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You are here: Home / Chapatis / How to Make Soft Chapati – Soft Chapati Recipe

How to Make Soft Chapati – Soft Chapati Recipe

May 9, 2016 By Aarthi 11 Comments

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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..

Preparation Time : 10 mins
Resting Time : 30 mins
Cooking Time : 15 mins
Makes : 15 chapati

Ingredients:

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:

take water in a bowl
add in salt
add in wheat flour
mix well
knead well
knead till smooth
drizzle over some oil
apply over well
cover with a bowl and res
shape into log
divide into balls
take one ball
place it over rolling board
roll it out
heat a iron tawa
place chapati over it
cook till small bubbles form on top
flip over
cook till few bubbles form on top
flip over
press the bubbles so it puff up
done
Serve

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Filed Under: Chapatis, Paratha, Recent Recipes, Roti, Stuffed Paratha

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Unknown

    May 9, 2016 at 8:24 am

    Love all your recipies. Gonna try this chapati soon

    Reply
  2. Gowraj Here

    May 10, 2016 at 10:52 am

    step by step method with pics really helpful.great job.thank you so much.

    Reply
  3. Rathi

    May 12, 2016 at 3:19 pm

    What temp we should cook this….in High heat or Medium?

    Reply
    • Aarthi

      May 16, 2016 at 2:34 pm

      cook in medium high heat

      Reply
  4. Unknown

    July 5, 2016 at 12:21 am

    Now that you say it, it makes sense. It's like adding acid to water in our school chemistry labs. Clever food chemistry! Kudos!

    Reply
  5. Manoj Kusshwaha

    September 28, 2016 at 10:56 am

    How to make chapati round i have tried so many times but every time it looks like map

    Reply
  6. Unknown

    November 2, 2016 at 9:19 am

    Looks simple. Tq.

    Reply
  7. Anonymous

    January 30, 2017 at 2:27 pm

    Shd we add hot water or cold water

    Reply
  8. Anonymous

    March 4, 2017 at 3:48 pm

    Hot or cold water??

    Reply
  9. Dilip Rajgariah

    March 20, 2018 at 3:08 pm

    Which water is better for kneading

    Hot or normal

    Reply
  10. Denzil de Sousa

    December 24, 2018 at 6:33 am

    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)

    Reply

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