Soft Chapati

Chapati has now become my staple food instead of rice. It is a must healthier food compared to rice. Rice has a higher glycemic value whereas Chapati made from Atta flour has zero glycemic value. Great food for cancer survivors and diabetes.

It is easy to make them and it doesn't take up much time to prepare them. When I first made them, I used local brand and I found out that those Atta flour from India are of much superior quality and has zero percent Maida. Meaning no other flour added . I google and Aashirvaad flour is top on the list of superior Atta Flour. I ordered a bag of Aashirvaad MP Superior Atta Flour online.  The reviews were good. Has a pronounced nutty flavour and the Chapati turned out soft too.  Since then Chapati has become one of my staple food.

 

after trying out many times, my Chapati has a more rounded shape now ..practice makes perfect is true

Soft Chapati

Ingredients:

3 cups of Aashirvaad Atta Flour

1 tsp of salt

1 tbsp of oil

Hot water - no measurement, start 1/2 cup and the trick is to pour in lil by lil until you get the flour into a ball of dough that is not too wet nor too dry.

Method:

Mix Atta Flour with salt and oil. Slowly add in hot water until the dough mixture can be lump into a ball of not too wet dough. Knead until smooth. Rest for at least 30 mins but for better result, rest for an hour. Divide dough into 9 equal portions. 

Shape each portion into a ball. Rest 10 mins. Cover with cloth.

Dust each ball of dough with atta flour and roll into a flat round disc. Not too thin or too thick.

Heat up the skillet or tava  pan on high beat till hot. Reduce heat and place the Chapati disc on the skillet . Once the bottom side has brown speckle . Flip over and cook another few secs. It will be done. Lift up and brush ghee on surface and cover with cloth to keep warm. If you have a tortilla warm bag, put them in the bag to keep warm. For me I use a cotton cloth and wrap them in. Can keep warm for an hour. 

Enjoy!