Re: Chapati

what do u mean by chewy?
I am an Indian and make these almost everyday. And will modestly accept that I can make good/thin chapatis.

1. I use whole wheat flour and knead it well with water. And then leave it (covered) for at least 15 mins.

2. Then I take a ball of dough ( golf size), use dry flour and roll the ball into a very thin round shaped chapati.

3. The griddle should be hot when u put the chapati on it. ( hold your hand about 3 inches above the griddle) and u should feel the heat. If the griddle is not properly heated, the chapati might not PUFF.

4. Take the chapati which u just rolled and drop it nicely on the griddle ( should have no folds). Very soon U will see, that it gets slightly cooked and changes colour.

5. Using u'r hand or tongs turn over the chapati. ( u should see a few balck dots on chapati (side #1))

6. Once the other side (side #2) also gets a few dots, put the side #1 of chapati (using tongs) over the GAS flame ( Increase the gas flame to MAX). The chapati will instantly PUFF UP. Cook well for a minute or less and the chapati is done.

7. If U dont have a gas flame, u need to use a piece of cloth to PUFF the chapati. Just increase the heat to maximum and using the cloth, press the sides of the chapati. If will start to puff up.

8. Once done, chapatis should be stacked in a casserole, with a cloth or paper towel at bottom. Well made chapatis should be soft and easy to tear and eat.