Chapati in the making

This is my version of chapati's recipe. I got it from my mom who got it from her neighbour in Bukit Mertajam, Pulau Pinang, more than 40 years ago (I was not born yet at that time).

The ingredients:

Atta Flour (about 1/2 kg)
Butter (2 tablespoon) ~ kalau pakai Ghee lagi sodap
Boiling water (till you can knead the dough nicely, you can add it bit by bit, but its easier to add flour than adding water, therefore, lembik sikit pun orait).
-that's all. So simple ehh..

The process.

• Melt the butter. Boil the water.
• Mix the melted butter with the atta flour. (Caution! Do not use your hand to mix, or else you might be rushed to the nearest hospital for severe burn).
• Once mix, pour in the boiling water, and mix well until becoming a dough.
• Later, form the dough into ping pong ball shaped dough. Let it rest for a while before rolling it.

This is how the dough look like. The ping pong ball shaped dough.

• When you think you are ready, the dough too are ready to be rolled.
• Get a rolling pin (or any other object that can be used to roll the dough). Roll the dough into flat surface dough. See sample below. Apply some flour to the dough to avoid it from sticking to the rolling pin or the base.

Rolled dough, ready to be placed on the frying pan.









And .... picture tells a thousand words.

once placed on the pan (preferably, non-stick pan), press the 'chapati' gently all over the surface and you will see that it will rise which makes the hapati soft even when it is cold.

turn it only once for each side of the chapati, or else it wont be soft.


Easy isn't it??