Chapati is now a staple in many households across the globe. With its soft texture, subtle flavors, and versatility, it pairs well with a variety of dishes.
While making chapatis may seem daunting to beginners, with a little practice and the right techniques, you can achieve the perfect chapati every time.
In this recipe, we’ll guide you through the step-by-step process of making flawless chapatis that are sure to impress.
Ingredients:
- 2 cups whole wheat flour
- Water, as needed
- Salt, to taste
- Cooking oil
Preparing the Dough
- In a large mixing bowl, add the whole wheat flour and salt. Mix well to evenly distribute the salt.
- Gradually add water to the flour while kneading the dough with your hands. The amount of water required may vary, so add it slowly until you achieve a soft, pliable consistency. The dough should be firm but not dry or sticky.
- Continue kneading the dough for about 5-7 minutes until it becomes smooth and elastic.
- Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This allows the gluten to relax, making it easier to roll out the chapatis.
Shaping and Rolling the Chapatis
- After the resting period, divide the dough into small, lemon-sized balls.
- Take one dough ball and flatten it slightly with your palm. Dust it with a little dry flour to prevent sticking.
- Using a rolling pin, roll out the dough ball into a thin, circular shape. Start from the center and roll outward, applying even pressure. Rotate the chapati as you roll to maintain a round shape.
- If the chapati starts sticking, sprinkle a little dry flour on the rolling surface.
- Roll each chapati to a thickness of about 6-8 inches in diameter. Thinner chapatis tend to be softer and fluffier.
Making the Chapatis
- Heat a non-stick pan on medium-high heat.
- Once the pan is hot, place the rolled chapati on it. Allow it to cook for about 20-30 seconds or until small bubbles start to appear.
- Flip the chapati using a spatula and cook the other side for another 20-30 seconds.
- Brush a little oil on both sides of the chapati and cook for an additional 10-15 seconds on each side until golden brown spots appear.
- Remove the cooked chapati from the pan and place it in a covered container or wrap it in a clean cloth to keep it soft and warm.
- Repeat the process with the remaining dough balls until all the chapatis are cooked.
Chapatis are a delightful addition to any meal, be it with curries, vegetables, or even enjoyed on their own.
Some additional tips to enhance your chapati-making skills:
- Use good quality whole wheat flour for the best results. Freshly ground flour tends to yield softer chapatis.
- Adjust the water quantity while kneading the dough. Add it gradually to achieve the right consistency. The dough should be soft and pliable but not sticky.
- Resting the dough is crucial for achieving softer chapatis. It allows the gluten to relax and the moisture to distribute evenly throughout the dough.
- While rolling the chapatis, apply even pressure to ensure uniform thickness. If the chapati starts sticking, use dry flour sparingly to avoid drying out the dough.
- Ensure that the pan is adequately preheated before placing the chapati. This helps in proper cooking.
- Cooking time can vary depending on the heat intensity. Adjust the flame accordingly to avoid overcooking or undercooking the chapatis.
- Brushing oil on the chapatis while cooking adds flavor and prevents them from drying out. However, if you prefer oil-free chapatis, you can skip this step.
- Keep the cooked chapatis covered or wrapped to retain their warmth and softness until you serve them.
- Practice makes perfect. Don’t be disheartened if your initial chapatis aren’t flawless. With time, you’ll gain confidence and finesse in shaping and cooking them.
