Home-made chapatis

I never realized how simple chapatis were to make at home.

Of course, I don't use the word easy. Perfected, just-right chapati's are the profession of wives and mothers with years of experience!

But still, a starts a start.

I tried fulka. This is when after you heat one side, the other is put directly on the flame to inflate.
It should be done very quick so that the dough doesn't get to hard!


Recipe:

For about 5-6 chapatis

1. Put 200g of Atta (Whole wheat flour) & 80 ml water in a bowl and knead until earlobe softness.
2. Create a ball and cover with a cloth. Leave for 30 min.

3. Divide the whole into 6 parts.
4. Roll into a ball, apply dry flour on the surroundings.
5. Use a bread roller to smooth it out into a circle to the thiness you prefer.
6. Heat one side on the pan until you see a couple of "bumps", flip over.
7. Put the pan aside and place the chapati on the flame. (Use stainless tools, not your hands!)

Challenge 1 -with cabbage and capsicum bhaji

Challenge 2- with carrot and onion bhaji

Challenge 3- with cabbage and ginger