Some of you have been asking me a to share tips and techniques to make soft chapati..This is one secret, if you add flour to water instead of water to flour while making chapati dough then they will stay soft for a long time. Read the tips given below to get soft chapati.
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Few tips & techniques for soft chapatis,
1)Add flour slowly to the water and knead it to a soft dough.
2)Knead the dough for atleast 3 to 5 mins.
3)Rest the dough for minimum 15 mins and maximum 1 hour.
4)Roll the chapatis little thin, but not too thin or too thick.
5)Heat the tawa really well before putting the chapati in.
6)Flip it just twice, dont keep on flipping over.
7)Once the chapati is cooked, remove it to a plate, spread some ghee or oil over and store in a hot case.
Hope you will give this a try and let me know how it turns out for you..
Resting Time : 30 mins
Cooking Time : 15 mins
Makes : 15 chapati
Wheat Flour – 3 cups or as needed
Water – 1.5 cup or more
Salt – 1 tsp
Oil – 1 tblspn + more as needed
Method:
Take water and salt in a bowl. Mix well.
Add in wheat flour and mix well. Now knead this to a soft dough, add more flour as needed. Knead it for 3 to 5 mins. Drizzle top with oil and spread well.
Now cover it and let it sit for 30 mins.Now knead it well once again.
Divide it to equal portions, take a ball and dust it with flour and roll it into little thin chapati..
Put it on hot tawa and cook for few sec. Flip over and cook for few sec, now flip over again and cook Press bubbles on top till puffs up.
Now remove and store in hot case. You can drizzle the top with some ghee. Serve.
Few tips & techniques for soft chapatis,
1)Add flour slowly to the water and knead it to a soft dough.
2)Knead the dough for atleast 3 to 5 mins.
3)Rest the dough for minimum 15 mins and maximum 1 hour.
4)Roll the chapatis little thin, but not too thin or too thick.
5)Heat the tawa really well before putting the chapati in.
6)Flip it just twice, dont keep on flipping over.
7)Once the chapati is cooked, remove it to a plate, spread some ghee or oil over and store in a hot case.
Pictorial:
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| take water in a bowl |
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| add in salt |
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| add in wheat flour |
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| mix well |
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| knead well |
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| knead till smooth |
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| drizzle over some oil |
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| apply over well |
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| cover with a bowl and res |
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| shape into log |
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| divide into balls |
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| take one ball |
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| place it over rolling board |
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| roll it out |
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| heat a iron tawa |
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| place chapati over it |
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| cook till small bubbles form on top |
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| flip over |
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| cook till few bubbles form on top |
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| flip over |
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| press the bubbles so it puff up |
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| done |
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| Serve |
Love all your recipies. Gonna try this chapati soon
step by step method with pics really helpful.great job.thank you so much.
What temp we should cook this….in High heat or Medium?
cook in medium high heat
Now that you say it, it makes sense. It's like adding acid to water in our school chemistry labs. Clever food chemistry! Kudos!
How to make chapati round i have tried so many times but every time it looks like map
Looks simple. Tq.
Shd we add hot water or cold water
Hot or cold water??
Which water is better for kneading
Hot or normal
Hi Aarthi,
I’ve been meaning to post a comment for quite some time now but thought I should make more attempts before I make a comment.
Am referring to your recipe for “soft chapatis”. I have tried and tried and really tried it out but somehow it just doesn’t work. The dough falls so much in love with the vessel (thought awww…cho chweet) that it just doesn,t want to leave it. So had to remove it forcibly but realised that it quickly falls in love with any and evrything that it comes in contact with (my hands topping the list of course). the granite worktop, crockery / cutlery,
In short I couldn’t get past Step 2, despite following your instructions very very explicitly . (I even changed brands of flour)
So what’s your secret? Am even more intrigued now than I was before. So, come on, can’t wait to hear how you do it. (BTW… have tried the same method for the last 3 months…am hoping that there’s something I must be doing wrong)