1. Try a few different brands of whole wheat flour. These are labelled Chapati Atta in shops. The one I’m using in this video is Tesco own brand but I also like East End and Pillsbury. Experiment and find one you work with best.
2. Use hot water to bind your flour. Hot water denatures protein and slightly inhibits gluten formation so they’re not as chewy. Some people like them on the chewy side and that’s fine too. If you prefer them not to be too soft, use warm water.
3. If using hot water, stir with a spoon until cool enough to handle. Add enough water to create a soft dough. If the dough isn’t hydrated adequately, they won’t rise.
4. Add a little oil for kneading. This will keep the dough supple.
5. Knead for 5 minutes.
6. Cover with a damp cloth and allow to rest for 15 minutes.
7. Form all your portions. Keep these covered with a damp cloth too.
8. Take out some extra Atta for dusting. I use the same one I’ve used for the dough. Some people prefer to use plain flour (maida) or rice flour. They say rice flour makes less mess!
9. Roll out your dough about 2-3cm wide. Add a pinch of flour in the middle and pinch the edges in to close it up. Use your palm to flatten and seal. This is a quirky technique my mum uses and is the way I was taught. It produces a double layer and neat edges. You don’t have to do it, this is just my way.
10. Roll out applying firm, even pressure. Try to encourage rotation by applying your pressure in the direction in which you want it to turn. Add very little flour when required.
11. Cook on a hot tawa. Med-high heat. Steel, aluminium or cast iron are ideal.
12. 1st turn: after 15 seconds. You should see little bubbles on the surface. 2nd turn: after 30 seconds. Darker spots appear on the base. 3rd turn: 10 seconds as this is the rising side and pressure creates better contact with tawa. It browns faster.
13. Remove from the heat and butter/ghee whichever side you prefer.
Recipe: https://www.sanjanafeasts.co.uk/2017/02/homemade-chapattis-gujarati-rotli/
