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January 8, 2015

How To Make Soft Chapati/Chapathi Recipe

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Chapati

“How to make my chapati soft ??” was my biggest worry when i was new to cookingDoh.Not just me,making a soft chapathi would be the dream for many beginners in cooking.When i was a beginner,i used to make chapatis hard,chewy and sometimes like roasted papad tooNot talking.As we were newly married,Sendhil couldn’t scold me instead he used to make fun of my chapathiTongue.Once my MIL told this method & suggested me to give a try.When i tried it for the first time,i couldn’t believe the results.It came out really soft.I felt very happy and excited to see my chapathi soft like a kerchief.More than me,Sendhil was feeling much more relieved Laughing.Thanks a ton to my MIL for teaching me this wonderful recipe.After making this chapathi successfully,i attempted phulka/roti and now i can confidently make phulka/roti & chapathi anytime.Soon i will share my phulka recipe too.Before going to this rrecipe,let me tell you,this is not zero oil roti or phulka.I hope u know the difference between roti & chapati.You would have come across many soft chapathi recipes using milk,hot water,ghee etc.This is one such kind.Here i have used oil & curd to bring the softness.So fat is used in this recipe.Please do not attempt this recipe if you are calorie conscious or if u are in diet.This recipe is purely for beginners & bachelors who craves for making soft chapathi.You can dare to try this recipe for your lunch box & to your guests as well.It stays soft for long time.I have given some general tips to make soft chapathi dough.Hope this will help.Lets see how to make soft chapati.

Soft chapati recipe

Chapathi recipe

Soft Chapati recipe


Soft chapati How to make soft chapati
Cuisine: Indian
Category: Dinner
Serves: 5 nos for 1 cup
Prep time: 35 Minutes
Cook time: 1 Minutes
Total time: 36 Minutes


INGREDIENTS

1 cup = 200 ml
  • Wheat flour/atta - 1 cup
  • Refined oil  OR Gingely oil - 1 tbsp 
  • Curd - 1 tbsp ( Not too sour & thick, I use semi solid curd)
  • Water – 1/3 cup (+/- 1/2 tbsp)
  • Salt - 1/4 tsp
Oil or ghee - for brushing(optional)
METHOD

  • In a wide bowl or plate,measure the flour/atta & take it.Add curd,oil & salt to it.Mix it well so that curd & oil spreads well with atta.Now sprinkle water in small quantity & try to make a soft,non-sticky dough.No problem if the dough sticks lightly to your hand.Knead the dough well  at least for 5 minutes.If possible beat in a hard surface.Keep it covered for minimum 30 minutes.
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Soft-chapati-2
  • After 30 minutes,dough would become very soft.Now make golf sized balls out of the dough & keep in the bowl.Take one ball, roll it without any cracks,pat it slightly & dust in the flour.Keep the remaining balls closed till use.Roll the ball into a uniform,thin circle.Dust it once in the middle only if necessary.
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  • Put the chapathi in a news paper or sheet & cover it well.Do not keep it one over the other.Roll the other chapathis & spread it.Heat a good conditioned non-stick pan & put the chapathi.Reduce the flame to medium.Keep rolling.U will see some bubbles appear on the top of chapathi.Immediately flip the chapathi.
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  • Cook the other side in low flame by pressing it using a ladle so that corners will cook well.Remove and brush with ghee or oil if needed.Serve hot with kurma.
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  • If u want to store the chapathi,spread a towel inside a hot pack & stack the chapathis one above the other.Close it with napkin & store it. It will stay soft for hours.If u want to pack the chapathis for lunch box,just fold the chapathi like a triangle & stack it.It will remain soft.


Note

These are some of the general rules to be followed to make a soft chapathi or phulka.
  1. The quantity of water may vary based on the atta u use.Aashirvaad takes little more water than Pillsbury.The water quantity i have given here is an approximate measure.It may vary for multi grain atta.
  2. Do not add all the water while kneading the dough.Sprinkle water only in small quantities.If u feel u have added excess water,u can add little flour to it but u should add few more drops of oil & knead it really well else chapathi will come out hard.
  3. Rolling the chapathi of uniform thickness is necessary for uniform puffing else chapathi won’t puff up in some places.Also never roll the chapathi very thin like a transparent sheet.They will roast like a papad.
  4. Do not over dust the chapathi in flour.Do it once or twice.If u dust more,chapathi may come out soft but it will look dry.
  5. Do not leave the chapathi dough or rolled chapathi in air for long time.It will become dry & gives u hard chapati.So keep it closed till use.
  6. Heat of the flame is very important while cooking chapathi.It should be low to medium.Never cook in high flame.It will become a papad.Flame should be high only for making phulkas and that too while showing in direct flame.
  7. Always brush the chapathi with oil or ghee if u keep for long time.No need to brush if u consume immediately.



Try this recipe at home & enjoy soft chapathi for dinner or lunch with your favourite side dish.I served it with paneer kurma ! It was yummly !!
Soft chapati



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55 comments :

  1. I add milk to my dough to make it soft but addition of curd is new to me. Will try next time

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  2. well explained post... good work dear

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  3. Such a soft and delicious chappathi...so well explained. Now will be easy for beginners. !

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  4. very useful tips...adding curd is new idea to me. I thnink it will workout.

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    Replies
    1. Thanks Jayapriya.Try n let me know how it worked out for u :)

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  5. Hi chithra it was excellent and please post some beautiful recipies like dis

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  6. It was very useful for me being a bachelor, I've tried many times before but I adjusted myself with out come, mystery was chased lol, very very soft roti, I'm proud of myself lol, thank you so much Chitra ji!

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    Replies
    1. Thank u so much for the feedback.U made my day :)

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  7. If we doesn't use curd than?? Does it react much?

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    Replies
    1. Yes. Curd helps for softness. If u skip it add more oil instead.

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  8. I found my mistakes: dough is getting dry due to fan above and always cooking in high flame. I will cook properly today.

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    Replies
    1. Yes dough should not be dried.Try this recipe n share ur feedback.:)

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  9. If i add curd, then the chapathi taste wont be change?

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    Replies
    1. No,it won't change.Pls don''t use too sour curd.We are adding just a tbsp.So it won't change the taste

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  10. Hi... Adding curd is new will try today .

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  11. Hi Chitra, i tried this recipe today and was pleasantly surprised. The chapatis turned out so nice and soft...compared to the chapatis i have made in the past. The addition of curd is fantastic. This is a keeper, thank you!

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  12. Hi Chitra, I tried your recipe today and i was so pleasantly surprised. The chapatis turned out so nice and soft. They were definitely the best chapatis i have made. I loved the addition of curd as i think this helped with the texture. Thank you for an amazing recipe. This is a keeper!

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    Replies
    1. Thanks a lot Nash for trying n the feedback :) U made my day !

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  13. Hi wat about storing the dough added with curd in fridge will it ferment the dough will it change the taste the next day

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    Replies
    1. Add fresh curd and make the dough.Store in a tight box and refrigerate for a day.Keeping the dough outside ferments the dough and make it sour.So refrigeration keeps it good for one day.Not more than that.Hope it works.Thanks

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  14. Hello chitra we are running a company where we produce chapathis in bulk . We use kneading machines and pressers for making chapathis. We supply to hotels and mess. Actually we have never tried using curd. Our clients are asking for soft chapathis. Can this method be used for our production? We are also planning to pack and sell chapathis. Will this "Curd" tip work for us?

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    Replies
    1. Hello Hari,
      This technique works well.But try it for small quantity,see the results and then go for bulk.Make sure you use fresh curd.Thanks.

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  15. Is curd and yogurt the same thing?

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    Replies
    1. They are almost the same but the fermentation method varies.Please check this link for more details : https://in.answers.yahoo.com/question/index?qid=20060821102556AACd5hz

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  16. Hi chitra, even i tried ths my chapathis are coming out very hard for later consuming. frying also matters i guess. Pls guide me on hw to fry the chapathis so that it remains soft for my daughters lunch..

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    Replies
    1. Yes Shwetha,frying matters much.When the dosa tawa becomes hot,reduce the flame completely.Cook it in low to medium low flame on both sides. Brush it lightly with oil or ghee and stack them one abovee the other.Close them in a hot box lined with kitchen towel.All these tips would help you to get soft chapathi even after hours.

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  17. thanks chitra..
    Brushing with oil should be done after frying or while frying itself?

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    Replies
    1. Just brush a drop of oil on tawa before frying the chapathi and brush it with a drop of oil on chapathi after frying.

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  18. Thank you for this wonderful recipe and the thorough directions. A friend and I just came back from a trip to India and want to make an Indian meal. We were lucky to find all the recipe's ingredients at Punjab Grocery in Baltimore and made them today. The soft chapathi turned out great: tender, very tasty, soft and flexible. They tore apart just right and will be perfect for the Indian dinner we are planning (we plan to practice a few more times before the dinner).

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  19. Hi,
    You did not mention how to roll the chapatis. Generally chapatis should be three layers and thin, if you just roll the dough the chapatis would not puff on the tawa. Thats how traditionally chapatis are made. Correct me if I am wrong.

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    Replies
    1. Hi, you are right. Chapathis can also be rolled as u mentioned but what i have given here is an easy & simple way. It won't puff up on tawa but comes out super soft.

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  20. Thank you for recipe. Made Chappathi after years and came out very soft and good

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  21. Hi Chitra, I am following this recipe more than a year and my chappathis come out good every time :) This is one recipe I have book-marked :)

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  22. Hi usually i prepare dough in night before sleeping and keep it in an air tight box for morning tiffin. I dont refrigerate. Can i use yogurt. Will it become sour in the morning?

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    Replies
    1. No, Keeping the dough outside if adding yogurt is not advisable, It will become too sour. If you want to make the dough and keep it outside, just add oil. It will come out soft :) Thanks

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  23. Hi, Nice chapati. Thanks for your info. I made chapati by using Surabhi atta. Please go through this site http://www.surabhifoods.com/ .

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  24. Hi chitra actually itx a VERYYY nice recipee but I was planning to FREEZE THEM .. Can this work ????
    I mean making it half done and then freezing it ???

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  25. Hi chitra pzzzz can u guide me that can I use the same recipee and make these chapatis half done and freeze them ???? As I don't have so much tyme to cook them all the tyme

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    Replies
    1. Hi Sana, You can try it. Just half cook the chapathi and stack them in between butter paper so that it won't stick with each other. Freeze them. Thaw it before using just like store bought readymade chapathi :) share your feedback on how it works.Thanks

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  26. Hi chitra i tried this today and got soft chapathis. I ve doubt do we need to increase the amount of curd if we use 4 cups od flour.

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    Replies
    1. Thanks for the feedback. YES u should increase curd proportionately :)

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  27. Thanks for your blog. I made chapathi by using surabhi atta. I got the best chapthi.

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  28. Can I use 3% plain yogurt instead of curd?

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  29. Thanks this worked very perfectly thanks... Iam have tried it and now have this reason to be happy while returning from office for these soft chapattis every evening
    Yogesh Goa

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    Replies
    1. Happy to know this recipe worked for you:) Thanks for the feedback!

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  30. Hi..
    Very nice blog. I just loved your presentation and your chapati makes me mouth watering...its looking delicious..Best Atta will makes the best chapati..

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