Chapatti with Garlic
Tired of the same old boring chapatis? Did you know that you can add more than just flour and water…?
Amount Per Serving % Daily Value*
Calories 139 6%
Calories from Fat 3
Total Fat 0.4g 0%
Saturated Fat 0.1g 0%
Unsaturated Fat 0.2g
Trans Fat 0.0g
Total Carbohydrate 29.1g 9%
Dietary Fibre 1.0g 4%
Protein 4.0g 8%
Cholesterol 0.0mgs 0%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 150 g (1 cup) plain flour
- 80 ml (⅓ cup) water
- Pinch of salt
- 2 tsp garlic paste
- Sieve the flour into a bowl and add the salt.
- Mix the garlic paste with the water and add it to the flour. Mix well to make a soft dough and knead for 2 minutes.
- Cover the dough and leave it to rest for at least 15 minutes.
- On a floured surface, break the dough into 4 pieces and roll each piece into a ball.
- Take a ball of dough, press it into a disc with your fingers, then roll it out into a thin circular shape.
- Drop the chapatti onto a medium hot, unoiled surface. Once bubbles start to appear, turn the chapatti over and cook for about 20 seconds. Turn it over again and press the bubbles firmly with a spatula to make the chapatti puff up like a balloon! Turn once more and cook for another 20 seconds.
- Repeat with the remaining chapattis.
The secret to balloon-like chapattis lies in the temperature of the pan. If it is too hot, the chapatti will cook too quickly and become too inflexible to puff up. The pan should be hot, but not too hot. With time, patience and determination you’ll find the right temperature setting!