Soft chapathi recipe, how to make soft chapati
Soft chapathi recipe, soft rotis. A popular and soft indian flat bread made with wheat flour that can be served with curry.
I have written the lengthy notes and the chapathi recipe for the beginners and also for those who find difficulty in making soft chapathi. I would not claim myself to be an expert and I have written the notes purely based on my experience. I hope I have answered all the questions if not do mail me and I will be happy to address your questions. Happy chapathi making!
Soft chapathis, anyone?
How to make soft chapathi:
Let’s start making chapathi. My notes may seem lengthy but once you start making it, the process would be very simple.
Add warm water and knead dough
Add warm water little by little to the flour. Knead the flour well by bringing all the bits and pieces together to form a single soft pliable dough.
- You can add a bit of ghee or butter or 1 tsp of curd or sugar to knead the dough at this stage to get soft chapathi. I always use hot water.
- You can also substitute milk for water for kneading the dough (or) you can also use half milk or half water to knead the dough for soft chapathi.
- You can also use olive oil instead of other oils. Chapathi tend to remain soft for the next day too. Using olive oil is optional.
If the dough becomes too soft, add little bit of wheat flour and blend it in. The first picture below shows that the dough is sticky so I added little bit of flour. The second picture shows how soft and pliable the dough is.
- 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.
- Leftover dough can be refrigerated for a couple of days and can be frozen for 15 days.
a. The well-kneaded dough should be soft and pliable.
b. The well-kneaded dough 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.
Now take a small portion of the dough (a medium sized lemon) and make it into a ball by rolling between your palms. The balls should be smooth and without cracks. Do the same for the remaining dough. Now, place the smooth ball on the board and dust it with the flour.
Roll out chapathi
Keep some dry flour nearby.Using the roller, roll the ball into four to six-inch rounds. When you roll the ball one by one into a round, keep the rest of the dough covered or else it will dry out. If the ball sticks to the board, dust it in the flour occasionally. The rolled rounds should be neither too thick nor too thin. My husband prefers the chappathi to be in medium thickness. You can see the thickness of the chapathi in the picture below.
- Roll the rounds evenly. If one side of the round is too thin then it would not puff.
- 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 butter paper (sometimes, newspaper sticks to the rolled sounds) or non sticky surface and continue the procedure with the remaining balls. The rolled rounds should not stick to each other.
How to get a 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 frequently and keep changing the position of the rolled round. Initially, you might find it difficult to get a perfect round shape. Slowly, by practice you will get a perfect round shape.
Be careful when moving the rolled round from the board to the pan.
Heat a pan in a medium high flame. Generally, an iron skillet works best. If you want to know the pan is hot enough, sprinkle few drops of water on the pan. If the water sizzles, then the pan is ready.
Place the rolled round on the pan. Cook for about half a minute. You will see small bubbles appear, then using a spatula flip the chapathi to cook the other side.
Cook for about 20 seconds. Again, you will see small bubbles appear. Gently press one side of the chapathi using a ladle or a damp cloth, your chappathi will puff if everything done so far is correct. Chapathi will rise nicely like a ball. (I have tried my level best to take the picture of this puffing). By this time, both the sides of the chapathi will be cooked. Now, remove the chapathi from the pan. You will see some golden brown spots on either side of the chapathi.
- If the pan is not heated enough then the cooked chapathi will turn out to be hard.
- Do not flip the chapathi more than thrice as it would make the chappathi hard.
- Do not over cook the chapathi.
Serve chapathi (optional)
Once you remove the chapathis from the pan, apply butter or oil or ghee on the chapathi.
To retain the softness of the chapathi, gently press them 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. Chapathis can be refrigerated for 5-6 days or kept outside for up to 2 days wrapped in an aluminum foil or closed container.
- You can substitute maida for wheat flour.
- Whole wheat flour is the best flour for making chapathis.
- If chappathi is still hard, apply two to three drops of ghee immediately after removing from the pan. Place one chapathi on another.