Soft chapati or roti is a common dish usually cooked in Indian households. Chapati completes the meal with hot curries. Making chapati soft every time is a little tricky but not that hard. To make perfect soft chapati, we have to give attention to preparing rotis and practice is also required.
When it comes to making a soft roti, the process starts from kneading the soft dough or atta. Here atta[wheat flour] should be fresh and finely ground. The process of roasting the roti also matters in achieving perfect softness. In this post, you will find a detailed process of making soft chapati followed by tips.
Also try our Cabbage Paratha Recipe, Methi Paratha Recipe and different curries to serve with roti.
Soft Roti Recipe
Ingredients
- Wheat Flour preferably fresh mill flour
- Oil
- Salt
Instructions
Kneading The Dough:
- Take flour in a wide bowl, add salt and 1 tablespoon oil to it.
- Add water in small portions and mix gently with your hands. Once it binds properly, add 1 tablespoon oil and knead it for a minute.
- Now, give it a rest for 15 -20 minutes. The dough should be soft to make soft chapati or roti.
- After 15-20 minutes, grease your hand with oil and knead it again for a minute. And make medium-sized dough balls to make chapatis.
Rolling The Chapati:
- Now, take a dough ball and roll it in a small round shape. Apply oil on it and fold it from the middle, again apply oil on a top surface and fold it from the middle. It turns into a triangular shape.
- Dust it in dry wheat flour and roll the chapati. For making round chapati, start rolling the sides of a triangular dough ball.
- Now heat the pan. Pan or tawa should be hot enough before roasting chapatis on it. Also if it is very hot chapatis might stick to it.
Roasting Chapati:
- Once the pan is heated properly, transfer the chapati to it. Once small bubbles appear on the surface of the chapati, flip it.
- Roast it from another side and flip it again. Now take a cotton cloth and fold it in a thick layer. With the help of cotton cloth press on all the edges of chapati and roast it. It makes chapati fluffy.
- Transfer the roasted chapati to the airtight casserole. Make all chapatis similarly and store them in an airtight casserole.
- enjoy the hot chapatis with a curry.
How To Make Soft Chapati Recipe
Kneading The Dough:
1. Take flour in a wide bowl, add salt and 1 tablespoon oil to it.
2. Add water in small portions and mix gently with your hands. Once it binds properly, add 1 tablespoon oil and knead it for a minute.
3. Now, give it a rest for 15 -20 minutes. The dough should be soft to make soft chapati or roti.
4. After 15-20 minutes, grease your hand with oil and knead it again for a minute. And make medium-sized dough balls to make chapatis.
Rolling the chapati:
1. Now, take a dough ball and roll it in a small round shape.
2. Apply oil on it and fold it from the middle, again apply oil on a top surface and fold it from the middle. It turns into a triangular shape.
3. Dust it in dry wheat flour and roll the chapati. For making round chapati, start rolling the sides of a triangular dough ball.
4. Now heat the pan. Pan or tawa should be hot enough before roasting chapatis on it. Also if it is very hot chapatis might stick to it.
Roasting chapati:
1. Once the pan is heated properly, transfer the chapati to it. Once small bubbles appear on the surface of the chapati, flip it.
2. Roast it from another side and flip it again. Now take a cotton cloth and fold it in a thick layer. With the help of cotton cloth press on all the edges of chapati and roast it. It makes chapati fluffy.
3. Transfer the roasted chapati to the airtight casserole. Make all chapatis similarly and store them in an airtight casserole. And enjoy the hot chapatis with a curry.
Tips To Make Soft Roti | Soft Chapati:
- Use Soft Wheat Flour (Atta): Start with good quality, finely ground wheat flour (atta). The choice of atta can significantly impact the texture of your chapatis.
- Correct Water-to-Flour Ratio: Add water in small portions to the flour while kneading. Ensure the dough is soft but not sticky. The dough should be neither too firm nor too loose.
- Allow the Dough to Rest: After kneading the dough, let it rest for at least 15-20 minutes.
- Rolling Process: Apply even pressure while rolling the roti to maintain an even thickness. Avoid using too much dry flour while rolling, as excess flour can make the chapatis dry.
- Cooking Temperature: Preheat the tawa to right temperature. Too low temperature makes the chapati hard, too high will not allow to cook roti evenly.
- Flip at the Right Time: Once you notice small bubbles forming on the surface of the chapati, flip it. Cook for a few seconds on the other side, then press gently with a cotton cloth. This encourages the chapati to puff up.
- Store Properly: If you are making chapatis in advance, store them in an air-tight casserole to keep them soft.
