No Flame & No Oil but still each Chapati Puffs | Best method for Soft Roti - Chapati - Phulka
2 cups atta whole wheat flour/ atta (Extra for rolling)
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup water
In a large bowl, add flour, salt, baking powder and mix well.
Then add water, little by little.
As you add water, mix with your fingers and bring the dough together.
Knead the dough until it feels soft and pliable.
If you feel the dough is hard, then add little water and knead.
If you feel the dough is sticky, then add little flour and knead.
Make a soft dough and cover with a damp paper towel or cloth.
Let the dough rest for at least 10 to15 minutes.
After 15 minutes knead the dough again and divide the dough into 8 to10 equal parts.
Take one of the balls and make it round and smooth; flatten it with your fingers.
Now take some flour and dust the prepared dough ball.
Roll it thin until you have a 5 to 6-inch diameter circular chapati.
Heat a tawa/pan on medium-high heat; once the tawa/pan turns hot enough, place the rolled chapati on it.
Let the chapati cook for 15 to 30 seconds until you see some bubbles on the top side (Don't overcook 1st side of the chapati).
Now flip the chapati and gently press with the spatula, cook for 15 to 30 seconds and let it puff itself.
Hot and soft chapati is ready to serve.