South Indian chappathi / Triangle chappathi / Plain parantha is one of my favourites from childhood days. My amma and paati makes this chappathi at home. This is usually paired with masaal ( Potato sabzi) and is made during weekend. But later we have started making phulkas since it is more healthy and donot consume any oil to get cooked. But I also make this traditional chappathi once in a while to relish and to go back to my childhood days. This chappathi is best for travel as it stays soft for long time. I have used ghee to spread on the chappathi but we can also use gingelley oil and then fold it. This is also Krish’s favourite.
Servings – 8 ( in 1 cup of wheat flour – Use measuring cup)
Difficulty – Difficult
Wheat flour – 2 cups
Salt – As per taste
Water – As req
Ghee / Gingelley oil – To cook
- Take wheat flour in a bowl. Add salt and mix well with the hands. Then add water little by little and knead it to a soft dough.
- We can also add a teaspoon of ghee or gingelley oil to knead the dough.
- Give pressure with your hands while kneading so that the dough is soft and non sticky.
- Keep the dough aside for 10-15 minutes.
- After 15 minutes, take a portion of the dough and make ball by rolling it in between your hands.
- Dust the dough in wheat flour on both the sides.
- Carefully roll out the dough to make roti.
- Now add a dollop of ghee on the roti.
- First fold it to a semi circle shape and then to a triangle shape.
- Again dust it with wheat flour and roll out.
- Heat the skillet/tawa and cook the chappathi on both the sides with ghee.
- Brown spots will start appearing on the chappathi. Cook on both the sides and remove it from the tawa.
- Serve it hot with your favourite sabzi.
Note: We can also use gingelley oil to apply on the roti.