This unique and nutritious flatbread is made with chenna, a fresh, unpressed cheese you make right in the pot. The chenna creates an incredibly soft, pliable dough that results in tender, flavorful chapatis. Perfect for serving with soups, salads, and curries, these are a warming and wholesome addition to any meal.
• Preparation Time: 20.0 minutes
• Dough Resting Time: 30.0 minutes to 3.0 hours
• Cooking Time: 30.0 to 40.0 minutes
• Yields: 12.0 chapatis
Ingredients
• 0.75 cup (180.0 ml) whole milk
• 1.0 tsp (5.0 ml) fresh lemon juice
• 2.25 cups (295.0 g) chapati flour (atta), or a mix of 1.25 cups (160.0 g) whole wheat flour and 1.0 cup (120.0 g) all-purpose flour
• 0.5 tsp (2.0 ml) salt (optional)
• Extra chapati or whole wheat flour for dusting
• Melted butter or ghee for brushing (optional)
Instructions
Step 1: Make the Chenna and Prepare the Dough
1. Curdle the Milk: Pour the milk into a saucepan and bring it to a rolling boil. Immediately remove the pan from the heat and stir in the lemon juice. The milk should separate into solid white curds (chenna) and thin, yellowish whey within a minute. If it doesn’t, return it to low heat for a moment until it separates.
2. Form the Dough: Add half of your flour directly into the hot curds and whey. Use a sturdy spoon to stir vigorously until a thick, smooth paste forms.
3. Knead the Dough: Once the mixture is cool enough to handle, transfer it to a clean work surface. Add the salt (if using) and gradually knead in the remaining flour until you have a medium-stiff, pliable dough. Knead for about 8.0 minutes until it is silky smooth.
Food Processor Method: After making the chenna, let it cool for 3.0 to 4.0 minutes. Pour the curds and whey into the processor bowl. Pulse 2.0 to 3.0 times to break up the curds. With the machine running, add the salt and remaining flour until the dough forms a ball. Process for about 30.0 seconds more until smooth.
Step 2: Rest the Dough
1. Shape the dough into a ball and place it on your work surface. Cover it with an inverted bowl and let it rest for at least 30.0 minutes, or up to 3.0 hours. A longer rest will result in a softer dough.
2. (Optional) For a longer rest, you can refrigerate the well-covered dough for up to 24.0 hours. Be sure to let it return to room temperature before rolling.
Step 3: Shape the Chapatis
1. Briefly knead the rested dough and divide it into 12.0 equal portions. Roll each portion into a smooth ball.
2. Place the balls on a plate (without letting them touch) and cover them with a damp cloth to prevent them from drying out.
3. Take one ball and flatten it into a 2.0-inch (5.0 cm) patty. Dip both sides in dusting flour.
4. On a lightly floured surface, roll the patty into an even, thin circle about 6.0 inches (15.0 cm) in diameter. Use just enough dusting flour to prevent sticking.
Step 4: Cook the Chapatis
1. Preheat a cast-iron skillet, griddle, or tava over moderately low heat for 3.0 to 5.0 minutes.
2. Slap the rolled chapati between your palms to shake off excess flour and place it on the hot griddle.
3. Cook for about 1.0 minute on the first side, until the color lightens and small bubbles appear. You should see small brownish spots on the underside.
4. Flip the chapati and cook on the second side for about 30.0 seconds.
Step 5: Puff the Chapatis
• Method 1 (Gas Stove): Using tongs, remove the chapati from the griddle and place it directly over a high gas flame. In seconds, it will puff up into a balloon. Turn it quickly to lightly char both sides (about 10.0 to 15.0 seconds total).
• Method 2 (Electric Stove): Leave the chapati on the griddle after the second flip. Use a clean, folded kitchen towel or a spatula to gently press down on the edges of the chapati. This will trap the steam inside and encourage it to puff up.
Step 6: Serve and Store
1. Transfer the puffed chapati to a basket lined with a clean kitchen towel. This will keep it warm and soft.
2. If desired, brush the top of each chapati with melted butter or ghee.
3. Repeat the process with the remaining dough balls. For best results, serve immediately.
