SOFT CHAPATI RECIPE

Chapati, also known as Roti, Shabaati, Safati, or Roshi in the Maldives, is a versatile unleavened flatbread enjoyed across Sri Lanka, India, Bangladesh, and Nepal. This traditional Indian flatbread can be made in various ways, including Paneer Chapati, Radish or Mullandi Chapati, and Vegetable Stuffed Chapati. Despite its popularity, many people find making Chapati intimidating. However, I'm here to assure you that making Chapati is as easy as any other culinary endeavor. In this article, I'll walk you through the process of making the perfect, soft, and delicious Chapati that you can enjoy with tea or pair with your favorite vegetables or meats.

Ingredients

Ingredients You'll Need

Before we dive into the cooking process, let's gather the ingredients you'll need for making Chapati:

For the Chapati Dough:

2 cups of Whole Wheat Flour (All-Purpose Flour can also be used)

Warm Water

2 tablespoons of Vegetable Oil

A pinch of Salt

For Variations:

Grated Paneer (for Paneer Chapati)

Grated Radish and Turmeric Powder (for Radish Chapati)

Carrots, Potatoes, Fenugreek, and Peas (for Vegetable Stuffed Chapati)

Method

Preparing the Chapati Dough

Measure the Flour: Begin by measuring 2 cups of Whole Wheat Flour or All-Purpose Flour, depending on your preference, and place it in a mixing bowl.

Add a Pinch of Salt: A small pinch of salt enhances the flavor of the Chapati. Add it to the flour.

Pour in Warm Water: Gradually add warm water while kneading the dough. Be mindful of the amount of water you use; you want the dough to be soft but not sticky. The key is to add water slowly and knead the dough simultaneously until it's pliable.

Incorporate Vegetable Oil: To make your Chapati soft and flavorful, incorporate 2 tablespoons of vegetable oil into the dough while kneading. This addition will make your Chapati tender yet firm.

Knead the Dough: Kneading is the crucial step that determines how soft your Chapati will turn out. Spend a good 8-10 minutes kneading the dough until it becomes smooth and elastic.

Rest the Dough: After kneading, cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.

Rolling and Cooking Chapati

Divide the Dough: After the resting period, divide the dough into small, equal-sized portions. Roll them into balls.

Rolling the Chapati: Take one dough ball and roll it out into a thin, round shape using a rolling pin. Ensure it's not too thick or too thin.

Heat the Pan: Heat a non-stick pan or griddle over medium-high heat until it's hot. You can test if it's ready by sprinkling a few drops of water on it; if they sizzle and evaporate, it's time to start cooking.

Cooking the Chapati: Place the rolled-out Chapati on the hot pan. After a few seconds, you'll see small bubbles forming on the surface. Flip it over and cook the other side until it puffs up and gets golden brown spots.

Finishing Touch: Once both sides are cooked to perfection, remove the Chapati from the pan. You can apply a bit of ghee or butter to make it even more flavorful.

Enjoy Your Chapati

Chapatis are incredibly versatile and can be enjoyed with various side dishes, curries, or even as a simple snack with tea. Their soft and delicious texture makes them a favorite among people of all ages.

So, there you have it, a step-by-step guide to making the perfect Chapati. With practice, you'll master the art of making soft and delicious Chapati that will delight your taste buds and impress your friends and family.

Pictorial step by step

-Pour the hot Vegetable Oil and Water in your All purpose Flour

-Since the Water is hot, use a Wooden Spoon or Metallic Spoon to mix the Water and Flour. Keep mixing until the Flour starts to form into a dough

-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

-Once you flip the Chapati after oiling the second side, this is what you will end up with. Your Chapati will be evenly cooked all through by the time you are flipping it on the other side

-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

print recipe

THE SOFTEST CHAPATI YOU WILL EVER EAT

by Mulunga Alukwe June-27-2017

Ingredients

• 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 pinch salt

Instructions

-Boil Water and Vegetable Oil until it bubbles-Pour the hot Vegetable Oil and Water in your All purpose Flour. Use a wooden or metal spoon to start kneading since the water is very hot-Keep mixing until the Flour starts to form into a dough. After a while check whether the dough has cooled down-Knead with your hands now until the Flour is no longer visible and it has formed a hard dough yet not too stiff-Make a well in the middle of the dough and pour in 1/4 Cup of oil and continue kneading-Cover and let the dough rest for 30 minutes-Once rested take the dough on a lightly floured surface and divide it int small evenly sized balls-Take one ball. Roll it out. Spread cooking oil across it. Fold it back into a ball and set aside. Repeat until all the small dough balls have been oiled-Now take one of the ball and roll it out into a round shape-Put the dough on a hot pan. Let it cook for a few seconds and turn it. Spread oil on the first side. Turn it and let it cook as you spread oil on the second side-Let the first side cook and check whether it is golden brown. Flip the Chapati and let the second side cook until golden brown-Repeat will all the rolled out dough until done-Serve hot with stew, soup and even with tea for the next day

Details

Prep time: 40 mins Cook time: 30 mins Total time: 1 hour 10 mins Yield: 20 chapatis

Frequently Asked Questions (FAQs)

1. Can I use All-Purpose Flour instead of Whole Wheat Flour for Chapati?

Yes, you can. All-purpose flour is a suitable alternative if you prefer a lighter texture.

2. What's the secret to making Chapati soft?

Kneading the dough thoroughly and adding vegetable oil are the keys to achieving soft Chapati.

3. Can I prepare the Chapati dough in advance and use it later?

Yes, you can prepare the dough and store it in the refrigerator for a day or two. Just make sure it's well-covered.

4. Are there any gluten-free options for making Chapati?

You can explore gluten-free flours like rice flour or chickpea flour to make gluten-free Chapati.

5. Can I freeze Chapati for later use?

Absolutely! You can freeze Chapati for later use. Just ensure they are well-sealed to maintain their freshness.