Chapathi or Parathas are whole-wheat Indian flat-bread, a staple bread in north India. Parathas / chapathi can be made plain or stuffed with different fillings. Today, I am making a plain chapathi, easy to make and stay soft even for the next day.
Few years back, i used to buy different flours (quinova, soya, millet, amaranth, crushed flaxseed, whole wheat etc) from an organic store and used to make healthy chapathi’s for dinner. After having kids I’m being a bit lazy. One of these days, i should make a stop at the local organic store and get in routine of making these mixed flour chapathi’s.
TIP to make soft chapathi or paratha or roti-
- when pan frying, donot flip them too many times. Flipping too many times makes the paratha hard. Same tip applies to Roti.
- Always heat tawa to sizzling hot.
- Iron pan (tawa) is best suited for nice soft chapathi or paratha ( non stick pan works, unless when heated too many times they release chemicals and the life of non stick pan reduces significantly)
My mom makes these chapathi’s in a breeze, it took a while for me to understand the tricks and now I am not a master, but I got better. You can make it too…practice..practice and more practice makes you better at each try.
• 2 cup whole-wheat flour
• 1 cup water (adjust as needed)
• Pinch of salt
• dry flour to roll
1. In a bowl, mix the flour and salt. Add water and mix well until it forms soft dough (adjust the water as needed).
2. Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
3. Set the dough aside and cover. Let the dough rest for at least ten minutes before rolling.
4. Heat the skillet on medium high. Note: An iron skillet works best.
5. Divide the dough into equal parts. Roll the dough into small circles. Spread about ½ tsp of oil and fold into half (now we get a half moon shape) put another ½ spoon of oil and fold from one edge of the half moon, we get a triangle.
6. Sprinkle the triangle with dry whole-wheat flour. Press it a little and start rolling on a clean surface with all sides almost equally rolled.
7. Place the chapathi over the skillet. When you see the color change and the paratha will puff in different places. Turn the chapathi over.
8. The chapathi should have golden-brown spots. Flip the paratha and lightly press the puffed areas of the chapathi with a spatula that will help chapathi to puff up more.
9. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. ( try not to flip too many times, it will make paratha hard)
Serve this Chapathi (Paratha) with your favorite gravy vegetable (like Palak Paneer, Paneer butter masala) or gravy Non-Veg( like Chicken, Mutton).
These chapathi’s can be stored in refrigerator for a week.