How do I make perfect chapittis (roti)?

Question

Mine tend to be a bit dry...

Answer 1

Do add a little oil and salt to the flour before kneading. no matter if the chapati is not round enough (U may get it by practice later), but see that it is of even thickness. Donot over heat the tava or underheat, if it is too hot just wipe it with a kitchen cloth before you lay the roti over it. Do not turn the roti more than 4 times max. when the roti on tava begins to get heated small boils appear, just turn and lay the other side, this makes bigger boils to appear, turn again and roast the other side a bit, then take it off the tava and keep on an open plate for a will (till the syeam escapes.). U will get perfect chapatis. Apply a little oil on surface before storing.

Answer 2

when you are making the dough keep wetting your hands it will keep the dough from sticking to your hands while wetting the dough more. dough should be soft but not sticky. I add a little veg oil to mine at the end after mixing with the water. It adds to the elasticity of the dough and keeps it from sticking to your hands and bowl. When you roll it out leave it a little thick (not to thick though) if you roll it to thin it will become crispy. when you are heating it on the pan, keep flipping it after 20 seconds or so,so that neither side gets to dry. the roti should puff up like a bubble. I use a towel to gently move the roti in circles by gently pressing the edges and then the middle before flipping eachtime(slowly).keep your flame at medium high and be sure the pan is heated up before starting. Also as you are rolling it be careful not to add to much flour(attah) the more you add the dryer it will become.

Answer 3

DRY ROTIS COULD BE BECAUSE OF THE FOLLOWING:
* dough is too stiff. when you press dough with your finger the dough should easily form a dent.
* you have not left the dough to ' rest' for a minimum of half an hour.
* you are covering the roti with too much atta while rolling it.
*you are switching the roti sides too often on the tava.
ie to say -
1) when you first put the roti on the tava let it stay there till small bubbles of hot air appear.
2) switch sides and let it stay till more bubbles appear on this side as well.
3) remove from tava and place the top side on fire first( the cooler side)
4) as it begins to plop up, switch the side.
5) when fully cooked, remove from fire.
6) cover with soft towel and store.
Practice will make u perfect.

Answer 4

Purchase Wheat flour which is not very fine i.e. coarse one. Knead it by putting less water but pressing and mixing it well. Go on adding water till you get a consistent and tight dough. The dough should be tight one and not loose one otherwise you will never get correct shape. Keep it for some time and then make small rounds. Apply some oil on to it and then again mix it well. The round is ready to be rolled to chappatis. Roll it with the belan (Roller) by applying constant pressure. After few rolling put the dough into the wheat flour so that it does not stick to the chakla (base plate made of wood). Continue this process till you get a round shape. If you apply irregular pressure the shape may not be good. Try to make it round by applying more pressure on the side which is curved in and less pressure on the side which is curved out. Apply layer of oil on one side and then fold it from the middle. Again apply oil on the half circle one side only and then fold it. Thus you will get a triangle with an arch opposite the vertex. Roll it with equal pressure but do not forget to apply wheat flour otherwise it will stick to the roller and the base. Roll on as indicated above by putting more pressure on the area where it is thick to the thin area but ensure to put more pressure where the arch is inward and less or no pressure rolling where the arch is outward. Put in on the hot pan and allow it to dry and then put it upside down and apply oil and fry it to the required crispy ness and enjoy your paratha.

Answer 5

A lot of goods pointers above , but while baking the rotis, make sure your 'tava' or pan is very hot. So that when u put your roti on it, it starts to cook & brown patches form on it almost immediately. Flip over & press with a piece of cloth (fold the cloth to avoid burns) .When you flip again, your roti shd form a single bubble. If smaller or half bubbles are formed u are getting there.

Answer 6

i make staggering delicate amazing chapattis prevalent so heres my take: continuously use "white chapatti atta" - brown wont do a million) 2 cups of flour, and a pair of teaspoons of oil, knead the dough with boiling warm water - use a spoon initially as you maintain including water, upload the water very slowly and save knead slowly - then use your hands while the nice and comfortable water starts off cooling into the dough somewhat... knead properly and dont upload too lots water. in case you knead with chilly or heat water, the chapattis would be difficult - no count what you do. 2) as quickly as the dough is staggering and arranged, conceal it for atleast 10-15 minutes - the nice and comfortable water will steam around, making the dough softer thats a desirable tip 3) dip your hands in some cooking oil and knead the dough lower back. you're waiting to roll !! 4) use some flour once you're rolling, to avert sticking. roll out frivolously with even rigidity on sides and the middle 5) verify the tava or gridle is warm once you place the roti on it. 6) turn the 1st edge once you spot tiny bubbles forming and the 2d edge after approximately 5-7 seconds, press gently with a spadle and it will pop up like a baloon . eliminate from the tava and stick to a pair butter... yum ! assured delicate chapattis !! remember it takes prepare so wait and see and save attempting :) good success and tell me how they became out !

Answer 7

It is a very cool process just take some atta in one donga and mix with some water and mesh it till it seems like ur soft tummy.
Now make some round bolls.
Then make it round like ur and spread it on tawa and as it become little browny convert it and as it looks little reddish from this side put it another stove on naked flame. As it coop up like a balloon, take it away from flame now spread some ghee over it. And now enjoy it with sabji or chatni or raita.
Keep this in mind that I am not a cook just working and trying to make up too and in these days I can cook it well better.

Answer 8

to make perfect chapaties you should have a very good floor dough.
take 500gm floor
150 ml water
pinch of salt
method- mix the ingreinds throuly make a soft dough and cover with wet cloth make small balls than roll with rolling pin and if u dont get the round shape than after rolling cut it with small bowl u ill get the perfect size

Answer 9

1.knead the flour with warm milk
2.after kneading keep the dough a side for 15 mins...cover with a wet white muslin cloth
3.knead it again for 10 mins.....the softer u want the more u need to knead.....
4.while rolling use oil to rub on the surface...not the flour..
5.keep ur gas low....and then make the chapathi

Answer 10

the dough should be very soft like cotton.after kneading the flour dip ur hand in the oil,just press the dough nicely with that oil until oil gets absorbed in the dough.