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.

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!

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.

DHANIA CHAPATI

Hey Lovelies,
It's already mid week! Can you believe that? Chapati is a favorite dish in many homes and ours is no exception. We eat this delicious flat bread on weekends and it never gets too repetitive because I always look forward to Sundays. Sundays is our unofficial Chapati Day! If you want to make chapati eating a new experience every single time, why not add other ingredients while cooking it? There are so many ways that you can make your chapati it's crazy how versatile chapati can be. Did you know you can even add spinach to your chapati? Now that I will try albeit with a little bit of a side eye. It sounds healthy though.So anyway my chapati today I will be adding Dhania (Cilantro/Coriander). I love the fresh aroma that Cilantro adds to chapatis. This herb is just too delicious, it gives food that ala carte feel with its vibrant green color and taste. Cilantro makes the chapatis softer and more tastier. I had fun making these Cilantro Chapatis and could not wait to eat them! We had the dhania chapatis with Yellow Beans stew and boy did we chop them down, fast. I kid you not, only three were left, whoever got up first the next morning got the chance to indulge in them with Tea. That's how good they were!

HEALTHY WHOLEWHEAT CHAPATI

In my quest to try and live healthy, I want to try out wholewheat foods. And since Chapati (flat bread) is one of my very favorite dishes to eat, I thought this time I would make Wholewheat Chapatis. Chapati making is a skill that needs lots of practice just like any other cooking technique. But I have discovered that the secret to making soft Chapatis is in using hot water. Hot water somehow softens the Flour before you begin kneading it. I must admit as a kid I never really liked 'brown Chapati' as we used to call wholewheat Chapatis, but as I grew up I guess I acquired a taste for them. They somehow became delicious. Maybe it was the way they were being cooked growing up. Wholewheat flour is kind of a challenge to work with when it comes to cooking Chapati.All the times I have cooked Wholewheat Chapati I have added white All Purpose Flour. I must try cooking the Chapati with all Wheat Flour and see whether they will hold. The ratio I use is usually 2 Cups Wholewheat Flour to 3/4 Cup White All Purpose Flour. This helps to bind the Flour while kneading and even cooking so that the Chapatis do not break apart. The other secret of making soft Chapatis is to knead with cooking oil as you finish. All I can say is that the Chapatis turned out soft and delicious. Try them out and let me know your experience with Wholewheat Chapatis.

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.