How to Cook Soft Layered Butternut Chapati

In this delicious recipe, we'll show you how to create soft and layered butternut chapati, a delightful twist on the classic flatbread. These chapatis are not only incredibly flavorful but also packed with the goodness of butternut squash. Follow our step-by-step guide, and you'll be enjoying these delightful chapatis in no time! Incorporating butternut squash into your chapati not only adds a wonderful flavor but also provides additional nutrients. This unique twist on a classic recipe is sure to impress your family and friends with its taste and presentation. Give it a try and savor the deliciousness! Now that you have the recipe for soft layered butternut chapati, go ahead and try it out. You'll love the combination of the softness of the chapati and the richness of the butternut squash flavor. Enjoy your homemade chapatis with your favorite sides!

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.

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.