Soft chapati recipe with step by step pictures and video. Getting soft chapati all the time is a little tricky process. But follow all the steps mentioned here for soft chapati or soft roti all the time.
Soft Chapati Recipe
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.
About Chapati
Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced also known as roti, rotli, safati, shabaati, phulka an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil and optional salt in a mixing utensil called a parat, and are cooked on a tava (flat skillet)
Similar Recipes,
Masala Chapati
Coriander Chapati
Radish Paratha
Egg Paratha
Mushroom Paratha
Romali Roti
Phulka
How to Make Soft Chapati
- 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.
Pro Tips for Soft Chapati
Here are my tips for getting soft chapati all the time. Few tips & techniques for soft chapatis,
- Add flour slowly to the water and knead it to a soft dough.
- Knead the dough for at least 3 to 5 mins.
- Rest the dough for minimum 15 mins and maximum 1 hour.
- Roll the chapatis little thin, but not too thin or too thick.
- Heat the tawa really well before putting the chapati in.
- Flip it just twice, don't keep on flipping over.
- Once the chapati is cooked, remove it to a plate, spread some ghee or oil over and store in a hot case.
Soft Chapati Video
Hope you will give this a try and let me know how it turns out for you.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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How to Make Soft Chapati | Soft Chapati Recipe | Soft Roti Recipe
Ingredients
- Wheat Flour - 3 cups or as needed
- Water - 1.5 cup or more
- Salt - 1 tsp
- Oil - 1 tblspn + more as needed
Instructions
- 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.
Video
Notes
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.
Soft Chapati Step by Step Pictures
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| take water in a bowl |
Side Dishes for Chapati
Unknown
Love all your recipies. Gonna try this chapati soon
Gowraj Here
step by step method with pics really helpful.great job.thank you so much.
Rathi
What temp we should cook this....in High heat or Medium?
Aarthi
cook in medium high heat
Unknown
Now that you say it, it makes sense. It's like adding acid to water in our school chemistry labs. Clever food chemistry! Kudos!
Manoj Kusshwaha
How to make chapati round i have tried so many times but every time it looks like map
Unknown
Looks simple. Tq.
Anonymous
Shd we add hot water or cold water
Anonymous
Hot or cold water??
Dilip Rajgariah
Which water is better for kneading
Hot or normal
Denzil de Sousa
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)