Try to make super soft chapathis at home (2024)

FAQs

What is the secret to making soft chapatis? ›

Pro Tip: warm water makes the chapati more softer. But make sure the water is warm and not hot. 2)Add salt into the water. Mix the salt into the water so it dissolves before we add in the flour.

placing the chapati on a cold pan will make it hard. Always cook chapati on a high flame, make sure to pre-heat the pan on the stove until it is hot.

I would say using milk around 20 percent along with water around 80 percent, or even by using curdled milk (without the water) will make the chapati softer than mixing wheat flour just with plain water.

Add egg to puff up the chapathi

However, don't mix it directly; you can follow this step – take the egg whites in a glass and add two drops of lemon juice to it. Stir well. Now take a tablespoon of this liquid, pour the same over the dough, and knead it. You can make soft and pliable chapatis like this.

Baking soda is added to breads to give it a fluffiness. Add a pinch of it to the flour and mix. On top of this, mix it with 1/2 cup of hot milk and water. After this, keep the dough covered for 10-15 minutes.

Some people say you should let it sit for 30 minutes or more, however. Start with the lower time and do it for longer the next time you make chapati to find what works best for you. Optionally, when this time has passed, you can moisten your hands with a bit of oil or ghee and knead the dough for another five minutes.

Hot water softens the bran in the atta so you get softer chapati. I use Chakki atta from Indian and Arab brands.

Thanks for A2A. Sodium in the curd acts as a leavening agent and thereby helps in expansion and softening of the dough. It also helps in retaining the moisture in the dough.

While they are still hot, smear the rotis with ghee so that it melts. Stack them one on top of the other. The residual heat, keeps them soft, and prevents them from drying out. Make sure the tawa or skillet has heated evenly before you start cooking rotis.

To make hard roti soft store them in an airtight container wrapped in aluminium foil or piece of soft cloth or in a napkin. Before warming them in microwave sprinkle some water or milk on it. Wrap in a paper towel or cloth and warm for 20–30 seconds. Same can be when warming on tawa , tawa should be not very hot.

How to make your roti soft? ›

Right Flour: Use finely ground whole wheat flour (atta) for authentic taste and texture. Water Temperature: Use warm water to make the dough, as it helps hydrate the bran in the whole wheat flour, making the rotis softer. Kneading Properly: A well-kneaded dough leads to softer rotis; it should be soft and pliable.

A freshly prepared dough if kept in the refrigerator at night doesn't get stale for use in the morning in fact it can be used to prepare the rotis for more than one day assuming the refrigerator is working properly.

You can also wrap the rotis in aluminium foil and store in an airtight container to keep them fresh for a whole week! If you want to store chapatis for any longer than a week, it will be a better option to store rolled chapati dough in a ziplock bag by putting butter paper in between them.

The science behind soft roti making: Making soft chapati requires some patience. The trick is to make the gluten (a type of protein) in whole wheat flour make a matrix that will hold its structure and fill the air in the dough. This is attained by kneading, then resting, and again some final kneading.

Water + atta alone is enough, but you could add oil and milk as desired. Oil helps with the melt in your mouth effect. Don't roll them too thick, the insides may not be cooking well enough. Don't roll them too thin either.