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.

Ingredients:

Two cups wheat flour

3/4 cup of water

2 tablespoons of yoghurt

Salt

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