The chapati dough is soft and stretchable after resting. Roll each dough between two palms into a smooth ball, then flatten with your palm. Dip the dough into some flour and shake off the excess. Roll out the dough with the rolling pin by applying different pressure to both hands.
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The chapati is traditionally made without salt and the first was made over 6,000 years ago. This flatbread has a generally bland background so that the spices of the dish are enhanced. So, pick out your favourite curry from our menu and have a bite with our signature chapati. 😋. See more Tasty Chapathi - North Indian Cuisine
1. Knead the chapati dough. Measure the amount of the atta flour, vegetable oil, and salt in a large mixing bowl. Some chapati recipes use only water and atta flour, nothing else! The amount of water required depends on the type of flour used. It should be conservative to avoid it from becoming too wet and sticky.
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