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.
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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.
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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.
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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.
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Rolling the chapati:
1. Now, take a dough ball and roll it in a small round shape.
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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.
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3. Dust it in dry wheat flour and roll the chapati. For making round chapati, start rolling the sides of a triangular dough ball.
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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.
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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.
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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.
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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.