Tuesday, September 17, 2013

Soft Chapathi

Initially I would struggle a lot for making soft chapathi's. More often my chapathi's will be hard. After lot of googling and trial and error methods found few tips to be helpful. Adding a little bit of oil while kneading the dough and using warm water for kneading the dough will help your dough to be soft which is one key thing for a softer chapathi. The other trick lies in the way you roll the dough. The dough should be rolled thin evenly so that they puff up fully. And yeah the chapathi will definitely be super soft. You would not need oil while cooking the chapati's if you are using a non-stick tawa.


Whole Wheat flour - 1 cup
Warm Water - 1/2 cup apprx.
Oil - 1 tsp
Salt as per taste


  1. In a wide bowl add the whole wheat flour, salt and oil and mix well.
  2. Add the warm water little by little and knead to a soft pliable dough. You may need a little more or less water depending on the flour. Make sure the dough is not too hard or not sticky. It should be soft and smooth. Keep covered and set aside for 20-30 mins
  3. Open and knead it again and make equal sized balls and roll them evenly into thin circles dusting with little wheat flour when needed. Do not dust too much as this will make the chapathi's dry.
  4. Heat the tawa and place the rolled dough on it. Let it cook for few minutes. You will see small bubbles forming, now flip to the other side. Now use a damp cloth or a paper towel and press gently, it will puff.
  5. Keep the chapathi covered airtight so that it remains soft for hours.

Nutritional Information

Wheat is a cereal grain. Whole wheat products have increased fiber and nutrients compared to their refined wheat counterparts. Fiber is essential to our health because it has shown to reduce the risk of diabetes and heart disease, lower blood cholesterol, control blood sugar levels and help relieve constipation. Whole wheat is rich in B vitamins, vitamin E and only has less fat content. Also whole wheat is a very good source of  minerals like Manganese and Selenium.

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