Indian Daily Breads

Indian daily breads are called chapati, phulka and roti and parantha.  They are  made of finely milled whole wheat flour and water

Ingredients to make about 6:

2.5 cups chappati flour with 1 cup water at room temperature made into a dough
pinch of salt and 1 teaspoon oil .

Tools required for making Indian Flatbreads
Cast Iron concave griddle 8-12 inches in diameter called tawa
Shallow mixing bowl
Rolling pin
Large plate for dusting the dough while rolling it out

Method to roll out the dough:

Prepare the desired amount of dough from the Basic Dough recipe. After resting for 2-2 1/2 hours, knead well. Divide the dough into peach-size balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin, round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center. As you cook the chappati/roti, one could be rolling out the next, rather than shaping all of the chapatis at one time.

Method of cooking the chappati or roti:

Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta) to remove the chapati from the griddle.