Lunch

Indian Chow Mein

Flavoring:

Combine:

1. In a large mixing bowl, add the whole wheat flour and salt (if using).
2. Gradually add water, a little at a time, and mix until a dough starts to form. Continue adding water until the dough is soft but not sticky.
3. Once the dough comes together, knead it for about 5-7 minutes until it becomes smooth and elastic. If it feels sticky, sprinkle a little dry flour and continue kneading.
4. Optionally, add 1 tablespoon of oil or ghee to make the dough softer. This also helps with keeping the chapatis soft after cooking.
5. Cover the dough with a damp cloth and let it rest for at least 15-30 minutes.

1. After resting, divide the dough into small, equal-sized balls (about the size of a golf ball).
2. Roll each ball between your palms to make smooth, round balls.

1. Take one dough ball and flatten it gently with your fingers.
2. Using a rolling pin, roll the dough ball into a thin, round circle. Use dry flour to dust the dough and prevent it from sticking to the rolling surface or pin. Try to keep the circle as even as possible. If the dough cracks at the edges, just pinch the cracks together and continue rolling.

1. Heat a tawa, griddle, or non-stick pan over medium-high heat.
2. Once the pan is hot, place the rolled-out chapati onto the pan. Cook for about 30 seconds or until you see bubbles starting to form on the surface.
3. Flip the chapati using tongs or a spatula and cook the other side for about 30 seconds.
4. Flip it again, and press gently with a cloth or spatula to help it puff up. If it doesn’t puff up, that’s okay – just make sure both sides are cooked with golden brown spots.

1. Once done, remove from the pan and place it in a container lined with a kitchen towel to keep the chapati soft.
2. Repeat with the remaining dough balls.
3. Serve hot with curry, dal, or any dish of your choice.