Chapati | Roti | kukskitchen

Growing up, chapati mornings were always special. It wasn’t just about the soft, warm flatbreads puffing up perfectly on the stovetop; it was about the rhythm of the evening. We would sit at the kitchen counter, rolling each ball of dough into a thin, even circle, her hands moving deftly as mum shared stories from her week to dad and us kids. Daily staple was rice and every Saturday was a chapati morning. My uncle who stayed with us for while remembers mums special potato manja curry. 

The smell of the hot griddle would fill the house as the chapatis cooked, each one puffing up beautifully, like a little piece of magic. My siblings and I would hover nearby, eagerly waiting to grab the first one, slathered with butter and sprinkled with sugar for a quick treat before dinner.

Chapatis weren’t just food—they were a canvas. Some nights, they’d be paired with a rich curry; other nights, they’d wrap around leftover vegetables or serve as a base for a quick scramble of eggs. They adapted to whatever was available, always satisfying, always comforting.

Even now, whenever I make chapathis, I find myself falling into that same rhythm, rolling and cooking, the kitchen warm with nostalgia. Each bite takes me back to those family dinners, reminding me that the simplest foods often carry the richest memories.

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 Chapathi

Serves - 2

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Ingredients:

• 1 cup Atta (Whole Wheat Flour) + 1 tbsp for dusting
• 1/2 cup Warm water
• 1/4 tsp Salt
• 3 tbsp Oil

Method:

• In a mixing bowl/ kitchen aid, combine water, salt, and oil.
• Gradually add the atta in two to three batches, mixing on low speed to form a dough. Mix for 5 minutes. The dough should have a soft consistency.
• Divide it into small balls. Take one ball and press it between your palms.
• Sprinkle some flour on the rolling board. Dip the ball in the flour and roll it into an evenly thick chapati.
• Heat a tawa over medium to high heat. Place the chapati on the tawa and cook for about 10 seconds. Flip the chapati to the other side. Once you see bubbles forming, flip the chapati again. You will notice some brown spots on the chapati. Use a tea towel to gently press the sides of the chapati, causing it to puff up.
• Remove the chapati from the tawa and place it inside a casserole to keep it warm.
• Your soft and delicious chapati is now ready to be served! Perfect for enjoying immediately or refrigerating for next-day consumption without compromising on its delightful texture.

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Sherin Jos