Plain Chapathi

Hai friends today i am coming with chapathi.Its called Indian bread.Chapati sizes vary depending on region and change slightly from kitchen to kitchen.
In general, a Pakistani chapati is between 15 and 30 cm (~6-12 inches) in diameter while an Indian chapati is usually smaller, ranging from 12-15 cm (~5-6 inches) in diameter, although it can be as small as 5 cm across.[2]
Chapatis are made from a dough consisting of atta flour (whole grain durum wheat), water, and salt. The dough is rolled out into discs of approximately 14 cm in diameter on a platform with a rolling pin. It is then heated on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material).
If the chapati is held for about half a second directly into an open flame, causing it to puff up with steam, it becomes the Gujrathi and Punjabi phulka. This steaming can also be achieved by placing the chapati in a microwave oven for five to ten seconds. However, because microwave can cause chapatis to become soggy, a heated grill or open gas flame is often used.
Often, the finished chapatis are smeared with ghee (clarified butter). Variations include replacing part of the wheat flour with pearl millet (bajra) or maize (makka) or (jowar) flour. The chapatis are referred to in Urdu and Hindi as "bajra roti" or "makke ki roti" and in Marathi and Gujarati as "bhakri". When a mixture of pearl millet, maize and gram flour is used, the chapati is called a missi roti. In the southern and eastern parts, one cannot have that option for all the terms roti, chapati, paratha or kulcha would imply majorly, if not exclusively maida contents. In some parts of Maharashtra, chapati is called poli. In Gujarat and Punjab it is called roti or phulka.

Chapatis are usually eaten with cooked dal (lentil soup), vegetable curry, chicken and mutton curry dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.

Many of them know how to prepare the chapathi but still who dont know or newly married housewifes and also who are knew to cooking for them i am telling.Ok now lets go to the recipe .

Ingedients:

Wheat flour(Atta)-2 cups

Salt little pinch

Water-1 cup

Oil-1/2 tsp

Method:

Take one large bowl add the flour ,salt and oil.Whisk it and add slowly the water and knead to a dough.The dough should not be too soft and too hard.

Keep this aside for 30 minutes to 1 hour or you can use immediately.(If we keep this aside we get very soft chapathies)

Now knead the dough and make small balls from the dough.

Now take small ball and apply little flour to it.(Otherwise the chapathi stickss to the rolling pin) Now roll the ball to the plain chapathi by using the rolling pin.Do all the balls into the chapathies. Now place the pan and heat it .Heat another pan which is holes pan to make phulkas.(If u dont have the holes pan u can heat on the same pan.) Now take the chapathi and place on it and heat it.When small bubbles are formed then turn to another side and heat it.When the bubbles changes to light brown transfer this to the holes pan.Now chapathi blows from all sides.Now transfer this to the plate.Do all chapthies like this.

Serve hot with the chana curry,raitha and salad.