triggers could be moisture, heat, acidity. The leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough.
Bhatoora, Luchi, Puran Poli/ holgi ,Pathiri, Parotta and many more. The difference arises from on the kind of
grain used to prepare them, and also on the fillings they contain.
out into a circle and fried with oil or ghee until golden brown.
- 1 cup whole wheat flour+ some more for application
- 1 tblspn oil+ some more for application in a bowl
- 1/2 tsp salt
- Water as needed
- Mix the flour, oil and salt.
- Add a little water at a time to make a soft dough.
- Knead the dough well.
- Apply some oil and keep aside covered for ½ an hour at least.
- After ½ an hour knead the dough again.
- Divide into 6 portions dredge.
- Roll out each portion into small circles the size of your palm
- Dip your fingers in the oil and apply to the circle. Fold in a semicircle.
- Apply some oil to the semicircle and fold again. Now you have a quarter.
- Dredge in dry flour and roll out thin rounds. Use flour to prevent the chapatti sticking to the board or the rolling pin.
- Cook on a heated tava/skillet.
- Keep the flame low and transfer the chapatti on the hot tava/skillet.
- As the chapatti cooks you will get slight bubbles on the surface of the chapatti.
- Gently turn the chapatti so the side on the tava/skillet is now facing up. Raise the flame to high.
- Now your chapatti will cook faster and if you have rolled out the chapatti well it will fluff up.
- With a clean kitchen cloth or a spatula press the edges turn the chapatti. The idea is that the chapatti should be browned lightly even on the edges. Once all the edges are done.
- Turn the chapatti again for the final time. Repeat the pressing of the edges.
- Set aside.
- The rolling of the chapatti has to be tin on the edges and thicker in the centre.
- If your rolling is correct and even then you need not press the chapatti. But I prefer to do it as the chapatti fluffs up and the edges are not done.