Question

How do I get those characteristic brown spots on a chapati without burning it? Learn to manage the heat for a perfectly cooked, puffed roti.

Answer 1

Achieve characteristic brown spots on a chapati by cooking it in stages: first on a hot, dry tava (griddle) until small bubbles appear, then briefly directly over an open flame to create the spots.

Detailed Explanation:

Getting those desirable brown spots on a chapati is a sign of proper cooking and contributes to its flavor and texture. Here's a step-by-step guide:

1. Prepare the Dough: Ensure your chapati dough is well-kneaded and rested. This allows the gluten to relax, resulting in a softer chapati that puffs up better.

2. Roll the Chapati: Roll the dough into a thin, even circle. Uneven thickness can lead to uneven cooking.

3. First Cook on the Tava: Heat a tava (griddle) over medium-high heat. Place the rolled chapati on the hot tava. Cook for about 30-45 seconds on each side, or until small bubbles start to appear. The chapati should not brown at this stage, just become slightly firm.

4. Second Cook Over Direct Flame: Using tongs, carefully remove the chapati from the tava and place it directly over an open flame (gas stove is ideal). The chapati will puff up almost immediately. Rotate it quickly to ensure even cooking and the development of those characteristic brown spots. This step should only take a few seconds per side.

5. Remove and Serve: Once the chapati is puffed up and has brown spots, remove it from the flame. Brush with ghee or butter, if desired, and serve immediately.

Pro Tip:

Don't leave the chapati over the open flame for too long, or it will burn and become brittle. The key is a quick burst of heat to create the spots without drying out the chapati.