Chapati is an unleavened flatbread from the Indian Subcontinent. Chapati is made of whole wheat flour known as Atta, salt and water, and is cooked on a tava (flat skillet).
When I was new to cooking I didn't know the secret of making soft chapatis and my chapatis used turn out either too chewy or too crispy.
Slowly I learned how to make soft chapatis following a few tips and was surprised how well it worked.
These tips will be helpful for all beginners who are trying to make soft chapatis.
- Two cups wheat flour
- 3/4 cup of water
- 2 tablespoons of yoghurt
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Step 1: Making the Dough
- Add two cups of wheat flour to a bowl, add a pinch of salt and mix everything. Add two tablespoons of yoghurt and mix everything.
- Adding yoghurt makes the chapatis softer and they stay soft for long period of time
Step 2: Add Water
- Add water little by little and mix slowly: Don't worry if the dough sticks to your hands. Knead the dough for at least 5 minutes.
Step 3: Add a Teaspoon of Oil and Make a Soft Nonsticky Dough
Finally add a teaspoon of oil, knead again and make a soft, non-sticky dough.
- Cling wrap it and rest the dough for about 30 minutes.
Step 4: Rolling
Now make small balls and dust them with some flour.
Add some flour to your rolling surface.
Roll them into thin circles using a rolling pin.
Step 5: Making Chapatis
- Take a skillet and heat it. Place the rolled chapathi on the skillet and when you see small bubbles appearing apply a little oil on it.
- Cook them for a few seconds
- Flip and cook on other side, too. Also apply a few drops of oil on other side.
Step 6: Enjoy the Chapatis With Any Curry
Enjoy the chapatis with any curry of your choice.
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