How To Make Soft Chapati/Chapathi Recipe

“How to make my chapati soft ??” was my biggest worry when i was new to cooking Doh

.Not just me,making a soft chapathi would be the dream for many beginners in cooking.When i was a beginner,i used to make chapatis hard,chewy and sometimes like roasted papad too Not talking

.As we were newly married,Sendhil couldn’t scold me instead he used to make fun of my chapathi Tongue

.Once my MIL told this method & suggested me to give a try.When i tried it for the first time,i couldn’t believe the results.It came out really soft.I felt very happy and excited to see my chapathi soft like a kerchief.More than me,Sendhil was feeling much more relieved Laughing

.Thanks a ton to my MIL for teaching me this wonderful recipe.After making this chapathi successfully,i attempted phulka/roti and now i can confidently make phulka/roti & chapathi anytime.Soon i will share my phulka recipe too.Before going to this rrecipe,let me tell you,this is not zero oil roti or phulka.I hope u know the difference between roti & chapati.You would have come across many soft chapathi recipes using milk,hot water,ghee etc.This is one such kind.Here i have used oil & curd to bring the softness.So fat is used in this recipe.Please do not attempt this recipe if you are calorie conscious or if u are in diet.This recipe is purely for beginners & bachelors who craves for making soft chapathi.You can dare to try this recipe for your lunch box & to your guests as well.It stays soft for long time.I have given some general tips to make soft chapathi dough.Hope this will help.Lets see how to make soft chapati.

Soft Chapati recipe

How to make soft chapati

Cuisine:Indian

Category:Dinner

Serves: 5 nos for 1 cup

Prep time:35 Minutes

Cook time:1 Minutes

Total time:36 Minutes

INGREDIENTS

1 cup = 200 ml

Wheat flour/atta - 1 cup
Cooking oil OR Gingely oil - 1 tbsp
Curd - 1 tbsp ( Not too sour & thick, I use semi solid curd)
Water – 1/3 cup (+/- 1/2 tbsp)
Salt - 1/4 tsp

Oil or ghee - for brushing(optional)

METHOD

In a wide bowl or plate,measure the flour/atta & take it.Add curd,oil & salt to it.Mix it well so that curd & oil spreads well with atta.Now sprinkle water in small quantity & try to make a soft,non-sticky dough.No problem if the dough sticks lightly to your hand.Knead the dough well at least for 5 minutes.If possible beat in a hard surface.Keep it covered for minimum 30 minutes.

After 30 minutes,dough would become very soft.Now make golf sized balls out of the dough & keep in the bowl.Take one ball, roll it without any cracks,pat it slightly & dust in the flour.Keep the remaining balls closed till use.Roll the ball into a uniform,thin circle.Dust it once in the middle only if necessary.

Put the chapathi in a news paper or sheet & cover it well.Do not keep it one over the other.Roll the other chapathis & spread it.Heat a good conditioned non-stick pan & put the chapathi.Reduce the flame to medium.Keep rolling.U will see some bubbles appear on the top of chapathi.Immediately flip the chapathi.

Cook the other side in low flame by pressing it using a ladle so that corners will cook well.Remove and brush with ghee or oil if needed.Serve hot with kurma.

If u want to store the chapathi,spread a towel inside a hot pack & stack the chapathis one above the other.Close it with napkin & store it. It will stay soft for hours.If u want to pack the chapathis for lunch box,just fold the chapathi like a triangle & stack it.It will remain soft.

Note

These are some of the general rules to be followed to make a soft chapathi or phulka.

The quantity of water may vary based on the atta u use.Aashirvaad takes little more water than Pillsbury.The water quantity i have given here is an approximate measure.It may vary for multi grain atta.
Do not add all the water while kneading the dough.Sprinkle water only in small quantities.If u feel u have added excess water,u can add little flour to it but u should add few more drops of oil & knead it really well else chapathi will come out hard.
Rolling the chapathi of uniform thickness is necessary for uniform puffing else chapathi won’t puff up in some places.Also never roll the chapathi very thin like a transparent sheet.They will roast like a papad.
Do not over dust the chapathi in flour.Do it once or twice.If u dust more,chapathi may come out soft but it will look dry.
Do not leave the chapathi dough or rolled chapathi in air for long time.It will become dry & gives u hard chapati.So keep it closed till use.
Heat of the flame is very important while cooking chapathi.It should be low to medium.Never cook in high flame.It will become a papad.Flame should be high only for making phulkas and that too while showing in direct flame.
Always brush the chapathi with oil or ghee if u keep for long time.No need to brush if u consume immediately.

Try this recipe at home & enjoy soft chapathi for dinner or lunch with your favourite side dish.I served it with paneer kurma ! It was yummly !!