Take equal portions by weight of the following:
Whole Wheat Flour (Chapati Flour)
Raagi Flour (Finger Millet Flour)
Bajra Flour (Millet Flour)
Jowar Flour (Sorgham Flour)
Singhoda Flour (Water Chestnut Flour)
To Make 10 Chapatis:
Multigrain Flour – 2 cups
Salt – 1/2 tsp, or to taste
Warm Water – approximately 1 cup (minus 2 Tbsp) – water amount can vary depending on the freshness of the flours
Oil – few drops for coating
Chapati Flour – for dusting
Clarified Butter (Ghee) – to smear over chapati
1. Mix Salt and Water (little at a time) to form a soft dough.
2. Knead for 3-4 minutes and coat dough with a few drops of oil.
3. Cover and allow dough to rest for 10-15 minutes.
4. Divide dough into 10 equal portions.
5. Using dry chapati flour for dusting, roll out one portion into approx a 6 inch disc.
6. Cook one side of chapati on a hot skillet or tawa on medium heat.
7. When bubbles form, flip chapati to the other side and cook for 30 secs or so.
8. Increase the heat to high, pick up chapati with tongs and flip it over onto the open flame (allowing the chapati to puff).
9. Continue to flip the chapati until all raw dough disappears.
10. Place chapati in an insulated container and smear with clarified butter or ghee.
11. Repeat process for remaining dough balls.