Also Known As:

Triple Fold Chappathi, Hotel Style Chappathi. Folded Chappathi. Layer Chappathi.

This is my friend Deepankar Paul’s recipe!!While we were studying in Hyderabad. We used have group study during weekends! On one such occasion…he came to visit me along with his girlfriend Bharti (now they are married and blessed with a kid). So we didn’t feel like studying! And ended up cooking! I prepared some rice-veggies kichadi, Bharti helped me cutting veggies for the stir-fry and  she made raitha. All along, he pitched in and prepared this soft triple fold hotel style chappathis! Those were one of the finest chappathis I ever had!! He used well-refined fortified flour(maybe fortified with soy flour…i guess). Added generous helpings of ghee (clarified butter) before, each time he folded the rotis and while rolling, he hardly used any dusting flour! In my opinion…he must be genius in making chappathis!

However, today I made them really healthy, swapping fortified with whole wheat flour, sprayed butter flavored PAM and dusted even some bran for rolling and kneading!

Ingredients:

• Whole Wheat flour – 1 cup
• Warm water/warm milk 1/4 cup
• Salt
• Soda 1 pinch
• Ghee 1/4  cup
• PAM – butter spray
• Dry working flour 1/4 cup.

Method:

1. Bring salt, soda and flour in a wide bowl. Mix them well. So that salt is not accumulated at one point.
2. By slowly adding warm water, knead them to soft dough. Give lots of pressure…maybe for 20 minutes. As a finishing touch…run few spoons of ghee. The dough should not have any cracks or fissures…smooth like a butter ball!
3. Well…now make equal parts out of it.
4. Now dust with dry flour and knead them with uniform thickness to round shaped chappathi.
5. To get a round shaped chappathi, do twist the chappathi at each stroke a little(30 degrees) You get the point?! While kneading, don’t often turn over, it will affect the shape. Sprinkle working flour and twist a little, that’s it!
6. To this round shaped chappathi…run few spoons of ghee. Then dust few spoons of flour. Fold them into semi-circle.
7. Again apply few spoons of ghee and dust working flour to this semi-circle chappathi. Now fold it to a triangle.
8. Dust some working flour all over the triangle shaped chappathi and knead it. While kneading, do not affect its triangle shape.
9. Heat a skillet and toast this on both the sides. Run few spoons of ghee too.
10. Repeat the same for all the remaining dough.
11. The key for soft chappathis, is toasting it at high heat. Unlike dosa…one should constantly turn it to both the sides. It gives making flavour, when cooked over an Iron skillet.
12. Well layered chappathi is Ready. Serve warm with any spicy gravy.