For your chapatis to stay soft for a long time, there are a few things that you need to do during the making process, since the entire process of making chapatis matters. It only takes one wrong step to end up with not so soft chapatis.
If your dough is hard, it will not only be difficult to roll the chapatis, but they will also be too hard. Similarly, if your dough is too loose, in that it contains more water, you will end up using more dry flour when rolling and in turn this can make your chapatis hard.
Secrets to making delicious, soft, layered chapatis
Ingredients
- 3 cups of all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1½ cups of warm water
Instructions
- Mix the flour, sugar and salt in a big bowl. Add margarine (optional) and mix with your hands
- Make a well and pour water in bits as you knead. Continue kneading for about 5 minutes. If the dough is sticky, you can add flour in bits until you get the perfect texture
- Place the dough on a work surface (on top of the table) and continue to thoroughly need for about 3 minutes
- The end product should be a firm but soft and not sticky dough. Cover it with a dump cloth, cling film or polythene for about 20 to 30 minutes
- After the 30 minutes, knead again and cut the dough into small balls
- Use a rolling pin, roll out the balls into circular shapes, one at a time and brush with oil
- Then fold them into circular knots and then cover them
- Now pick them, one at time (the rest remaining covered) and roll out again
- In medium heat, place your pan (tava) and let it warm up
- Then place your rolled out chapatti on the tava and fry both sides until brown as you occasionally brush with oil
- Once cooked place in a container and cover as you continue cooking
- Repeat until all your rolls are cooked