Soft layered chapatis
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.
Open in Cookpad AppCooking Instructions
- 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.
- 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.
- 3
Continue kneading on your work surface for another 3 mins. (FOR SOFT CHAPATIS, YOU SHOULD KNEAD THOROUGHLY)
- 4
Finally dough should be firm but soft and not sticky. Cover with a damp cloth/ cling film/plastic polythene bag for 30 minutes.
- 5
After 30mins, knead again and cut into balls.
- 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.
- 7
Fold as shown.
- 8
How they should look.
- 9
Cover them to keep them soft.
- 10
Roll the balls out again forming the circle.(Layers should be visible on the rolled out dough).
- 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.
- 12
Very soft.
- 13
Serve with your favourite stew or even tea. Enjoy.
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