To make the softest, tastiest chapatis, it’s all about the right balance of ingredients, technique, and some important tips for handling the dough and cooking. Here’s a step-by-step guide to help you make perfect chapatis:

Ingredients:

• 2 cups of flour (atta)
• ½ to ¾ cup of warm water (adjust as needed)
• 1-2 teaspoons of ghee or oil (optional but makes chapati softer)
• A pinch of salt (optional)
• Additional flour for dusting

Step-by-Step Process:

• Start by sifting 2 cups of whole wheat flour into a large mixing bowl. This will help to aerate the flour and ensure even mixing.
• Add a pinch of salt for flavour if you like (this is optional).
• Optionally, you can add a teaspoon of oil or ghee to the flour to make the chapati soft and smooth.
• Slowly add warm water to the flour, about a few tablespoons at a time. It’s better to use warm water because it helps bind the flour together and produces softer dough.
• Mix the water with the flour using your hand or a spoon, ensuring that the water is evenly incorporated.

Kneading the dough

• Once the mixture starts to form a rough dough, begin to knead with your hands. Keep adding small amounts of water until the dough becomes soft, elastic, and smooth.
• Knead the dough for at least 8-10 minutes. The more you knead, the softer the chapati will be.
• To check if the dough is ready, press it lightly with your finger—it should bounce back slightly.
• After kneading, drizzle a few drops of oil on the dough and coat it evenly. Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. Resting helps relax the gluten, making the chapati even softer.
• Divide the dough into equal-sized balls, about the size of a golf ball.
• Lightly dust the rolling surface and the dough ball with whole wheat flour.
• Gently roll out the dough ball into a circle, around 6-7 inches in diameter. Try to keep the thickness uniform, not too thick or thin. Make sure you don’t press too hard while rolling, as this can make the chapati stiff.

• Cooking the Chapati:

• Heat your non-stick pan over medium-high heat and once hot, place the rolled chapati on it. After about 10-15 seconds, you’ll notice small bubbles starting to form on the surface.
• Flip the chapati and let it cook on the other side for 30 seconds. At this stage, you can see light brown spots forming.
• Flip it again. Now, use a clean cloth or spatula to gently press the edges of the chapati. This helps the chapati puff up.
• Once fully puffed and there are golden brown spots, remove the chapati from the tawa.
• After removing the chapati from the pan, you can brush it lightly with ghee or butter. This not only adds a nice flavour but also keeps the chapatis soft for a longer time.
• Stack the chapatis on top of each other and cover them with a kitchen towel to keep them warm and soft until serving.
• Serve immediately with your meat, chicken, beans or any other sauce you prefer.

Tips

• Kneading well is key to soft chapatis. Don’t rush this step. Knead the dough for at least 8-10 minutes to develop the gluten properly.
• Resting the dough is essential. This helps the gluten relax and makes the chapati easier to roll and softer after cooking.
• Use warm water or a mixture of warm milk and water for even softer chapatis.
• Don’t overcook the chapati. Overcooking can make them dry and hard.
• Brushing the chapati with ghee or butter after cooking adds flavour and keeps it soft.