Chapati, also called Roti, Chapathi or Indian flatbread, is a staple food in many Indian households. This version of chapathi is made with maida ( all purpose flour ) instead of traditional wheat flour to make it extra soft and chewy. You can enjoy with any curries for breakfast, lunch or dinner.
Maida Chapati recipe
This is a different variation of chapati which you can make. It is made with all purpose flour instead of wheat flour. Occasionally you can try this version and serve it with curries.
Maida is often used to make popular Indian flatbreads like parotta, rumali roti and naan. And today I just thought of using it to make chapati and to my surprise it turned out perfectly soft and delicious. It pairs almost with any curry like salna, kurma, sabzi or even use it to make tasty wrap.
About Maida Chapati
Maida chapati is a simple flatbread that is made with all purpose flour, salt, water and oil. While Indian homes usually make it with whole wheat flour, I have swapped it with all purpose flour ( maida ) to create a soft, pillow chapatis that just melts in your mouth.
Making chapatis at home is so simple and this version of maida chapati is so easy that it pairs well with almost any curry, gravy, masala or sabzi. It is easy to roll and cook just like regular chapati, but the use of maida makes it extra soft, light and slightly chewy.
This maida chapati is so versatile that it can even be used to make wrap, burritos or quesadillas.
Similar Recipes
Difference between Maida chapati, Parotta and Rumali roti
The chapati, parotta and rumali roti almost share the same kind of ingredients but they are slightly different in cooking method and final texture output.
Maida chapathi is a soft, thin flatbread made with flour, salt, water and little oil. It is cooked on hot tawa with little oil, ghee or butter. It will taste so light, soft and ideal for everyday breakfast, lunch or dinner.
Parotta is a flaky, layered flatbread made with maida, milk and sugar. It requires lots of oil and some prep work like rolling, folding multiple times and cooking slowly on hot tawa to achieve the crispy, layered texture. Parotta is like a special treat that you can have during weekends or special occasions.
Rumali roti is a super thin, soft and large flatbread that looks almost like a handkerchief. It is especially cooked on inverted wok or quickly on a hot tawa. It tastes so light, airy and flexible that goes perfectly with almost any Indian curries.
Ingredients
- All purpose flour : This is the main ingredient that is used to make soft and smooth chapati. Once the dough is kneaded, allow it to rest for at least 30 minutes before rolling.
- Salt : Salt enhances the taste of the chapati. Adjust the quantity based on your preference.
- Sugar : Sugar is added to the dough, as it helps in browning the chapati while cooking.
- Oil : A small amount of oil is added to the dough to make it soft. Once the chapati is cooked, drizzle some oil. Use any neutral oil or ghee if preferred to make the chapati rich and flavourful.
- Water : Water is used to bind the ingredients together and forms a smooth dough. Make sure to use warm water for a soft chapati.
Step by Step Pictures
Make Dough
1)Take flour, salt, sugar, oil in a bowl. Make sure the bowl is large enough to knead.
2)Mix all ingredients together till it is combined.
3)Add water slowly and knead to a soft dough.
4)Knead till there is no raw flour visible and the dough looks soft and supple. Cover and set aside to rest for 30 minutes. Once rested the dough will be more soft. Now divide it into 8 equal portions. Roll each portion into a small ball.
Rolling Chapathi
5)Heat a tawa or skillet on medium high heat.
6)Now Take a portion of the dough ball and dust some flour on it. Flatten it gently, now use a rolling pin and Roll it slightly thin.
Cooking Chapati
7)Place it on the hot tawa. Let it cook for few seconds till the top of the roti looks dry.
8)Now flip over and cook for another 10 seconds. You can apply some oil or ghee on top of the roti now.
9)Now flip again and cook for another 10 to 20 seconds till it gets golden brown.
10)Serve hot or store covered.
Expert Tips
Knead well : Mix flour, sugar, salt and oil in a bowl and mix well. Then knead for about 8 to 10 minutes thoroughly to make a soft and smooth dough.
Resting time : Cover and let the dough rest for about 30 minutes. It helps for easy rolling and making soft chapatis.
Dusting flour : Dust little flour on the surface while rolling. Don't dust too much flour which makes the chapathi dry and tough.
Cooking heat : Cook the rolled chapati on medium heat and evenly on both sides.
Storage : Cook, stack and store the maida chapathi inside an insulated hot box as it keeps them soft for long. The leftover chapati can be refrigerated for about 2 to 3 days. Store them in an airtight container.
Serving - Maida chapati is a versatile bread that pairs almost with any curries like kurma, chicken curry, salna, paneer curry, raita or pickle. It can also be used for making wrap, burritos or quesadillas for a quick and filling meal.
FAQ
Knead the dough for about 5 to 10 minutes until it is soft, smooth and non sticky. And let the dough cover and rest for 30 minutes to make softer chapatis.
Absolutely ! You can use ghee or butter while cooking chapatis to keep them soft, rich and flavourful.
Yes, you can store the kneaded dough in an airtight container and refrigerate for 1 to 2 days. And use them later.
📖 Get Recipe
Maida Chapati Recipe (Flour Roti Recipe)
Equipment
Ingredients
- 2 cups All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Ghee or Oil
- Water as needed
Instructions
- Take flour, salt, sugar, oil in a bowl. Add water slowly and knead to a soft dough. Knead till there is no raw flour visible and the dough looks soft and supple. Cover and set aside to rest for 30 minutes.
- Once rested the dough will be more soft. Now divide it into 8 equal portions. Roll each portion into a small ball.
- Heat a tawa or skillet on medium high heat. Now Take a portion of the dough ball and dust some flour on it. Flatten it gently, now use a rolling pin and Roll it slightly thin.
- Place it on a heated tawa. Let it cook for few seconds till the top of the roti looks dry. Now flip over and cook for another 10 seconds. You can apply some oil or ghee on top of the roti now. Now flip again and cook for another 10 to 20 seconds till it gets golden brown.
- Remove the roti and store covered. Serve with curry of choice.
Anonymous
Hi I had some leftover batoora dough and looking for recipes. Found yours and will try. Thanks for posting.
Kousika
Can we combine both maida & wheat flour?
Kousika
Hi Arthi, I keep on looking for recipes in internet but where ever I browse I finally end up in your page. Your recipes are easy to understand with pictures in each step. You cut all the vegetables in a single first pic of recipe. I need not read, if I just look into that I can understand the recipe. I am a learner and I almost cooked most of the recipes from your page. Let me know if there is any app from you in android.