Sunday 30 October 2022

Rotli or Chapati


Rotli or chapati

Parsi food is traditionally served with rotli (chapati) or rice. I share this recipe for those who wish to prepare this daily bread at home for yourself. 

A large mixing bowl, a round marble stone, and a rolling pin are required. You'll also need a tavo or flat-bottomed cast iron pan, but alternately use a skillet. You can also use your counter to roll. Parchment paper or a wooden board are  your other choices. 

Makes 10 - size dependant.

2 cups chapati flour- this is generally a sieved whole wheat flour without large pieces of husk. 
1 teaspoon of fine salt, I use sea salt.
Approximately 1/2 cup warm water
2 tsp light cooking oil, canola, sunflower, vegetable oil, melted ghee but please avoid olive oil. 
Extra flour to dust while rolling them out.

Combine the ingredients in a large bowl, kneading it to a soft supple ball of dough. Cover lightly with a kitchen towel and rest it for 30 minutes. 
Normally a chapati is the size of your dinner plate. Make them as large or small as you can best handle. 
Form the dough into round balls and flatten them slightly in your palm.
Dust your counter, or marble or wood with a little flour. Roll the chapati into a round. The best way is to roll and turn a bit and keep repeating.  Don't be concerned if it looks odd shaped. It will come with practice. 
Heat your choice of pan to high on the stove top.
Place one chapati. keep moving it around for 30 seconds to a minute. Flip it over and press down, This will make it puff up. It should have dark spots to tell you it's cooked. 
Repeat with the rest. Cook all the chapatis. You can reheat them the next day, or freeze them. But the dough will not stay.
Brush these with butter or ghee for more decadence or if you find them dry. But generally we do not add the calories with our daily meals. 

Add more water if the dough is dry. It should be soft and supple with a spring when you push down your thumb and not at all sticky. 
The oil and salt is important.

Photo courtesy 
William Reavell and Niloufer Mavalvala

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