🫓 Chapatis & Rotis
Butter Chapati
A richer version of the plain chapati with butter added for extra flavour and softness. Perfect alongside a hearty curry.
Ingredients
- 60g indian barnyard millet
- 30g amaranth flour
- 30g of water chestnut flour
- 1/4 tsp of xanthum gum
- Water (as needed to form dough)
- Pinch of salt
- Butter or ghee (for brushing)
Method
- 1
Add flour mixture and a pinch of salt to a mixing bowl.
- 2
Gradually add water and knead into a soft, smooth dough.
- 3
Divide the dough into small equal-sized balls.
- 4
Dust a surface with flour mixture and roll each ball into a thin round circle.
- 5
Heat a flat pan (tawa) on medium-high heat. I use a roti maker.
- 6
Place the rolled chapati on the hot tawa.or roti maker, cook for about 1 minute until small bubbles start to appear.
- 7
Flip the chapati and spread a thin layer of butter or ghee on the cooked side.
- 8
Cook the other side for another minute, then flip again briefly.
- 9
Remove from heat and serve hot with butter melting on top.