Soft layered chapatis

Zaccheus Simiyu's cooksnap of when they made Soft layered chapatis.
Sharon Ikash's cooksnap of when they made Soft layered chapatis.
Leah Sikolia's cooksnap of when they made Soft layered chapatis.
Belinda
Belinda @12Bellafoodoven
Uthiru, 87

Most people complain about chapatis not being soft, Some blame it on the flour, others on the temperature of the water being used; Others swear by hot water, others cold water and even warm water.
I decided to give a step by step guidance on how to hack a soft layered chapati.
The trick to getting a soft chapati boils down to 2 things
1. How you knead your dough... Don't be in such a hurry... Work on your dough thoroughly.
2. The heat should not be too high nor too low.
The temperature of the water being used to knead doesn't matter.

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Ingredients

1hr 20mins
15 Chapatis
  1. 3 Cupsall purpose flour sieved(Not measuring cups)
  2. 2 TablespoonMargarine(Optional)
  3. 1 TablespoonSugar(Optional)
  4. 1/2 Teaspoonsalt
  5. 1 1/2 Cupswarm water
  6. Oil for cooking

Cooking Instructions

1hr 20mins
  1. 1

    In a bowl, mix flour, sugar and salt. Add Margarine, mix with hands to form crumbs. I use a little bit of sugar in mine because I love the savoury taste. Omit it, if you don't like sugar.

    A picture of step 1 of Soft layered chapatis.
  2. 2

    Make a well and pour water bit by bit as you knead. Knead for atleast 5 mins, if the dough is sticky, add flour bit by bit as you knead.

    A picture of step 2 of Soft layered chapatis.
  3. 3

    Continue kneading on your work surface for another 3 mins. (FOR SOFT CHAPATIS, YOU SHOULD KNEAD THOROUGHLY)

    A picture of step 3 of Soft layered chapatis.
  4. 4

    Finally dough should be firm but soft and not sticky. Cover with a damp cloth/ cling film/plastic polythene bag for 30 minutes.

    A picture of step 4 of Soft layered chapatis.
  5. 5

    After 30mins, knead again and cut into balls.

    A picture of step 5 of Soft layered chapatis.
  6. 6

    Roll out the balls in a circular shape with a rolling pin, one at a time and brush with oil, as shown in the pics.

    A picture of step 6 of Soft layered chapatis.
  7. 7

    Fold as shown.

    A picture of step 7 of Soft layered chapatis.
  8. 8

    How they should look.

    A picture of step 8 of Soft layered chapatis.
  9. 9

    Cover them to keep them soft.

    A picture of step 9 of Soft layered chapatis.
  10. 10

    Roll the balls out again forming the circle.(Layers should be visible on the rolled out dough).

    A picture of step 10 of Soft layered chapatis.
  11. 11

    In a medium heat, place your skillet, let it warm up. Then put your chapati ontop. Fry both sides until brown. Once cooked remove and place it in a containee and cover.

    A picture of step 11 of Soft layered chapatis.
  12. 12

    Very soft.

    A picture of step 12 of Soft layered chapatis.
  13. 13

    Serve with your favourite stew or even tea. Enjoy.

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Written by

Belinda
Belinda @12Bellafoodoven
on
Uthiru, 87
A self taught baker in love with good food.
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