Method
-After a few minutes, you can use your hand to knead the dough since it will have cooled down for you to handle without getting burnt by the hot water. Knead until the Flour is no longer visible and it has formed a hard dough yet not too stiff
-Make a hole in the middle of the Dough with your fist. Pour more Vegetable Oil in the hole that you have created with your fist
-Turn the dough into the Vegetable Oil and keep kneading it further for a few more minutes
-Knead your dough until your bowl you are using becomes clean from the Dough
-Remove the Dough from the Basin and place on a floured surface
-Pinch a fistful chunk from the dough a make a round ball from it
-It should look something like this
-Make the same sized balls until your dough is completely done
-Place the rolled dough ball on the floured surface and roll in into a round shape
-Do not worry about getting a perfect shape, since this is the first rolling you will be doing
-Oil the rolled out Chapati Dough
-Cut a line from the middle of the rolled out dough to the end
-Flip the rolled out dough like you are turning it over itself until the end
-This is the shape that you will get after rolling it over itself
-Take the dough in your hand. Tuck in the top part into the middle of it. Tuck the other bottom part into itself and it will form back into a round ball. Do that to all the balls that you had created before
-Roll out the prepared dough balls into round shapes. Put one of the rolled up dough on you already heated pan. Let the Chapati cook for a few seconds
-Turn the Chapati and let the second side cook for a few seconds
-After flipping the Chapati, oil the side that had cooked. Ensure the whole Chapati has been oiled, since you are using liquid oil, be generous with spreading the oil on your Chapati
-Turn the Chapati and flip it over so that you can oil the second side the same way
-Oil the second side the same way you oiled the first side of the Chapati
-Remove from the pan and place in a serving dish. Repeat for all the other Chapati dough until you are finished. The Chapatis will be very soft and will keep their softness for days

- 3 Cups All Purpose Flour
- 2 Cups or more Water
- 4 Tablespoons Vegetable Oil to spread on the dough
- 1 Tablespoon Salt
- 1/4 cup vegetable oil for kneading
- Boiled water mixed with 1 Tablespoon oil and a pinch salt
The Art of Making Fluffy, Pillowy Indian Flatbreads at Home
Chapatis (also called roti) are soft, unleavened flatbreads made with whole wheat flour, water, and just a touch of oil. When done right, they’re light, pliable, and perfect for scooping up your favorite curries, lentils, or stir-fried veggies.
❓ FAQs
Q1: What kind of flour should I use for soft chapatis?
A: The best choice is atta flour, finely milled Indian whole wheat flour. It absorbs water well and gives that soft, elastic texture. If you can’t find it, mix 2 parts whole wheat flour with 1 part all-purpose flour for similar results.
Q2: How do I make the dough soft and pliable?
A: Use warm water and knead the dough for at least 8–10 minutes until smooth and soft. Rest it covered for 30 minutes after kneading to relax the gluten, this is key to softness and puffing.
Q3: Should I add oil or ghee to the dough?
A: Optional, but a teaspoon of oil or ghee added to the dough can make chapatis softer and more flavorful. You can also lightly brush finished chapatis with ghee for extra richness.
Q4: Why don't my chapatis puff up?
A: Here are some common causes:
- Dough wasn't kneaded well or rested enough
- Pan wasn’t hot enough (medium-high heat is ideal)
- You didn’t flip at the right time, quick flipping helps trap steam
- Puffing improves with practice, but even non-puffed chapatis taste great!
Q5: Can I store chapatis for later?
A: Yes! Wrap them in a clean towel or foil while warm to keep them soft. Store in an airtight container. They stay fresh for 2 days at room temp, or freeze with parchment between them for longer storage. Reheat on a hot skillet or microwave with a damp paper towel.
Q6: What’s the difference between chapati and roti?
A: The terms are often used interchangeably, but technically:
- Roti is a general term for unleavened Indian flatbread
- Chapati is a type of roti that’s thin, soft, and usually puffed
- Both are made the same way and are served with Indian meals daily.
Q7: How can I make flavored chapatis?
A: Mix-ins to try:
- Finely chopped cilantro, garlic, or green chilies
- A pinch of turmeric, ajwain (carom seeds), or cumin
- A spoon of yogurt for extra softness
Nutrition Details: Soft Chapati
Serving Size: 1 chapati (6-inch)
Servings per batch: ~8
Nutrient | Amount per Serving |
---|---|
Calories | ~100 kcal |
Carbohydrates | 18 g |
Protein | 3 g |
Total Fat | 2 g |
Saturated Fat | 0.3 g |
Fiber | 2 g |
Sugars | 0 g |
Sodium | 2 mg (if unsalted) |
Iron | 6% DV |
Vegetarian | ✔️ |
Vegan | ✔️ |
Gluten-Free Option | ❌ (unless using GF flour blends) |
📌 Nutrition based on basic recipe using whole wheat flour, water, and 1 tsp oil across the batch.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
32 Comments
Wow Really Nice information and tips on how to make soft Homemade phulkas and chapati, I love it to eat and i have some idea through one website Fresh Phulka who providing readymade chapati with tips also.
ReplyDeleteThank you
Awesome! I will be checking it out.
DeleteAlot of grease in that chapati...
ReplyDeleteIt seems like a lot of grease but once they Cook the oil absorbs and is not too much
DeleteMy chapatis wud alwz turn out hard n i dint knw wat to do...i tried your recipe n chapatis were very soft, n stayed soft d whole day..thanks a lot for d recipe
ReplyDeleteWow! Am so glad they turned out great and you enjoyed!
Deletevery nice post i am happy to read . hello sir ,
ReplyDeletethanks for writing this article . this is very useful article for me . i love chapati . make chapati
Chapati is my favorite food in the world!
DeleteI've learnt. This food is not popular in my country Nigeria.
ReplyDeleteSo glad to meet someone from Nigeria! Chapati is almost a staple in Kenya, its like Indian flat bread. Looking forward to trying some Nigerian recipes soon!
DeleteI tried my best but I don't know what I missed they didn't turn out da way I wanted.wat else do I av to do
ReplyDeleteThe secret is to always try it again. Warm water helps when it comes to kneading the dough and heat should not be too high so they turn out soft
DeleteTrying this out this weekend. I have complained about our help's way of making Chapati. Gotta make the change I want to see. Thanks. I will give you my response asap.
ReplyDeleteThanks for dropping by, and I am looking foward to seeing the end results. Find other chapati recipes on the blog!
DeleteFor the first time my fam has enjoyed my chapos .Thanks for sharing. I can now make soft chapati
ReplyDeleteAaaaaaaaaaaaaaaw! Thanks for this, am so happy they turned out great and your family loved them!
DeleteEee have learnt that and am gonna try it
ReplyDeleteThat is awesome once you do let me know how they turn out
DeleteHappy I got my chapos soft...and twas fast. This is a great post. Be blessed for sharing
ReplyDeleteDoing a happy dance for you, so happy you got the soft chapo
ReplyDeleteRotis are perfectly made and looks very softer, as if we can tear it like paper.. I love to have Rotis with fresh salad..What’s your choice?
ReplyDeletehttps://www.surabhifoods.com/
I did it. You are a life saver. I followed your procedure and they turned out perfect.
ReplyDeleteYou are a life saver. I followed your instructions and my Chapos turned out just perfect. Good job.
ReplyDeleteWorked wonders.....
ReplyDeleteI cooked Chapati today for my first time and they turned out soft and delicious, my fam were really impressed. Thanks for the recipe✌🏽.
ReplyDeleteI cooked Chapatis for my first time today, and they turned out soft and delicious. My fam was really impressed.Thanks for the recipe.
ReplyDeleteThank you for sharing
ReplyDeleteGod bless you
This was super helpful ..thumbs up ..!!! Am wondering though ,,if one wud include many ingredients say onions ginger spices carrots pepper garlic n chili in the Dough ..and the other includes just a few say onions garlic n chilli which serves better for a really sweet chapati with this recipe integrated
ReplyDeleteThank you, these are so good, I've made your recipe several times now! Just one question: do you use 3 cups of 4 cups of flour because I was not sure... it says different numbers at different places in the recipe.
ReplyDeleteThanks for sharing. I wanna try it out
ReplyDeleteI really had been trying to cook chapati for a very long time and failed terribly. After I saw your recipe I made it and my husband is enjoying his favourite meal. Thank you
ReplyDeleteThank you for the recipe! It was so good! We loved it so much. It was delicious. It was so soft It was just amazing. Thank you.
ReplyDelete