HOW TO MAKE SOFT DOUGH FOR CHAPATI RECIPES

Steps:

• In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
• Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
• Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
• When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

Steps:

• The secret to the success of this recipe is boiling water (literally as soon as the water boils, pour it into the mixing bowl with the flour and other ingredients).
• Prepare all the ingredients. Have the flour in a bowl and oil ready at hand for when the water boils.
• Sift the flour into a large mixing bowl. Add salt. Add the boiling water. Add oil.
• Mix until a soft dough forms. This requires time and patience, don't give up keep mixing it will form into a soft dough after 5 minutes of kneading. Once the dough is soft, place in a bowl and cover. Allow resting while you prepare the pan for cooking.
• This resting time allows the flour and water time to bond resulting in perfect roti when rolled.
• Place a non-stick pan or thava on high heat. I prefer first rolling all the roti then cooking them
• After resting the dough, divide into three portions. Roll each flat then spread with melted butter.
• Roll to form a snake-like shape then cut into even pieces.
• Press the now cylinder shapes flat then roll into rounds.
• Place each roti on the thava to cook. Cook the first side for less than a minute. The dough will bubble up, turn and cook the other side for a minute or two. It should rise once more separating the dough into layers.
• Turn the roti once again to cook the reverse side. Once the dough rises remove from the pan and smother with butter, or omit for a less greasy roti.
• Once all roti is cooked cover with a clean clothe or this will keep the rotis warm and soft until served.