Garlic Butter Chapati

Method11 steps

1. 1

   Step 1: Mix all-purpose (or whole wheat) flour and salt (½ tsp) in a large bowl.

   Uses 3 cups whole-wheat or all-purpose flour · ½ tsp salt

2. 2

   Step 2: In a small separate bowl, add minced garlic (2 cloves) to the butter (4 tbsp), combine and set aside.

   Uses 4 tbsp melted butter · 2 cloves garlic - minced

3. 3

   Step 3: Next, add the garlic butter and mix to combine. Slowly add the water (1¼ cups) to the flour mixture.

   Uses Measured flour and salt · Complete melted garlic butter · 1¼ cups warm water, about 40°C (104°F)

4. 4

   Step 4: Knead until you obtain a soft, smooth, and pliable dough. Add flour in small handfuls, if the dough feels too sticky.

   Uses Garlic-butter dough with its measured water · Extra working flour only as needed, from the one-cup allowance

5. 5

   Step 5: Cover the dough with a clean and damp kitchen cloth or plastic wrap and allow it to rest for at least 30 minutes at room temperature.

   Minimum dough hydration rest · 30 minUses Smooth kneaded garlic-butter dough

6. 6

   Step 6: Divide the dough into equally-sized balls. Dust a wooden pastry board or your kitchen counter with flour, lightly sprinkle some flour on top of each ball of dough, and use a rolling pin to roll each into a circle of 20cm in diameter (about 8 inches).

   Uses Rested garlic-butter dough · Extra working flour only as needed, from the one-cup allowance

7. 7

   Step 7: If the dough resists stretching, let it relax for a while and then roll again. Dust with more flour or top with some cooking oil, if the dough sticks to the rolling board.

   Uses Equal dough portions rolled into circles · Extra working flour only as needed, from the one-cup allowance · A small share of the whole-batch five tablespoons cooking oil

8. 8

   Step 8: Heat a roti tawa or heavy-bottomed pan using high heat. Once hot, reduce the heat to a medium and place the rolled chapati dough on top.

   Uses Rolled chapati dough, one portion at a time

9. 9

   Step 9: Cook each side alternating between medium and low heat, until brown spots form and the chapati starts to puff up then use a spoon to flip.

   Uses Chapati in the heated pan

10. 10

    Step 10: Lightly brush both surfaces with small shares of the cooking oil and cook for about one minute per side, turning, until brown spots cover the chapati. Use the same five-tablespoon oil allowance across the full batch; the garlic butter is already inside the dough.

    Oil-brushed finish for one chapati; turn after one minute · 2 minUses Chapati browned on both sides · A small share of the whole-batch five tablespoons cooking oil

11. 11

    Step 11: Transfer each finished chapati to a paper-lined tray or container and cover to keep warm. Repeat rolling and cooking with the remaining dough, sharing the same working-flour and oil allowances. Serve the finished batch with your chosen accompaniment.

    Uses Finished cooked garlic-butter chapati