Soft Chapati Recipe
User Reviews
5
Soft Chapati Recipe
Description
The recipe starts by combining flour with salt and optional sugar, mixing in ghee or oil, then gradually adding water while kneading to form a smooth and soft dough that does not stick excessively. After additional oiling and kneading, the dough rests under a damp cloth to relax the gluten and improve elasticity.
Dividing the dough into balls and rolling them into circles ensures consistent thickness, which are then cooked on a heated pan, traditionally applying ghee or oil to help create a soft surface with flaky layers. Proper temperature control while cooking prevents hardening and promotes even cooking internally and on the surface.
These chapatis serve well with Indian curries, dals, or as an accompaniment to various meals. The recipe's notes highlight how to adjust ingredients or technique to make plain chapatis, use different flours, or modify frying fats. Using lukewarm water and strategic oiling contributes to softness and layering in the final bread.
The recipe provides practical insights for temperature control and ingredient swaps, helping home cooks achieve the desired texture and flavor.
Ingredients
- 5 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon sugar (optional)
- 2¾ cups water
- 6 tablespoon ghee to add to the flour, and to smoothen the dough, or cooking oil
- ½ cup ghee to knead as well as fry the chapati, or cooking oil
Instructions
- Mix the dry ingredients, namely all-purpose flour, salt, and sugar in a large bowl. Add 3 tablespoons oil or ghee to the flour mixture and combine. Next, add the water, a little at a time, and use your fists or an electric mixer to knead for about 10 minutes until you obtain a soft and smooth dough. Feel free to add some flour in small handfuls, if the dough feels too sticky.
- Add another 3 tablespoons of oil or ghee to the dough and knead some more, for about two minutes (you will use the rest of the oil to cook). The dough should now feel soft and pliable, and should no longer stick to the fingers.
- Cover the dough with a clean and damp kitchen cloth or plastic wrap and allow it to rest for at least 30 minutes at room temperature.
- Divide the dough into 10 equally-sized balls. Dust a wooden pastry board or your kitchen counter with flour, lightly sprinkle some flour on top of each ball of dough, and use a rolling pin to roll each into a circle of 20cm in diameter (about 8 inches). If the dough resists stretching, let it relax for a while and then roll again. Feel free to dust with more flour, if the dough sticks to the rolling board.
- Brush each chapati with a little melted ghee or cooking oil, lightly sprinkle some flour on top and roll it so it resembles a rope (skip this step for plain chapatis - see the notes below). Next, coil the rope towards the centre, and tuck the end in the middle.
- Cover the coiled balls of dough with a clean kitchen towel and allow this to rest for 10 minutes. Next, lightly dust your kitchen counter or wooden pastry board with flour again. Roll out each ball of dough into a circle of 20cm (about 8 inches) in diameter and 3mm (about ⅛th inch) in thickness. Feel free to lightly dust with flour, so it rolls out easily.
- Bring a non-stick or heavy-bottomed pan to high heat. Once hot, reduce the heat to a medium and place the rolled chapati dough on top. Cook each side until brown spots form and the chapati starts to puff up then use a spoon to flip.
- Lightly brush the cooked surface with melted ghee, allow the bottom to also brown and puff up, flip and allow the oiled side to cook for one to two minutes. Lightly brush the other side with ghee or cooking oil as well and allow it to cook for a minute or two, or until the desired level of brown has been obtained.
- Serve chapati with tea or your favourite stews, curries, or grilled dishes.
Notes
- To make plain chapatis without layers, skip oiling and coiling steps before cooking.
- Heat the pan to high before cooking, then reduce heat during cooking to prevent burning or hardening.
- Use lukewarm water and rest dough for at least 30 minutes for softer chapatis.
- Adding buttermilk to dough can relax gluten and yield softer breads with layers.
- Whole wheat or atta flour can substitute all-purpose flour for added fiber.
- Choose cooking fats with a high smoke point such as ghee, sunflower, or corn oil to avoid drying the chapati.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 699mg | 29% |
| Potassium | 67mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 10mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
