Thick Chapati
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Buy good quality wheat.
Thick chapati. There should not be any folds or cuts on the chapati as it will prevent them from not puffing like a balloon. One of the special thicker ones is Tandoori Roti because it is cooked in a a special oven called Tandoor. Chapati is best to serve with any spiced dishes.
Gradually add in the hot water stirring with a fork as you go along until you have a soft dough you may not need all of the water so slow down after youve added 34 of a cup. - Flip the chapati and cook for 30 seconds more. Rotis are made with different thickness according to different culture and choice of different regions of India.
Learn to make soft and crispy chapati recipe Bombay style with completely explained step by step. Let it cook for 10-15 seconds until bubbles start to form on top. Heat the oil in a skillet and add mustard seeds.
Rolling the chapathi of uniform thickness is necessary for uniform puffing else chapathi wont puff up in some places. I always use MP Sehore wheat for the rotis and it is grinded very finely. Plain chapati aka roti is an Indian flat bread prepared with simple whole wheat flour salt and water.
Parathas are thick Chapatis with different folds while rolling and are roasted with applying more oil on it. It should not be thick either. Roll the dough into a 4 inch round on a flat smooth surface using a rolling pin.
In Goa ghee clarified butter is added to the dough to create moist flakey buttery layers this is called a Goan ghee chapati. After that add curry leaves green chilies and fennel seeds. Make sure you roll them thin and evenly.
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