Soft Chapatis Sans Oil
Wheat is consumed daily by people around the world.
Also many varieties of wheat are available.
Whole wheat flour is most widely accessible.
The wheat is dried and ground for wheat flour.
Soft chapatis prepared with wheat flour are most desired.
Making soft chapatis without oil is also possible.
Certain tips would be helpful for dishing out soft chapatis.
Sieving the Flour
The flour can be sieved or not depending on the purity of the flour.
The flour available in branded packets need not be sieved.
On the other hand, the wheat ground in a grinding mill can be sieved.
For soft chapatis it is important to remember that the dough should have the right consistency.
The key for the dough to be of the desired consistency lies in kneading the dough.
The dough becomes smoother when kneaded for a longer duration.
The dough should not be sticky.
If the dough is sticky then dip the dough in dry wheat flour and re-knead the dough.
When the dough is smooth only then will the chapatis be soft when cooked or roasted.
The dough should be kneaded for 10-15 minutes.
Also water can be added to the dough by wetting hands and then kneading the dough. Then additional water can be prevented from being added to the dough.
Also adequate quantity of water is required for soft dough. The optimum quantity can be 1 cup of water for 2 cup of wheat flour.
It is also advisable to use lukewarm water for soft dough formation.
Salt can also be mixed with the wheat flour and then water can be added to the mixture when making dough.
After the dough is kneaded then wet hands and apply to the dough.
Wheat flour mixed with water to form the dough is most practiced.
However milk can also be used instead of water for dough preparation.
Milk can be added to the wheat flour for dough preparation.
When the dough is formed then place the dough in a bowl.
Cover the bowl with a damp cloth / towel.
Rest the dough in the bowl for 30 minutes.
Thereafter, knead the rested dough for another few minutes.
Now the dough can be divided into medium balls having equal size.
Dust the dough balls with wheat flour.
Now the dough balls should be rolled into medium thick rounds with a rolling pin on a flat surface.
When rolling the dough ball, care should be taken to apply equal pressure and the rounds should be evenly thick.
Take a tawa and heat the tawa on the gas.
Now put the rolled round on the hot tawa.
The gas flame should be kept on medium.
If the tawa is hot then bubbles will appear on the surface of the round in few seconds.
If the bubbles take long to appear then the tawa is not hot enough.
Flip the side of the round on the tawa thereafter.
Now press down with a damp cloth / towel on the flipped side.
The round will now puff up.
Turn the side of the round and repeat the process of applying wet cloth / towel.
Cook until both the sides of the rounds are browned.
The rounds can also be roasted directly on the gas flame.
When bubbles appear on the surface of the round then lift the round with tongs and place on the gas flame.
Flip the sides of the round with the tongs every couple of seconds.
When brown spots appear then get the chapati off the gas.
Roast the remainder of the dough balls in the same manner.
The chapatis can be covered in cloth and stored for few hours.