Maida Chapati Recipe - Makes 8

Maida Chapati Recipe

133 calories each


2 cups (225g or 8 oz) maida (all-purpose/standard) flour
2 teaspoons (10ml) vegetable oil
1/2 teaspoon (2.5ml) salt
3/4 cup (180ml or 6 fl oz) water
2 teaspoons (10ml) butter


Sieve the maida flour into a large bowl
Add the vegetable oil and mix well
Sprinkle in the salt and mix well
Add half of the water and mix well to get a dough
Add the rest of the water, a little at a time, and keep kneading the dough until the dough is smooth and soft
Put the dough back into the bowl, cover with a damp cloth and leave to rest for 60 minutes
Heat the oven to 160C (320F)
Divide the dough into 8 equal pieces (roll the dough into a long length like a sausage then cut into half then cut each half into half, making 4 quarters, then cut each quarter into half)
Sprinkle some flour onto a clean work surface
Roll each piece of dough into a ball and then use a rolling pin to roll each piece into 13cm (5 inch) rounds
Have some kitchen foil ready to fold around the cooked chapatis (wrapping in foil will keep the chapatis moist)
Melt the butter in a small saucepan over a low heat and set aside once the butter has melted
Heat a large frying pan over a high heat and preheat the oven to keep the cooked chapatis warm
Reduce the heat under the frying pan to medium once the frying pan is hot
Add a round of chapati dough to the frying pan
When the chapati starts to bubble, turn it over in the frying pan, press down on the chapati with a flat spatula or wooden spoon for 30 seconds, turn the chapati over again, leave for 20 seconds and then remove the cooked chapati from the frying pan, lightly brush each side of the chapati with the melted butter, wrap the chapati in the kitchen foil and put into the oven to keep warm
Repeat above cooking steps for each round of chapati dough
Serve hot

Recipe submitted by H Palatty on 3 June 2017

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