Chopdas are another form of theplas from a Gujrati kitchen . These are simple parathas made with whole wheat flour , a bit of turmeric and carom seeds .
whole wheat flour
Salt to taste
While wheat flour for rolling
Oil for kneading and cooking
Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
Keep aside for 15 minutes .
Drizzle 1 tsp of oil over the dough and knead again for a minute or two .
Divide into 14 balls .
Take one ball , flatten it with your palms .roll it into dry wheat flour .
Roll into 5-6” diameter disc.
Heat a griddle .
Place the rolled disc , as soon as you see the top surface drying ( it shall take a few seconds ) flip over .
Apply a tsp of oil over the top surface and immediately flip over .
Apply oil on the flipped disc.
Flip once again and cook for a few seconds .
Remove from fire .
Cook the rest of chopdas in the similar manner .
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