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.

My Favourite Chapati Recipes

Chapati is also spelled as chapatti, chappati, chapathi, or chappathi, also known as roti, safati, shabaati, phulka and (in the Maldives) roshi.  Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, edible oil and optional salt in a mixing utensil called a parat, and is cooked on a tava (flat skillet). Chapati dough is typically prepared with flour, salt and water, kneaded with the knuckles of the hand made into a fist and left to proof for at least 10 or 15 minutes to an hour for the gluten in the dough to develop. After proofing, the dough becomes softer and more pliable. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs which are then dipped into flour and rolled out on a circular rolling board (a chakla), using a rolling pin known as a velan or belan, into a flat disc.The rolled-out dough is then thrown on the preheated dry tava and cooked on both sides.

5 Ways To Get Soft Layered Chapati - Cone Method

Getting soft layered chapati is always the aim when it comes to cooking chapati. This is the second method I have learnt that will guarantee you the softest chapati you will ever eat!

Kenyan Carrot Chapati

Want to add vibrant color and taste to your simple chapati, why not add grated carrots! Chapati as you know has always been my favorite meals to cook and I always try to find ways to make them more delicious. Whether it is wholewheat or all purpose flour, chapati is a delicious meal that can be served for breakfast, lunch or even dinner. The best part is that chapati is great for warming up to eat the next day. To ensure that they do not dry up and become dry and hard the next day, you need to cook them soft and this method I used guarantees you soft chapati that will keep soft even for 3 days! 

5 Ways To Get Soft Layered Chapati - Pleats Method

My chapati journey has been a long one to say the least. As much as I love to cook chapati nowadays, I woke up one day at 2am in the morning and cooked chapati because I had a chapati craving, it has been a growth curve for me. Growing up in an African setting, knowing how to cook is not a luxury or a maybe-you'll-learn-to-cook kind of thing. It is a REQUIREMENT! You were thrown into deep waters and you had to learn to swim or survive in the kitchen. So back to chapati lessons. Whenever mom would cook, she'd require us to sit and watch her cook and learn because "kesho ni wewe utapika" (tomorrow is your day to cook). Cooking chapati was a chore we all hated but after a while I think I was the only one who actually enjoyed being in the kitchen. So we would cook and the chapatis would turn out shapeless and hard as biscuits! Complaining hoping mom would take over since we had butchered the chapatis, she would wave her finger at us "hizo chapati ngumu na shapeless ndio tutakula tuu!" and tell us we would all eat those chapatis until we learnt. Needless to say, we enjoyed the chapatis as they were until it was no longer a chore, for me at least, my sister still hates cooking chapati she would rather eat rice or noodles. For me the secret to making soft chapati is hot water, you start off nu kneading with a spoon before the water cools off then use hands to knead until smooth. For this process however you need warm water to knead flour because the dough becomes too soft if water is too hot. The DOUGH is what makes a GOOD chapati, get that right and you will enjoy making delicious soft chapati. So lets get on with it.

Coconut Chapati Recipe – Soft & Flaky East African Flatbread

Soft and flavorful coconut chapati made with fresh coconut and whole wheat flour. A perfect side for curries or a light, wholesome meal on its own. I think if I had my way, I would eat chapati every day of my life for the rest of it. Somehow, Chapati never gets old! I always find ways to make Chapati that much more delicious and addictive, not that it needs any upgrade. I have always loved coconut, whether I am using it in drinks, rice, or just munching on it raw as I grate, hence today's recipe of Coconut Chapati. My memories of coconuts date back to when my mom used to buy lots of coconuts and cook it in pilaf rice. We had that traditional coconut grater that was made of wood. You would sit on it and pup half the coconut on a blade that was at the front and grate away. It was always fun, and we all looked forward to most weekends that we got the chance to do that. So take coconut and add Chapati, and you have a match made in heaven. The coconut made the dough so soft that it was easy to knead and did not take too much time to rest. As you cook the Chapati, you will be warmed up by the sweet aroma of coconut that emanates from the Chapati being cooked. So far I have made dhania chapati, wholewheat chapati, and plain chapati.

How to Make Soft and Flavorful Dhania Chapati at Home

Soft Indian Flatbread Infused with Fresh Coriander (Dhania). Make soft and flavorful Dhania Chapati at home with this simple recipe. Infused with fresh coriander leaves, these chapatis are perfect for any meal. I can hardly believe it's already midweek either! Time flies, doesn’t it? And I absolutely love the sound of your Sunday Chapati Day tradition, what a wonderful way to make weekends even more special. Chapati is one of those dishes that’s just so comforting and versatile, and I’m with you; I never get tired of it either. You’re totally right about how there are endless ways to make chapati unique and exciting every time. I’ve always loved adding new twists to classic dishes, and chapati is the perfect canvas for creativity.

Step-by-Step Guide to Making Wholewheat Chapatis

Healthy, Soft, and Easy-to-Make Indian Flatbread. Wholewheat chapatis are a staple in many households, made from simple ingredients yet delivering great taste and nutrition. They’re soft, slightly chewy, and a perfect accompaniment to curries, vegetables, and dals. Make soft, healthy Wholewheat Chapatis at home with this simple step-by-step recipe. Perfect for pairing with your favorite curries and stews, these nutritious flatbreads are a staple in many households. On my personal journey to achieve a healthier lifestyle, I am now more conscious of the food I consume daily. I have decided to make more wholesome choices with grains and flours. They are essential in my cooking. Among the options available, wholewheat products have stood out as a more nutritious alternative. This is due to their high fiber content and minimal processing. With that in mind, I decided to begin incorporating wholewheat foods into my diet. I started with a dish that holds a special place in my heart, Chapati, also known as flatbread.

The Art of Making Fluffy, Pillowy Indian Flatbreads (Chapati) at Home

Master the traditional method of making soft, fluffy chapati with simple ingredients and helpful tips. Perfect for pairing with stews, curries, or as a standalone flatbread. Chapati, also known by many names like Roti, Safati, Shabaati, and even Roshi in the Maldives, is one of those simple dishes that manages to hold immense cultural weight and personal meaning. It’s an unassuming, unleavened flatbread, yet its presence on the dining table instantly transforms an ordinary meal into something that feels complete. From the bustling streets of Mumbai to quiet kitchens in Nairobi, from breakfast in Kathmandu to dinner in Colombo, Chapati is a beloved staple that travels far, wide, and deep into our memories.

Across South Asia and parts of East Africa, Chapati has long been a symbol of comfort, sustenance, and shared heritage. In Kenya, it's almost always a highlight of special meals served during holidays, family gatherings, or simply on those days when the kitchen fills with the warm, nostalgic aroma of home-cooked food.