Vintage Chapati Rolling Pins - Lovely old wooden chapati rollers from Rajasthan in India. Sizes vary but around 28 -40cm. Each one unique, and ready for upcycling! Each Item will vary in size and colour and appearance. These can be given as a gift or brought for yourself and why not treat yourself? These can be a great addition to your kitchen to have authenticity in your cooking.
Chapati dough is typically prepared with flour, salt and water, kneaded with the knuckles of the hand made into a fist and left to proof or rise for at least 10 or 15 minutes to an hour for the gluten in the dough to develop. After proofing, the dough becomes softer and more pliable. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs which are then dipped into flour and rolled out on a circular rolling board, using a rolling pin known as a velan or belan, into a flat disc.
The rolled-out dough is then thrown on the preheated dry tava and cooked on both sides. In some regions of the Indian subcontinent chapatis are only partially cooked on the skillet, and then cooked directly over a flame, which makes them rise. The hot steam cooks the chapati rapidly from the inside. In some parts of northern India and eastern Pakistan, this is called a phulka. In southern parts of India, it is called a pulka. It is also possible to puff up the roti directly on the tava. Once cooked, chapatis are often topped with butter.