Chapati is an Indian flatbread made from finely ground whole wheat flour. The majority of Indian households regularly prepare this dish, also known as chapati, phulka, and roti. It’s on almost every menu, from breakfast to dinner.
Chapati is also a travel-friendly flatbread, which you can conveniently pack and carry in your bag. However, here are a few procedures that might help you achieve the proper method for preparing and packing Chapati for travel.
What exactly is a travel-safe chapati?
It should, in essence, exhibit the traits listed below.
When you open the pack or your lunchbox,
- Your Chapatis should be soft.
- It should be warm. (for 2-3 hours)
- It should taste like Chapati.
- You should be able to break the Chapatis using three fingers.
Here’s how you can make travel-safe Chapatis at home.
Step 1: Get the flour, water, and salt on a big plate or bowl.
Step 2: Use your hands or a food processor to knead the dough.
(A food processor or dough maker will yield a softer dough.)
Step 3: When kneading the dough, make sure you add enough water.
It aids in softening the dough.
Step 4: Apply some oil and knead the dough once more for a while.
Step 5: At this point, wrap it with a cloth or place it inside a container with a lid.
(A few drops of oil may also be brushed into this dough.)
Step 6: Allow it to rest for at least 15 minutes.
The resting period allows the dough to properly rise.
How to roast chapatis?
The softness of Chapatis is also influenced by the roasting method. When roasted at high heat, the Chapati will turn tough as it cools. Additionally, if you cook it on a very low heat, it won’t fully cook and will eventually get chewy. To roast the chapatis, use a heat set to medium-high or high.
Here’s how to roast an ideal Chapati –
Step 1: Heat a Tawa over medium-high heat.
Step 2: Place the rolled Chapati on the Tawa after it is hot enough.
Step 3: Wait a few seconds for bubbles to form on the surface.
Step 4: Flip the Chapati and, if necessary, turn up the flame.
Step 5: Fully cook this side. Around 20 to 25 seconds should pass.
Step 6: Turn the Chapati over once more, then cook that side.
Using a cloth or spatula, you can puff up the Roti in this phase. Likewise, avoid pressing it too hard during roasting.
Step 7: Use a clean cloth to press and rotate it in a circular motion.
(Avoid repeatedly flipping and roasting the Roti. Your Rotis will turn hard if you do this.)
Step 8: Finally, place the Roti in a casserole and brush some Oil, Ghee, or Butter on top.
Done. And your Chapati is now ready.
Note: You do not need to thoroughly cook them for long journeys. Simply make Rotis that are half-cooked. Once you get there, you can roast them once again.
How to pack chapati for travel
Once you have prepared the Chapatis the proper way, it’s time to pack them the proper way. This is an essential step! Therefore, be careful to adhere to the recommendations listed below:
- Take out the Chapatis from the casserole.
- Fold it neatly to fit in your lunchbox or any other container.
- Finally, use a cling wrap to wrap the chapati tightly, being sure to completely cover it.
Cling wrap, commonly referred to as cling film or plastic wrap, is a thin plastic sheet used to seal food items, keeping them fresher for longer. Cling wrap will keep the chapatis from coming into direct contact with oxygen in the air and keep it fresh and warm for longer periods of time. And if you were to ask for our advice, the Asahi Kasei Premium Wrap would be it. With its superior quality and food-grade material (PVDC), the Asahi Kasei Wrap is distinguished from ordinary cling wraps because it prevents chemicals from contaminating your food. It can be used safely in the microwave and freezer as well. All of these factors make the Asahi Kasei Premium Wrap the ultimate chapati wrap!