To spread the original, universal and eternal truth, path or law of yoga, which remains forever the same in essence, yet always adapts to the time and place.
For this Chapatis recipe you need
The following ratio of flour to water will make 3 chapatis, 3 parathas, or 6 puris. The amount of water can be adjusted depending on the fineness of the flour being used, the coarser the flour, the more water is needed.
1 ½ cups
fresh coarsely ground whole wheat flour or chapati
Chapatis Recipe - Making dough
Sift the flour through a medium sieve into a deep bowl. Make a hole in the middle and add the appropriate amount of water; mix well by hand.
Rub a little oil or ghee on your hands and knead the dough into a fairly dry, smooth ball. Add flour or water as needed to achieve a workable, elastic consistency. The dough should not stick to the fingers or be dry or hard.
With your knuckles, make a few indentations in the dough. Sprinkle on a few drops of water (more if dough is coarse ). Cover with an inverted bowl or a clean plastic bag. Allow the dough to stand for 2 to 2 ½ hours for chapatis, 1 ½ to 2 hours for parathas, and 1 hour for puris.
Ideally, the dough should be kneaded a second time just before dividing, but it can be used as it is if time does not permit. The softer the dough, the easier the bread is to cook.
Chapatis Recipe - To roll out the dough
After resting for
2 to 2 ½ hours, knead well. Divide the
dough into peach-size balls.
Rather than shaping
all of the chapatis at one time, cook each one
as soon as it is shaped. ( If you do shape them
all at once, be sure to cover with a damp cloth
to prevent drying.)
Chapatis Recipe - Cooking the dough
Preheat a cast-iron
skillet over medium heat. Remove any excess flour
from the chapati by tossing it quickly from one
hand to the other. Flip the "stretched"
and aerated patty directly into the skillet. When
the color changes on the top and bubbles appear,
turn it over.
Repeat the shaping and cooking process until all chapatis are cooked. To keep chapatis warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot, either completely dry or topped with a small amount of ghee or butter.
Sanatan Society is an international networking association of students of the late Harish Johari, joining efforts to promote his teachings of yoga philosophy, tantra, worship, art and love. Sanatan Society stands for the original, universal and eternal truth, path or law of yoga. Though it is Hindu in origin, Sanatan Society is not limited to any religion, race, time or country, nor in fact to any particular organisation. More about Sanatan Society...