INDIAN breads, collectively called rotis, have become extremely popular restaurant items in the U.S. They are eminently doable at home as well. The breads as we know them here are from central and ...

Chapatis can sometimes turn out hard due to various factors such as the incorrect flour-to-water ratio, overkneading, inadequate resting time, improper cooking techniques, or poor storage. To make ...

Cook the chapatis at low to medium heat on a greaseless frying pan or griddle . . . about 30 seconds to a side — or until light brown splotches appear — for bread flexible enough to wrap ...

“Making chapati dough is not a dump-and-stir affair,” says Kiano Moju. ... Use a rolling pin to roll the dough into a round as thin as possible, about 10 inches in diameter.

Making soft, fluffy chapatis can be really, really tricky.. They are actually one of the most difficult items to make. During this lockdown, whose end is nowhere in sight, most of us are cooking ...

My version, adapted from Ms. Moju and Ms. Kasaine’s recipe, turned out thin, flaky and full of delicately bound layers, fresh off the pan. In about an hour, I had replenished my freezer’s supply.

Chapati-making machines in Kenya range from Sh4,500 to Sh350,000, depending on size and quality. ... thin chapati discs using heated plates and conveyor belts.

To make the chapatis, tip the chapati flour into a large bowl, add the salt and make a well in the middle. Gradually stir in 160–180ml/5½–6fl oz water and mix together to form a rough dough.