• 1 cup whole wheat flour
  • ½ cup water (approximately)
  • 1 tsp salt


  • Sieve the flour, add salt to it and mix well.
  • Add water little by little to the flour and knead it into soft and elastic dough. Keep aside for half an hour, covered with damp cloth.
  • Divide the dough in to equal – sized balls.
  • With the help of dry flour dusted on the board, roll out individual balls into thin pancakes.
  • Cook on the hot tava, flipping it over as soon as brown bubbles from.
  • Take the chapatti off the tava and cook on direct flame on either side till it puffs up.
  • Apply butter or ghee on each chapatti still hot and place on container lind with a napkin.
  • When all the chapatti’s are ready and placed one above the other, flod the napkin over to keep them warm.


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