5 Ways to Get Soft Layered Chapati Coil Method
I love tips and tricks to getting soft chapatis, so far I have several ways I have learnt to fold chapati so that you get the softest chapati full of layers. I have already done 2 ways that I have already shared on my Youtbe channel. This method is very easy and the more practise you do it, the better you will become.
INGREDIENTS
The coil method is a great technique for achieving soft and layered chapatis. Here's a step-by-step guide:
Ingredients:
- Whole wheat flour (atta)
- Water
- Salt (optional)
- Ghee or oil (optional)
Instructions:
Measure Ingredients:
Take 2 cups of whole wheat flour in a mixing bowl. Add water gradually and knead to form a soft and smooth dough. You can add a pinch of salt for flavor (optional). Let the dough rest for at least 15-20 minutes, covered with a damp cloth.
Divide the Dough:
After resting, divide the dough into small, lemon-sized balls.
Rolling the Chapati:
Take one ball and roll it into a flat, thin circle using a rolling pin. Aim for an even thickness throughout the chapati.
Layering Technique:
Apply a thin layer of ghee or oil on the rolled-out chapati. This step adds moisture and contributes to the layers. You can skip this if you prefer oil-free chapatis.
Coiling:
Starting from one end, start folding the chapati into a thin strip like a paper fan. Once you reach the other end, coil the strip into a round ball. Tuck the end underneath to secure the coil.
Rolling Again:
Take the coiled dough ball, dip it in dry flour, and gently roll it out into a flat circle. Be gentle to preserve the layers formed during coiling.
Cooking:
Heat a tawa or skillet. Once hot, place the chapati on it. Cook on one side until small bubbles appear, then flip and cook the other side. Press gently with a spatula to encourage the layers to puff up.
Final Touch:
Optionally, you can apply a little ghee on the cooked chapati for added flavor and softness.
Repeat:
Repeat the process for the remaining dough balls.
By following these steps, you should be able to achieve soft and layered chapatis using the coil method. Adjust the thickness and cooking time based on your preferences.
METHOD
Add flour to bowl, add water 1 cup at a time kneading until you get a smooth dough
Pinch golf sized balls from the dough and form rounds
Finish dividing all the dough balls
Roll one of the doughs into a rough round
In this step you do not have to have a perfect round
Spread oil ontop of the round dough
Lift from the edge of the dough and start rolling
Keep rolling
Keep rolling until you have a long log
Start folding inwards to create a coil like shape
Keep folding inwards
Fold until all the dough is a round coil
Tuck the last biy under the round coil
Repeat the process for all the dough balls
Place dough on heated pan, cook until bubbles appear ontop
Flip the chapati and apply oil on the first side. Turn, apply oil on the second side and cook 3 minutes
Cook the chapati until goldrn brown on both sides
Chapati – FAQs
1. What is chapati?
Chapati is an unleavened flatbread made from whole wheat flour, water, and optionally a bit of salt or oil. It's a staple in East African and South Asian cuisines, often cooked on a hot griddle (tava).
2. Is chapati the same as roti?
The terms are often used interchangeably. Technically, chapati is a type of roti. However, chapati is usually thinner and softer, especially in East African preparation.
3. What flour is used for chapati?
Whole wheat flour is traditionally used — commonly atta in Indian-style chapatis. In East African versions, all-purpose flour is sometimes added for softness.
4. Is oil or ghee necessary?
Not always. Traditional chapatis use no oil in the dough or cooking. But a small amount of oil or ghee can add softness and flavor.
5. Can chapatis be stored?
Yes. Once cooled, they can be refrigerated in an airtight container for up to 2–3 days or frozen for longer. Reheat on a skillet for best results.
Nutrition Card – Approx. per 1 medium chapati (about 45g)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 120–140 kcal | — | Depends on oil use |
| Protein | 3–4 g | 6–8% | From whole wheat |
| Carbohydrates | 20–22 g | 7–8% | Mostly complex carbs |
| Fiber | 2–3 g | 8–12% | A good source of dietary fiber |
| Fat | 3–5 g (with oil) | 5–8% | Less or none if cooked oil-free |
| Sodium | 50–100 mg | 2–4% | From added salt, if any |
| Iron | 6–8% | From whole wheat flour | |
| Calcium | 1–2% | Minimal |
Dietary Compatibility & Notes
| Diet Type | Compatible? | Notes |
|---|---|---|
| Gluten-Free | ❌ No | Made with wheat flour |
| Dairy-Free | ✅ Yes | Unless ghee or butter is used |
| Keto/Low-Carb | ❌ No | High in carbs |
| Paleo | ❌ No | Contains grains |
| Whole30 | ❌ No | Grains are excluded on Whole30 |
| Vegetarian | ✅ Yes | 100% plant-based |
| Vegan | ✅ Yes | As long as no dairy is added |
Cooking Tip:
For soft, pliable chapatis, let the dough rest 30–60 minutes before rolling. Cook on a hot dry skillet and flip quickly to avoid drying out.
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.
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I am loving it already.. Thanks for being helpful.
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