Soft Chapathi – Indian

Step 1: Prepare the Flour Mixture

In a large mixing bowl, add 2 cups of wheat flour, 1/2 tsp of salt, and 1 tbsp of oil. Mix everything together with your fingers until well combined.

Step 2: Knead the Dough

Gradually add water and start kneading. Continue to knead for 4-5 minutes until you get a soft, smooth, and pliable dough that is not sticky to the touch.

Step 3: Rest the Dough

Apply a few drops of oil over the surface of the dough to prevent it from drying out. Cover the bowl with a damp cloth or a lid and let the dough rest for 10-15 minutes.

Step 4: Divide and Roll

After resting, knead the dough for another minute. Divide the dough into 12 equal-sized balls. Take one ball, dust it with dry wheat flour, flatten it slightly, and roll it out into a thin, even circle.

Step 5: Cook the Chapathi

Heat a tawa or flat pan over high heat. Once hot, place the rolled chapathi on it. Cook for about 15 seconds, or until you see small bubbles forming on the surface.

Step 6: Flip and Puff

Flip the chapathi and cook the other side for another 15-17 seconds. Flip it again. The chapathi will start to puff up. You can gently press the sides with a spatula to help it puff up completely.

Step 7: Final Cook and Serve

Cook until light brown spots appear on both sides. Remove from the tawa and place it in a casserole or a container lined with a cloth to keep it soft. Repeat the process for the remaining dough balls. Serve hot.

• The general ratio is 1 cup of flour to 1/2 cup of water, but this can vary depending on the brand and type of wheat flour. Adjust the water accordingly.

• The dough should be soft and pliable, but not sticky. If it's too sticky, add a little more flour.

• Ensure the tawa (griddle) is sufficiently hot before placing the chapathi on it. A hot tawa is key for the chapathi to puff up.

• Roll the chapathi evenly to ensure it cooks and puffs up uniformly.

• Gently press the chapathi with a spatula on the second flip to help it puff up completely.

• Apply a little ghee or butter on the hot chapathi for extra flavor and softness.