Thank you for sharing your method of making chapati, it seems very simple and I will soon be trying to make them. I wondered what temperature the water was, and I saw in the comments you stated it could be warm or room temperature. Is it because you used butter why you didn't have to used baking powder? I have liked and subscribed.
Lukewarm or room temperature is what I use and it works well. It's not because of using butter as I applied this when folding the chapatis. I've never used baking powder to make chapatis. Thank you for your comment and support
I made 6 small to medium chapatis. But you can adjust the size of the chapatis as you please. Please stay tuned as I will be posting a variation of the recipe. Thank you for your comment
Chapati is made with flour, half teaspoon of salt and 2 tablespoon of olive oil and water to make dough. Rest 5-10 minutes, make doughs , size of a 'tiny golf ball', roll it out, place on it on medium hot tawa, when the roti on tawa turns a slight darker colour, which happens very quickly, your turn the roti over, then you cook this side completely, keep turning it as little bumps start to show, then when the bumps are showing, quickly, using a kitchen roll or kitchen towel, made in a ball in your hands keep turning the until it is blowing up, once chapati is cooked take off the tawa. When you seemed to have made is a Lacha paronta, but with Lacha paronta you need to put butter, then sprinkle some flour over the butter/oil then roll up to make layers, then roll out. Good job though!!!
That's your version. This is how I've made mine and like it this way. It's one of the common ways in Kenya or East Africa. I don't know what a tawa is, I use a pan. I wasn't making Asian/ Indian chapati. In East Africa we call this chapati, l understand in the Indian subcontinent this has a different name. East African food has influence from India hence you will see variations of certain Indian dishes. I wouldn't use olive oil to make chapatis. Feel free to post your recipe on your channel. There is more than one way of skinning a cat!
I'm Asian myself, Yes, we do make chapati, also know as 'roti' but the chapati you have made is called 'lacha paronta'. When you rolled out your the small balls, you put butter, then we usually add sprinkle of flour on top (that allows for the layers to show clearly), then roll it, then make the dough as you did. The pan you are using is called a tawa ❤❤
@@msnjkk5424 I see, but this is how we do it in Kenya. I also use oil instead of butter, infact I use oil more often than butter. Growing up roti was a flat bread made from atta or wholemeal wheat flour. My mum would make them using charcoal. I will try your way of adding the flour when folding in future. Thank you for watching
Look very delicious
Thank you for watching
Tasty.Thanks for sharing
Thank you 🙏
It looks delicious
Thank you 👍
Absolutely lovely
Thank you 😊
Looks delicious 😋
Thank you 😊
Awesome😅❤
Thank you 😊
like to know if the water is warm or cold want to try it thank you for sharing God bless ❤❤
You can use lukewarm or room temperature water. Thank you for your comment 😊
Nice. Thanks I've learnt something good. I'm now my own supplier 😂😅😅
Welcome 😁
Hot or cold water
I like using lukewarm water but room temperature is fine. Thank you for watching with such attention to details.
Thank you for sharing your method of making chapati, it seems very simple and I will soon be trying to make them. I wondered what temperature the water was, and I saw in the comments you stated it could be warm or room temperature. Is it because you used butter why you didn't have to used baking powder? I have liked and subscribed.
Lukewarm or room temperature is what I use and it works well. It's not because of using butter as I applied this when folding the chapatis. I've never used baking powder to make chapatis. Thank you for your comment and support
Thank you Very Good tutorial. how many Chapatis did you make out of 2 1/4 flour please?
I made 6 small to medium chapatis. But you can adjust the size of the chapatis as you please. Please stay tuned as I will be posting a variation of the recipe. Thank you for your comment
Chapati is made with flour, half teaspoon of salt and 2 tablespoon of olive oil and water to make dough. Rest 5-10 minutes, make doughs , size of a 'tiny golf ball', roll it out, place on it on medium hot tawa, when the roti on tawa turns a slight darker colour, which happens very quickly, your turn the roti over, then you cook this side completely, keep turning it as little bumps start to show, then when the bumps are showing, quickly, using a kitchen roll or kitchen towel, made in a ball in your hands keep turning the until it is blowing up, once chapati is cooked take off the tawa. When you seemed to have made is a Lacha paronta, but with Lacha paronta you need to put butter, then sprinkle some flour over the butter/oil then roll up to make layers, then roll out. Good job though!!!
That's your version. This is how I've made mine and like it this way. It's one of the common ways in Kenya or East Africa. I don't know what a tawa is, I use a pan. I wasn't making Asian/ Indian chapati. In East Africa we call this chapati, l understand in the Indian subcontinent this has a different name. East African food has influence from India hence you will see variations of certain Indian dishes. I wouldn't use olive oil to make chapatis. Feel free to post your recipe on your channel. There is more than one way of skinning a cat!
I'm Asian myself, Yes, we do make chapati, also know as 'roti' but the chapati you have made is called 'lacha paronta'. When you rolled out your the small balls, you put butter, then we usually add sprinkle of flour on top (that allows for the layers to show clearly), then roll it, then make the dough as you did. The pan you are using is called a tawa ❤❤
@@msnjkk5424 I see, but this is how we do it in Kenya. I also use oil instead of butter, infact I use oil more often than butter. Growing up roti was a flat bread made from atta or wholemeal wheat flour. My mum would make them using charcoal. I will try your way of adding the flour when folding in future. Thank you for watching