How Make Chapati Very Soft

How Make Chapati Very Soft

Chapati is an Indian bread made from wheat flour, water, salt and oil, which is knead into dough, made into balls, rolled into discs and cooked on a tava, and served as a main dish with some curry. Chapati is rich in nutrition, but the chapati tastes delicious only if it is really soft. A perfect chapati is so soft that you can tear off a piece of chapati using one hand. If the chapati is hard, you cannot do that. You will have to use both hands to tear it. Making soft chapatis might not be easy the first time. With a bit of practice and effort, you can surely succeed. The softness of the chapati depends on the consistency of kneading the dough. And off course, for that ideal dough, we need the ideal flour. If you want to learn the art of making very soft chapatis, just read on…..

Soft chapati making tips

  • Kneading the dough plays an important factor in the softness of the chapatis. The more you knead the dough, the smoother the dough becomes and softer the chapatis become. The dough should not stick to your hands. If the dough is sticky, add more flour and knead the dough for about 10 -15 minutes. Cover it with a damp cloth and keep aside for 30-45 minutes before rolling.
  • Use warm water to knead the dough.
  • Adding milk instead of water to knead the dough will make the chapati soft.
  • When rolling the chapati dough it should not be too thin or too thick. Roll the chapati dough evenly. Too thin chapatis might become hard.
  • Using too much flour when rolling makes the chapati hard. Reduce the flour to make soft chapatis.
  • The tava should be very hot when you start to cook the chapati discs. When you put the chapati on the tava, you will notice very small bumps and then you have to turn on the other side. Use a damp cloth or paper towel to press the chapati while it puffs, turn the chapati and repeat the process. If the tava is not hot in the beginning, then the chapati will not become soft. It will become hard and crispy.
  • Turning the chapati on the tava many times will also make the chapati hard.
  • When the chapatis are cooked, stack the chapatis in a hot box/casserole one above the other and immediately close the lid. This keeps them hot and soft. The chapatis which are down in the stack are softer. So reverse the stack after some time, so that the topmost becomes the bottommost. This way all the chapatis remain soft.
  • When the chapati dough is stored in the fridge, the chapati becomes softer the next day.

With some practice, you can certainly master the art of making soft chapatis. The trick is definitely in kneading the dough. Once you get that rightly, then it is easy to make soft chapatis. Enjoy your chapatis with delicious curries!!!

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