or too cold)
- Now watch the top of the bread. The colour starts to change. It becomes more translucent. This is an indication that it's time to flip the bread (the first flip).
- alternatively you can flip a little to check underneath. Look our for a little browning/tiny white dots which means the translucent flour is now cooked a little.
- once you've done the first flip watch for bubbling within the bread. Bubbles will make the bread rise a little.
- flip occasionally to check that adequate browning is achieved.
- flip it the second time. This is generally the last flip. Unless u want a little more browning.
- roti will usually rise up into a huge balloon. But even a little raising is an indication that you have got this right!
- pronthas don't usually rise a lot but it can. Either way a little bit of air bubbles is necessary to indicate bread is cooked well.

Final Care for your bread:
- spread with a teaspoon of butter / ghee / olive oil and store wrapped in a tea towel, in an insulated container.
(the tea towel helps absorb moisture that forms)

Eat with curd or Indian pickle (for prontha) or with Dhal (lentil soup) or any other Indian dish (vegetarian or non vegetarian).

Видео How to make prontha made easy / chapatti / Punjabi / Indian flat bread канала Seetal M.D.