How to make soft Wholewheat Chapatis

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In my quest to try and eat Healthy I have decided to try the Wholewheat Chapati that has been raved about as being healthy. I love making Chapatis because after many years of practice, I can at least say I have perfected the art of it. I say years of practice because mom taught us at an early age. I remember we would make really shapeless and hard Chapatis but she would tell us we would eat that until we got better. Practice we did and I must say I ended up loving to make Chapatis, which most people do not like doing. The secret I have learnt is in the Kneading of the dough, once you get that done, the rest is easy stuff. So here is the step by step process of making Wholewheat Chapati

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Ingredients

I Cup Wholewheat Flour

Oil

Water (Hot)

Salt

 

Method

Boil the water with the oil until bubbles start to form. The hot water will soften the dough as you knead it to give you the soft Chapatis.

In a different bowl with the flour, pour your water a little at a time and use a wooden or matal serving spoon since the water is still too hot to handle

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Keep adding the water as you knead your dough to a firm yet soft consistency. The water should be getting warmer as you continue to knead, until you can be able to use your hand to knead the dough.

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Take the dough out of the bowl, place on your working surface and finish kneading forming it into a round mound, it  should look something like this.

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Divide the flour into 7 equal sized balls, this will depend on the amount of flour you used to knead. It may be more or less balls.

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Spread a bit of flour on your working surface and roll out the ball into a round shape. At this point you do not need a perfectly round shape or size since you will be rolling the ball again for the final step. Here you will apply oil on the rolled out dough.

Cut a slit from the middle to the end and start folding it into the round shape of the dough.

Tuck in the dough to form a round ball again. Repeat the process until you have oiled all the round balls.

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Cover the oiled and tucked dough balls for 30 minutes with a damp cloth.

Once they are ready, start rolling one by one into a round shape. Since they have rested and oiled, they will be easy to roll out and will maintain their round shape.

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Place the rolled out dough on a hot Pan/Skillet.Leave for a few seconds then turn over for the other side to get some heat. Smear oil on the side facing up, turn and let it cook until browned. Oil the second side and do the same.

Cook, turning it on the pan until it has browned well on both sides.

Place in a warm covered plate as you cook the rest of the rolled out dough.

Once ready serve with your favorite stew or have it as a snack with tea the next day. They should keep soft since they were kneaded with hot water.

Enjoy.

 

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