Soft chapathi recipe, How to make soft chapati
How to make soft chapathi, soft chapathi recipe with step by step pictures. A popular and soft indian flat bread made with wheat flour that can be served with curry.
Soft chapathi recipe, how to make soft chapathi. Chapathi is a simple Indian flatbread made with whole wheat flour, salt and oil.
Chapathi is also called as rotis or phulka. In addition, it is a staple food in the northern part of india. You can serve chapathi or rotis with dal or curry.
As a matter of fact, beginners in cooking find it difficult to roll chapathi to desired thickness, make soft chapathi or otherwise chapathi does not puff up. So, I thought I will write a detailed post on how to make soft chapathi with few tips and techniques so that anyone can make soft chapathi at home with ease.
So, let’s start making chapathi. Happy chapathi making!
Soft chapathi recipe, how to make chapathi recipe card:
How to make soft chapathi recipe, how to make soft chapathi:
1. In a wide mixing bowl, add wheat flour and salt. Mix the flour gently once so that the salt is evenly spread.2. Add warm water little by little to the flour. 3. Knead the flour well by bringing all the bits and pieces together to form a single soft pliable dough. You can also add a bit of ghee or butter to knead the dough. 4. Make small balls out of the dough. Dust it with littleflour.5. Using the roller, roll the ball into four to six-inch rounds. If the ball sticks to the board, dust it in the flour occasionally. The rolled rounds should be neither too thick nor too thin. 6. On medium high flame, cook rolled round for about half a minute. When you will see small bubbles appear, flip the chapathi to cook the other side. Cook for about 20 seconds. Gently press one side of the chapathi using a ladle/damp cloth, chappathi will puff like a ball. Switch off.Now, chapathi is ready! When you serve, apply butter or oil or ghee on the chapathi.
Soft chapathis, anyone?
How to make soft chapathi, soft chapathi recipe: Tips
- You can use all purpose flour (maida) or whole wheat flour to make chapathi. Whole wheat flour is healthier and best flour to make chapathi than maida.
- While you mix the flour and salt, you can add a bit of ghee or butter or 1 tsp of curd or sugar to knead the dough.
- You can substitute milk for water to knead the dough (or) you can also use half milk or half water.
- If more water is added, dough would turn loose and would result in hard chapathi.
- If water is less, then dough would become stiff and rolling would be hard.
- You can also use olive oil instead of other oils. Chapathi tend to remain soft for the next day too.
- Leftover dough can be refrigerated for a couple of days and can be frozen for 15 days.
- Well-kneaded dough should be soft and pliable. It should not stick like paste to your hands.
- If you get the dough correct, you are half way through. Cover the dough in an airtight container or using a damp cloth and keep it aside for 20 minutes.
- Roll the rounds evenly. If one side of the round is too thin, then it would not puff.
- When you roll the ball one by one into a round, keep the rest of the dough covered or else it will dry out.
- While rolling the round, do not flip it as the round would be fragile. Do not dust it with lot of flour as it would harden the chapathi.
- Place the rolled rounds on non sticky surface and continue the procedure with remaining balls. The rolled rounds should not stick to each other.
Get perfect round shape
- Make a perfect smooth ball without any cracks. Then, when you start rolling the ball, rotate it and then roll the ball again.
- Again, rotate the ball and then roll the ball again to form a perfect round. Repeat the procedure and keep changing the position of the rolled round.
- Pan should be hot enough, if not the cooked chapathi will turn hard.
- Do not flip the chapathi more than thrice as it would make the chappathi hard.
- Do not over cook the chapathi.
- If chappathi is still hard, apply two to three drops of ghee immediately after removing from the pan. Place one chapathi on another.
- To retain the softness of the chapathi, gently press to remove any air out of it and cover them in an aluminum foil or closed container as soon as you take them off the pan.
- Chapathi can be refrigerated for 5-6 days or kept outside for up to 2 days wrapped in an aluminum foil or closed container.