There are lots of different ways to make chapatis; this is how I do it.
Here's my equipment:
I'm lucky enough to own a vintage Indian chakla, but of course any smooth flat rolling board will do
and a belan/rolling pin
A tawa for cooking the chapatis
Chaba for keeping warm and serving
Very simple. I've been using Sharbati atta - whole wheat flour grown in India and very finely stoneground. No visible bran. I don't know how they get it so fine. It's very weak, so I like to add 20% medium strength bread flour, otherwise it tears easily.
I keep the hydration low - 62.5%. I used to go higher, but it makes life more difficult; the dough tends to stick to the chakla and tawa if you aren't very careful.
For liquid I use half cold milk and half boiling water. I put the flour in the mixer bowl, push it to one side and pour in the milk to the other side. Then I put the water into the milk pool, and knead the dough in the Kenwood with the spiral hook for about 5 minutes.
To make 4 chapatis - good for 2 people, I use:
- 200g sharbati atta
- 50g bread flour
- 78g cold milk
- 78g boiling water
- no salt
Cover and rest for 20-30mins.
When ready to make, divide the dough into 4, press by hand to discs and roll out to a good size. Best to get rid of any excess flour as it burns and spoils the look of the chappies.
One of these is very useful:
Cook the chapati on the preheated tawa, both sides
When done, briefly hold the chapatti over an open gas flame, if you have one; it will char and puff up nicely.
Store the chapati in a tea towel on the chaba.
And here they are, ready to eat with your favourite curry!