Description
Chapati or Chapatti, is a type of Indian flat bread popular among northern parts of India. This is a simple roti made with Whole wheat flour, salt, oil and water. Making them real soft is the tricky part and search engines just overflow with tips. As far as my verdict goes “eat them immediately after making”, having them hot off the griddle is the only solution to have them soft. Ofcourse you can always store, reheat and eat, but they tend to become little chewy.
These are exact measures, so proceed with confidence. Though I’m not a pro in making great chapatis was still able to yield pretty decent ones with this recipe and hope you all would like it.
| Ingredients | |
|---|---|
| 3 cups | Whole wheat flour |
| 1/2 teaspoon | Salt |
| 2 teaspoons | Oil (for dough) |
| 1¾ cup | Water (room temperature) (add 6 tsp in addition to this ) |
| 3 tsp | Oil (for toasting) |
Instructions
Mix wheat flour and salt. Add oil and mix thoroughly. Gradually add water little by little as you knead. Make a soft but firm dough by kneading for 15 minutes. The dough should be too soft and slightly sticky when touched. Let it rest covered for 30 minutes.
If you wish to have even sized chapatis, roll out the dough to form a tube shape and cut them into equal size portions. Roll between your palms to make a ball and press gently to flatten. Coat them with flour on all sides and let them rest under a cloth.
Take one portion and roll out using a rolling pin to form a circular disc. Shaping chapati is an art and its quite difficult to master unless you make it everyday. Just roll what you can and adjust the shape by pulling them from sides. We need about the thickness of a credit card.
Heat the tawa, preferably an iron griddle. (Medium flame should be fine) When its ready, toast one side of the chapati for roughly 3 seconds or until you see little bubble blisters bulging. Now flip to the other side and press gently with a paper towel. (2 seconds) Do not press too hard, this will make the chapati hard.
Now, again flip to the other side adding few drops of oil. (Adding oil is optional) This should help them fluff up and immediately turn and remove from the griddle. Place them over a plate lined with paper towel and let cool. You may also add little ghee on top and have it right away.(just optional). Repeat the process for rest of the dough,
Either finish them while hot or stack them after cooling and wrap with a paper towel and store in air-tight containers. Can be refrigerated for few days. When reheating place them in a plate, cover with a damp paper towel and microwave for few seconds.
Notes
Sujatha brand Whole Wheat flour is used for this recipe. Ashirwad atta works well too.
You may use maida when rolling to avoid browning too much on the tawa.
Yields 15 (6″) chapatis.
13 Comments
[…] it to room temperature. Knead again. Roll them out into chapati and drizzle ghee. Check here for Chapati recipe with detailed […]
Hello Ramya,
Guess this is what you were looking for. Try using warm water for kneading, it will help to yield soft chapatis. Applying little ghee on after frying also helps. Thanks.
Also kindly use the search and post under respective category for better feedback. Goodluck with your cooking ventures.
Hi I make chapathies without adding oil….instead I use really hot water(even warm is fine ) to knead the dough and leave it for 1 hour…Then I make chapathies with this (the same process u mentioned , but without no oil). It comes out really soft and fluffy..and healthy too…
Hi Mullai,
Thanks for all ur recipes!
I really like ur recipes, they come out really good. Snaps help a lot. I like to eat chapatis everyday so after searching long time for good aata, now I got to know Sujata Brand Whole Wheat Aata is really good. I take equal proportions of water and milk, mix it and microwave it for 1 minute, and immediately use it for making dough. If you keep the dough 1 hr in refrigerator and then knead it a little bit, make balls, make it of shape of puri and then fold it twice and then make it round; it comes out really good.
Hi Mullai,
Yesterday I made chapati. This time I got the softness back. Just made 5,6… Keep looking at the softness without eating.
Sugan
so far i was making chapathis just like that.depends on luck it may come soft or hard. This time it was perfect.thanx mullai.
Hi Mullai…. Hi after a long time indeed..Looks like the site is rocking with too many new comers,new Recipes and above all many new updations.Site looks very good..Credit goes to both of u.After coming to India,I am occupied with too many things apart from cooking(heehee.)Hope I don't tend to forget cooking.Anyway's finding soemtime to log in to c the new postings and comments..Shall get back when time permits..Chappathi presentation is tooo good…
Cheers
Radha Arvindh
Radha,
Yeah, its been a while since you replied. Yep, we are working on some new features and including it one by one whenever time permits. Hope you like our new look. Ok catch you again with a new post.
Hi Mullai,
Thank you very much for the chapati tips. Pls try to post the recipe of khoya with powdered mawa which will be easier.
Hi Mullai,
I make it the same way, i.e, flipping two times. I don’t know, nowadays, it’s coming out hard. I see a very appreciable perfection in your job. Too good: photos, recipe… everything. Keep going!
I asked a doubt(using of powdered mawa) about making chandrakala. Waited for your answer and gave it a try. It didn’t work out. Does it usually happen that you don’t get to see the comments after some days of posting the recipe? Is it comfortable for you if I ask a doubt for an older recipe in the page of a latest one? Just recently started looking at the cooking blogs. So, no idea. Can you let me know? Thanks.
Hi Sugan,
Actually I would answer if its relevant to the topic, but sometimes when there's too many, a few gets out of my sight. Anyway sorry for missing yours. Actually powedered mawa won't work, its has to be combined with evaporated milk to make khoya. But at the moment I dont have the recipe, got to try it myself before posting it here.
About chapati… some suggest to knead with warm water to get soft ones. Try if this works for you. Cooking directly over open flame will tend to remain soft, but unfortunately I'm blessed with electric range in my house and there's no way to show the procedure.
Normally woudn't miss any questions posted and incase if its not answered, pls post it again. thanks for visiting.
Hi Mullai,
New to ur blog..Nice to see ur Chapathi making snaps and the end product. I’m sure it’ll be as tasty as it looks. I always make chapathis with hot water( learnt from my mom) , which makes the chapathi to remain soft even after few hours. As my hubby is very health conscious I avoid the oil also…
Great going!!!
Sameera, thanks for sharing this tip.