I have to give my big thanks to my friend Hema Ashish for taught me to make this soft chapati. Its been one year now I learnt this chapati from her and from then am making perfect chapatis I can say ;-) Thank you so much dear Hema :-) She is from Gujarat and she makes an excellent chapati easily. I was thinking that it is very difficult to make, that to making soft chapati is a dream :-) Previously I make chapati but very rare soft texture I got :-(
My friends were asking me the recipe for chapati and I missed taking clicks everytime. A month back one of my friend Suchi asked me to post this recipe and the time has come now :-) After so many trials I got this soft chapatis and I bet you all can do it very easily. Try it out and have softoooo soft chapatis :-)
INGREDIENTS:
Wheat flour - 1 cup
Water - as needed (better to use warm water)
Cooking oil - 2 tsp
Salt - 1/2 tsp or as needed
HOW TO MAKE:
Take a wheat flour in a big bowl. Add a tsp of oil and needed salt. Just give a mix by using hands and add warm water little by little. Do not pour the water instead add slowly and little by little.
The secret to get soft chappathis is in the knedading. The dough must be very smooth. Till you get the right consistency add water then start kneading it. Once you got the dough consistency (See the first pic) Then place the dough on the plain surface then start kneading it and that time add one more tsp of oil. Knead it by two hands and knead it at least for 10 to 15 mins until you get the soft consistency.
Once you finished the soft and smooth dough without any cracks (You can see in the below and pic the dough came out very well). Cover it with the lid or with cling wrap and set aside for 30 mins.
Divide the dough into equal portions and make a small size of balls. Roll between your palms and give a gentle pressure. Make it 10 to 15 balss or as many as you need and keep it ready. Take one ball and dust in the flour.
Give a gentle pressure and flatten it. Start rolling it until you get a thin circle. If needed dust it again in the flour and start rolling it.. Dusting in the flour is to avoid the flour sticking on the rollpin surface. Make a thin circle as you needed and there is no measured size.
Heat a pan on a medium heat and put the rolled chappathi on it to cook. You can flip the chappathi when you see the raised bumps on it surface. Flip the side and start cooking on the next side. You can see the bumps on the other side too. That time take a dry clean cloth and give a gentle pressure on the edges of the chappathi.
Now remove it from the pan and serve or store it in a hot case. Serve with curries.
TIPS:
Yogurt / butter / milk can be used for making a dough.
I use warm water and it always gives me a best result.
Once you cooked all the chapatis, grease your palm with ghee or apply ghee with brush on the both sides.
Add water little by little and not to pour it.
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