Indian Bread – Rotis

* This recipe makes 12 small chapatis or pooris or 6 parathas, enough for 3 people.

Mix flour and water by hand, with a mixer or in a food processor until smooth. Add the ghee or oil and knead the dough by hand for at least 5 minutes, better 8 minutes. It will become more elastic and the rotis will keep a softer consistency.

Cover the dough with a muslin cloth and rest for 1 hour.

Chapati:

In India, chapatis are fried in a heavy, slightly domed cast-iron frying pan called a tawa. Since these frying pans are used every day, there is no danger of them rusting. Dust a surface with a tiny bit of flour and flatten a ball of dough on it. Dust the dough with a tiny bit of flour and roll it out into a thin patty of 15 cm ø. Do not dust too much flour on the dough, otherwise the chapatis will be too dry. Put the patty in the hot frying pan and let it brown at high temperature.

As soon as it shows the first brown spots, turn the dough patty to the other side and let it brown on the other side as well. If it curls, press down the edges of the dough with a spoon. Turn the patty a second time to the other side and finish browning.

This is how chapatis are prepared just before serving.

After browning, they are wrapped in aluminum foil, respectively

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