Chappatis or fulka rotlis, rotis or Indian bread are made from wheat flour and eaten with most Indian curries. Different Regions of India have their own unique style of making chappatis. In Kenya, the locals make them big and quite thick and often fry them but call them roti. I like to make small and thinly rolled out chappatis.
- 2 cups of chappati flour
- half cup flour – to use when rolling out the chappatis
- 2 teaspoons of olive oil (you can use any oil)
- butter or ghee to spread on the chappati
4. Divide the flour into 12 – 13 small balls.
6. Cook it on medium heat using a griddle or dry frying pan. As soon as you can see little bubbles appear on its surface turn it over onto the other side. Press the chappatti gently; with dry kitchen paper. The air in the chappati will start to rise when you press the chappati with the kitchen paper. Keep turning the chappati until it rises or you get little dark spots.
If you fancy a variation of rotis you may wish to try the following:
If you have any left over chappatis, you can make one of the following:
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