Everyone loves a good Indian roti! While most restaurant-goers are familiar with the naans and parathas variety of roti, the most common one at Indian homes is actually, THE CHAPATI. In West, North, and Central India, chapati is a daily meal item. Sometimes for all 3 meals! The South Indians are more into rice-based meals but they do love their chapatis for their dinner. There are 2 types of chapati styles – the one cooked completely on a pan, using oil (butter, ghee, etc), or partially cooked on the pan and the remaining directly on the fire. In this post, I share the partial one, commonly called phulka chapati. From what I know, it’s called phulka because of the swelling/ballooning of the chapati due to the build of steam when on fire.

So, this recipe will need an open flame and cannot be made on electric or conduction cooktops.

COOKING STEPS

1. Combine the flour and salt.
2. Begin the kneading process by adding water.
3. As the kneading progresses, add the oil and continue to knead.
4. Do the kneading till the flour has become nice and soft.
5. Form a nice ball and leave it covered for 15-30 mins.
6. When ready, break away at least 8-10 medium pieces from the main ball.
7. On a flat surface, roll out the flour into a thin circle. Something like a pizza base 🙂 You will need spare flour to dust the surface and flour, so it doesn’t stick to the rolling pin.
8. Heat the pan to a high temperature. I find a cast iron pan to be the best but a non-stick pan will do.
9. Sprinkle a few drops of water on the pan and if the water sizzles, the pan is ready.
10. Lower the flame to medium and then place the rolled-out flour into the hot pan. Let’s call the bottom part of this bread – Surface 1.
11. Once the blisters pop up, turn over the bread and cook for 5-8 seconds. Let’s call this new bottom, Surface 2.
12. Then, take the chapati off the pan, and place Surface 1 (the 1st surface down) directly on the flame.
13. Watch it balloon!!!
14. As it balloons, you can also turn over the chapati, so both sides get that burned look.
15. Also, when it balloons, the chapati is ready.
16. Take it away from the flame, and smear it with butter or ghee.
17. ENJOY with some dry or wet curry. You could also just enjoy it with hummus or yoghurt salad (raita, Tzatziki, etc) even.