Similar to a tortilla, the Indian flat bread Chapati is made by rolling out dough and cooking it on a hot griddle. The ideal chapati is paper thin and round in shape. Misshapen or thick chapatis do not wrap properly around fillings and are unappetizing to look at on the table. Make perfectly rolled chapatis the first time, every time.
Instructions
1. Prepare the according to your recipe. Cover with plastic wrap and let it sit overnight in the refrigerator to soften the dough.
2. Remove the dough from the refrigerator one hour before rolling so that it becomes room temperature.
3. Pinch off golf ball-sized pieces of .
4. Roll the dough balls between your palms to smooth them into spheres.
5. Place a dough ball on a lightly floured surface and roll out with a rolling pin. Start in the middle of the and flatten with the rolling pin. Push the dough evenly on all sides to ensure the chapati is round in shape.
6. Continue to flatten and roll the dough until it is as thin as a crepe. Set aside the rolled chapati, covered with a damp towel, until you are ready to cook them on a medium hot griddle.
Tags: chapati dough, dough ball, round shape, with rolling