Soft Chapati Recipe

Method9 steps · about 1 hr 25 min

1. 1

   Step 1: Mix the five cups flour, salt (1 Tbsp) and optional sugar (1 Tbsp). Mix in three tablespoons of the dough ghee or oil, then add the lukewarm water gradually and knead for about ten minutes until soft and smooth. Add small handfuls of separate extra flour only if sticky.

   Uses 5 cups all-purpose flour · 1 Tbsp salt · 1 Tbsp sugar (optional) · 2¾ cups lukewarm water · First three tablespoons dough ghee or oil · Extra all-purpose flour only as needed for kneading and dusting

2. 2

   Step 2: Add another 3 tablespoons of oil or ghee to the dough and knead some more, for about two minutes (you will use the rest of the oil to cook). The dough should now feel soft and pliable, and should no longer stick to the fingers.

   Uses Initial smooth dough · Remaining three tablespoons dough ghee or oil

3. 3

   Step 3: Cover the dough with a clean and damp kitchen cloth or plastic wrap and allow it to rest for at least 30 minutes at room temperature.

   Minimum dough hydration rest · 30 minUses Dough containing the full six tablespoons dough fat

4. 4

   Step 4: Divide the dough into 10 equally-sized balls. Dust a wooden pastry board or your kitchen counter with flour, lightly sprinkle some flour on top of each ball of dough, and use a rolling pin to roll each into a circle of 20cm in diameter (about 8 inches). If the dough resists stretching, let it relax for a while and then roll again. Feel free to dust with more flour, if the dough sticks to the rolling board.

   Uses Rested chapati dough · Extra all-purpose flour only as needed for kneading and dusting

5. 5

   Step 5: For layered chapati, lightly brush each circle with a small share of the half-cup working ghee or oil, sprinkle with extra dusting flour, roll into a rope and coil, tucking the end into the centre. For plain chapati, skip this coiling step and the following coil rest and cook the circles in step 7.

   Uses Ten dough balls rolled into circles · Small share of the half-cup whole-batch layering and frying allowance · Extra all-purpose flour only as needed for kneading and dusting

6. 6

   Step 6: Cover the coiled balls of dough with a clean kitchen towel and allow this to rest for 10 minutes. Next, lightly dust your kitchen counter or wooden pastry board with flour again. Roll out each ball of dough into a circle of 20cm (about 8 inches) in diameter and 3mm (about 1/8th inch) in thickness. Feel free to lightly dust with flour, so it rolls out easily.

   Rest the layered coils only · 10 minUses Ten oiled and coiled dough portions · Extra all-purpose flour only as needed for kneading and dusting

7. 7

   Step 7: Bring a non-stick or heavy-bottomed pan to high heat. Once hot, reduce the heat to a medium and place the rolled chapati dough on top. Cook each side until brown spots form and the chapati starts to puff up then use a spoon to flip.

   Uses One rolled layered chapati, or a plain circle from step 4

8. 8

   Step 8: Lightly brush the first surface with a small share of the half-cup frying ghee or oil, flip and cook for one to two minutes. Brush the second surface lightly and cook for another one to two minutes until golden and cooked through. Repeat with all ten breads using the same batch allowance.

   Finish both sides of one chapati · 4 minUses Chapati browned and puffing in the pan · Small share of the half-cup whole-batch layering and frying allowance

9. 9

   Step 9: Serve chapati with tea or your favourite stews, curries, or grilled dishes.

   Uses Finished cooked batch of chapati