Quick snacks: How to make delicious Chapati
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.