Soft Chappathis, anyone?
I have written the lengthy notes and the Chappathi recipe for the beginners and also for those who find difficulty in making soft chappathis. I would not claim myself to be an expert and I have written the notes purely based on my experience. I hope I have answered all the questions if not do mail me and I will be happy to address your questions.
Happy Chappathi Making!
Preparation Time. 20 minutes
Cooking Time. 20 minutes
Recipe Category. Main
Recipe Cuisine. North Indian
Whole wheat flour – 1 cup
Warm water – 1/2 cup
Salt – as desired
Note. The ingredients shown will vary with the original quantity.
Let’s start making the Chappathis. My notes may seem lengthy but once you start making it, the process would be very simple.
Mix the Ingredients
In a wide mixing bowl, add wheat flour and salt. Mix the flour gently once so that the salt is evenly spread.
Add Warm Water and Kneading the Dough
Add warm water little by little to the flour. Knead the flour well by bringing all the bits and pieces together to form a single soft pliable dough.
a. You can add a bit of ghee or butter or 1 teaspoon of curd or sugar to knead the dough at this stage to get soft chappathis. I always use hot water.
b. You can also substitute milk for water for kneading the dough (or) you can also use half milk or half water to knead the dough for soft chappathis.
c. You can also use olive oil instead of other oils. The chappathis tend to remain soft for the next day too. Using olive oil is optional.
If the dough becomes too soft, add little bit of wheat flour and blend it in. The first picture below shows that the dough is sticky so I added little bit of flour. The second picture shows how soft and pliable the dough is.
a. If more water is added, dough would turn loose and would result in hard chappathis.
b. If water is less, then dough would become stiff and rolling would be hard.
c. Leftover dough can be refrigerated for a couple of days and can be freezed for 15 days.
a. The well-kneaded dough should be soft and pliable.
b. The well-kneaded dough should not stick like paste to your hands.
If you get the dough correct, you are half way through. Cover the dough in an airtight container or using a damp cloth and keep it aside for 20 minutes.
Now take a small portion of the dough (a medium sized lemon) and make it into a ball by rolling between your palms. The balls should be smooth and without cracks. Do the same for the remaining dough.
Now, place the smooth ball on the board and dust it with the flour.
Roll Out the Chappathi
Keep some dry flour nearby.Using the roller, roll the ball into four to six-inch rounds. When you roll the ball one by one into a round, keep the rest of the dough covered or else it will dry out. If the ball sticks to the board, dust it in the flour occasionally. The rolled rounds should be neither too thick nor too thin. My husband prefers the chappathi to be in medium thickness. You can see the thickness of the chappathi in the picture below.
a. Roll the rounds evenly. If one side of the round is too thin then it would not puff.
b. While rolling the round, do not flip it as the round would be fragile. Do not dust it with lot of flour as it would harden the chappathi.
c. Place the rolled rounds on butter paper (Sometimes, newspaper sticks to the rolled sounds) or non sticky surface and continue the procedure with the remaining balls. The rolled rounds should not stick to each other.
How To Get a Perfect Round Shape?
Make a perfect smooth ball without any cracks. Then, when you start rolling the ball, rotate it and then roll the ball again. Again, rotate the ball and then roll the ball again to form a perfect round. Repeat the procedure frequently and keep changing the position of the rolled round. Initially, you might find it difficult to get a perfect round shape. Slowly, by practice you will get a perfect round shape.
Cook the Chappathi
Be careful when moving the rolled round from the board to the pan.
Heat a pan in a medium high flame. Generally, an iron skillet works best. If you want to know the pan is hot enough, sprinkle few drops of water on the pan. If the water sizzles, then the pan is ready.
If the pan is not heated enough then the cooked chappathi will turn out to be hard.
Place the rolled round on the pan. Cook for about half a minute. You will see small bubbles appear, then using a spatula flip the chappathi to cook the other side.
Cook for about 20 seconds. Again, you will see small bubbles appear. Gently press one side of the chappathi using a ladle or a damp cloth, your chappathi will puff if everything done so far is correct. Chappathi will rise nicely like a ball. (I have tried my level best to take the picture of this puffing). By this time, both the sides of the chappathi will be cooked. Now, remove the chappathi from the pan. You will see some golden brown spots on either side of the chappathis.
Now, the Chapathi is ready!
Do not flip the chappathi more than thrice as it would make the chappathi hard.
Do not over cook the chappathis.
Serve the Chappathis (Optional)
Once you remove the chappathis from the pan, apply butter or oil or ghee on the chappathi.
Store the Chappathis
To retain the softness of the chappathis, gently press them to remove any air out of it and cover them in an aluminum foil or closed container as soon as you take them off the pan.
Chappathis can be refrigerated for 5-6 days or kept outside for up to 2 days wrapped in an aluminum foil or closed container.
1. You can substitute maida for wheat flour.
2. Whole wheat flour is the best flour for making chappathis.
3. If chappathi is still hard, apply two to three drops of ghee immediately after removing from the pan. Place one chappathi on another.
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