How to Make Chapati and Freeze

Chapati is one of the favorite foods of the Indians, especially North Indians. It is very healthy food and can be eaten with any curry. But making chapati can be a messy and boring affair. Although ready-made machine-made chapatis are available in the market, in most houses, chapatis are made at home by hand, and this is what many people prefer. Chapati is a must for dinner in a majority of houses in India, and in some houses, for lunch too. Chapati is made by kneading the dough, rolling it, and cooking it, but if you have to make chapatis for the whole family twice a day, it can be quite frustrating and tiresome too, especially if you have to go to work. The best solution to solve this problem of making chapati every day is to make a large number of chapatis and then freeze them, to be reheated and used as and when required. Makes the job easier and helps you to save plenty of time and work. The other day I happened to read on the Internet that a woman makes 500 chapatis in a day and freezes them for 3 months. Easy, isn’t it? So first learn how to make chapati, and then how to freeze them. To know more, read on…….

How to make chapati?

  • Measure wheat flour into a bowl. (Around 1 cup for 6 chapatis). Sprinkle some salt and add some hot water/milk or and knead the dough well for 15-20 minutes till the dough becomes very soft. Cover with a wet cloth and keep aside for 30 minutes.
  • Divide the dough into equal parts and roll each part into round balls with your hands.
  • Flatten the balls, sprinkle wheat flour on them and flatten the chapatis, and roll the chapati with a roller into round-shaped disks.
  • Now heat the place a disc on it. When bubbles rise on the chapati, turn it over and slightly press with a towel.
  • The chapati will puff up. Place the chapati in an air-tight container or casserole, and use it when required.

How to freeze chapati?

There are many ways by which chapati can be frozen and reused later. Some of them are

  • Make chapatis, and stack 6 chapatis together by placing wax paper in-between the chapatis to prevent them from sticking together. Now wrap these chapatis in aluminum foil and put the wrapped chapatis in a freezer bag. Seal the bag by first letting out whatever air is in the pack and freeze the bags.
  • Instead of freezer bags, you can also use air-tight containers.
  • The chapatis can also be heated and eaten by just placing the chapatis directly in a polythene bag and freezing them. This prevents the chapatis from absorbing water from the freezer.

When you want to use the chapatis, first thaw them in the refrigerator and then heat them in the Tawa, oven, or microwave. Making chapatis and freezing them is a great way to save plenty of time and is ideal for working women.