For
best results chappati should be cooked on a sigri but a gas
or electric stove will do if a sigri is not available. Set
aside a handful of flour for shaping the chappatis.
Knead
the remaining flour with your hands, adding water very
gradually. Add salt to taste. Knead for at least 10 minutes,
longer if possible.
Make a
thick roll about 8 inches long and let stand for 11/2 hours.
Just before serving your meal, knead and roll the dough
again.
Bread
off a small portion and roll it with a dash of ghee into a
ball between the palms.
Flatten
the ball and with the help of a little dry flour, roll into
a thin round pancake with a rolling-pin. Gently remove from
the board and place on a hot tava.
First
cook one side, turn over and slightly cook the other. Place
on hot coals (or on a barbecue stove) and let the chappati
rise like a balloon.
This
can be done by pressing down one side of the chappati on the
tava with a clean cloth and then gently pressing all the
sides of the chappati.
Some
people prefer a dry chappati, while others serve it with
ghee sparingly spread on one side.
