How to make soft chapati | Soft chapathi recipe
By Latha on August 31st, 2018
Soft chapathi recipe explained with step by step pictures and video. Soft chapathi is prepared using little warm milk and very less oil. This one way to prepare soft and tasty chapathi.
There are many ways to prepare soft chapathi. And this is one way to make the chapathi soft. I have used little milk and little water in this recipe. If you wish you can increase the quantity of milk to prepare more softer chapathi. Or if you want to avoid the milk, simply knead the dough using water and increase the quantity of oil.
I have posted many paratha or parota recipes on this website like rave or rava paratha, aloo paratha, carrot paratha, methi paratha or menthe soppina parota, palak paratha, radish paratha and layered paratha recipes. All these parathas will turn out super soft as I follow the same method.
I have shared all possible tips to prepare soft chapathis. I will share 2 more ways to prepare soft chapathis in the coming days. You can serve these soft and tasty chapathis with any curry of your choice.
If you are looking for curry or gojju recipes for chapathi or rotti then do check my Zunka vadi, menthe palle or methi dal, ennegayi or stuffed brinjal, mixed veg curry, gorikayi kara or cluster beans curry, mixed veg sagu, hesaru kalu gojju or green gram curry, bendekai gojju or bhindi curry, mixed veg kurma and hagalakayi or bitter gourd curry recipes.
Preparation time: 20 min
Cooking time: 30 min
Serves: 8 no
Ingredients: (measuring cup used = 240ml)
- 1 cup wheat flour (for 4 big chapathis)
- 1 - 2 tbsp cooking oil
- Salt as per your taste
- 1/4 cup warm milk
- Water as required
- 2 tsp ghee
Instructions for making soft chapati:
- Take wheat flour or godhi hittu in a bowl.
- Add in salt as per your taste. Give a quick mix. Optionally you can add 1/4 tsp of sugar.
- Now add in 1/4 cup of milk little by little and start kneading the dough. You can add more milk and reduce the quantity of water if you want very soft chapathis. Or you can skip the milk and increase the oil quantity.
- Followed by add in water little by little and continue kneading the dough. Prepare a soft dough. I have used little more than 1/4 cup of water.
- Once done, add in a tbsp of oil. You can increase the quantity of oil if you want more softer chapathi or if you don't want to use milk.
- Knead it well for 2 minutes. Make sure the dough is soft. If not you sprinkle little water and knead it again.
- Cover it with a lid or a damp cloth. Rest the dough for 1 hour. Minimum resting time is 30 minutes. You can rest it for more time also for better results.
- Next dust your fingers, take a lemon sized dough and make it round and flat.
- Take a rolling board and dust it. Next place the dough over the board. Dust the flour and roll the chapathi using rolling pin. You need to be gentle while rolling as the dough will be soft.
- Take a griddle or pan and heat it. Once it becomes medium hot, place the rolled holige or paratha over the pan.
- When the bubbles starts appearing flip it to cook on the other side.
- Cook on both the sides. Do not flip the chapathi too many times. I would say, flipping 3 times is ideal. If you wish you can apply ghee or cooking oil while cooking (I don't use).
- Take it out and apply little ghee when the excess heat is reduced. Applying ghee will give nice aroma to chapathi and keeps the chapathi soft throughout the day. Serve it with any curry of your choice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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