Chapati

also called chapatti · chappati · roti · phulka

The table

2 cups(240 g; Indian whole wheat flour)attawhiskknead into a soft doughrest covered 30 minroll thin, cook on a dry tawa 1 min per side, pressing to puffbrush
3/4 tsp(4 g)fine sea salt
2 tsp(10 mL)vegetable oil
3/4 cup(180 mL)warm water
2 Tbsp(28 g)ghee
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.

Pans and tools

1whisk

2knead into a soft dough

goes in with what step 1 made

5brush

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 31 mintwo waits that overlap count once
Needs you
1 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 45 min.

  1. whisk

    not timedfrom the start

  2. knead into a soft dough

    not timedfrom the start

  3. rest covered 30 min

    30 minwalk away(read off the step)from the start

  4. roll thin, cook on a dry tawa 1 min per side, pressing to puff

    1 minneeds you(read off the step)30 min in

  5. brush

    not timed31 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need tawa

Goes with

See how it is written
>> title: Chapati
>> category: Flatbreads & Pancakes
>> tags: bread, indian, whole wheat, griddle
>> counters: Curry House
>> aka: chapatti, chappati, roti, phulka
>> pairs-with: dal-tadka, chana-masala
>> servings: 8
>> time: 45 min
>> step.4: roll thin, cook on a dry tawa 1 min per side, pressing to puff

Whisk @atta{2%cup}(240 g; Indian whole wheat flour) with @fine sea salt{3/4%tsp}(4 g).

Knead @&(~1)flour{}, @vegetable oil{2%tsp}(10 mL), and @warm water{3/4%cup}(180 mL) into a soft dough.

Rest @&(~1)dough{} covered ~{30%min}.

Roll @&(~1)dough{} into 6-in rounds and cook on a dry #tawa{} ~{1%min} per side, pressing until they puff.

Brush @&(~1)chapati{} with @ghee{2%Tbsp}(28 g).