How to make soft roti or chappati?

Question

Once in Jaipur we had a chappati and my father likes it i want to make that type of roti to my father on his B'day.It was very soft and layered and it was very much like poori[something like swollen] without oil.Please help me with recepies.what is the rite way to prepare the flour

Answer 1

1.Make dough using little milk and warm water.Use little oil in hands before giving the final punch to the dough.Remember to keep aside the dough in a airtight container for atleast 30 min before preparing the rotis.
2.Use as little as possible dry atta while rolling the roti
3.Heat tava moderately before putting the roti.Cook lightly on one side & turn it upside down.When bubbles appear then use a cloth & press lightly while rotating the roti slowly on tava to make it puffed.
4.Smear ghee/butter & serve immediately

Answer 2

Chappati
10 Servings, tell them only 8, you'll eat 2 before the others do.
If you don't know what ghee is, I have it in my Best Answers or ask

Ingredients

12 oz atta; (wholemeal flour)(course grain wheat)
1 ts salt
1 water; to mix
1 vegetable oil; for hands
2 oz atta; for dusting
1 ghee; for spreading

Instructions

Sift flour and salt together. make a well in the centre and add small quantities of water until you have a smooth, pliable dough. Grease the palms of your hands and knead well. Keep covered until ready to use.

Divide into 10 portions, using one portion at a time and keeping the rest covered. Knead each portion into a ball, then flatten and place on floured surface. Roll out until about 7" in diameter.

Heat a griddle (without oil) and when hot cook chappati on both sides, pressing down gently. When cooked lightly spread or brush the first side only, with ghee.

NOTES : These are best eaten as soon as they are cooked. They can be kept warm, wrapped in foil and placed in a warm oven.

Answer 3

Title: Chappati Kawa
Yield: 1 servings

3 x Chappatis, (phulkas) refer Rotis, Naans, etc"
1/4 tsp Cumin and Mustard Seeds
1 tsp Ghee
1/4 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
1/4 tsp Lemon Juice
1 tsp Coriander Leaves, (finely chopped)
1 cup Water
Salt - to taste

Break Chappatis into 1" squares roughly.
Mix all the masalas in the water and stir.
Heat ghee in a sauce pan, add seeds to splutter.
Add the masala water, and bring to a boil.
When it starts boiling well add the chappati pieces, coriander and lemon juice.
Cook on low to soften the chappati and allow most of the water to soak.
Do not make too dry.
It should be mushy to eat.

Serve hot.

Making time: 5 minutes (excl. chappati making time)

Makes: 1 meal serving for a sick person.

Best in: Fever and ailments of the throat. Easy to swallow and digest.

Answer 4

hi tanse, i know wat u mean, my bf used to own a restaurent and he taught me how to make the softest roti's like poori
select dough either annapurna or pillsberry
wen u make dough add enough water, oil and 2 or 3 spoons of milk, mix well n a round bottom vessel and throw the dough n to the vessel after its round
now while making roti, u should have a thong and a pan which s thin
after you turn the roti n the pan once, take out the pan from heat, keep flame n sim and keep the roti on top directly of flame(use roti thongs) and increase flame to full all of a sudden, wen t bubbles fully(dont let t stay till its burned, all these process should be done fast) take out the roti, smear ghee f u want t more soft or with out and fold t n a cotton clothe(or u get special bsked with clothes attatched to buy for this purpose) and keep it, add all others to same pile

Answer 5

well these ones turn really good try it out and make everyone happy

* 1 lb. unbleached white flour (3 1/4 cups)
* 1 tsp. sea salt
* 1 Tbs. sugar
* 1 egg, beaten
* 1 Tbs. whole milk
* 3/4 - 1 cup water
* About 1/2 cup peanut or other vegetable oil or ghee
* 1/4 cup butter
* Curry sauce from a Muslim curry (for savory roti); or sweetened condensed milk and granulated sugar (for sweet roti); or curried meat stuffing for a mataba roti (see notes)

Roti Sift the flour into a mixing bowl. Sprinkle in the salt and sugar and mix thoroughly. Make a well in the center and add the egg and milk. Fold them into the flour. Add water slowly while working the flour with your hand to form a sticky dough. Knead for 5 to 10 minutes until the dough is soft and elastic. Cover with a damp cloth and let rest for at least 30 minutes.

On a smooth, non-stick working surface (preferably stainless steel) form the dough into a log, then twist and break the dough off into small chunks, each about the size of a large lime (you should end up with 15 to 16 portions). Knead each chunk a few times and roll into a ball. Set aside. After all the dough pieces have been kneaded, dip a few of your fingertips in peanut oil and thoroughly oil the surface of each ball. Place the greased balls back in the bowl (it's okay to stack them), or on a tray, and cover with plastic wrap. Let rest for at least another 30 minutes.

Lightly grease the smooth working surface with a little oil. Place a dough ball on the greased working surface and press with the palm of your hand into a flat round. Dip a few of your fingertips in a little peanut oil and grease both sides of the round. Then pick up the dough round on the edge closest to you, such that your left hand is holding it with the thumb beneath the dough while the other fingers are on top, and your right hand is holding it with the thumb on top and the side of the index finger beneath. Flip the dough in a forward, circular, clockwise motion, slapping the far end onto the working surface and stretching the dough. Continue to flip with the same motion and finger positions several times, stretching the dough with each flip until it becomes almost see-through thin. After the dough is stretched as thinly as possible, lift it at one point with two fingers in such a way that it drapes down like a piece of cloth. Using a circular motion, spin the piece loosely into a snail-like round and set aside on a greased surface. Do likewise with all the pieces of dough.

Heat a griddle pan over high heat until it begins to smoke. Add about 1/4 inch of oil to the pan. Take a dough snail and press it with the palm of your hand into a flat round 4 to 6 inches across. Gently lift it from the working surface and drop it into the griddle. Brush a light coating of butter on the top side. Fry over low to medium heat until the bottom side is golden brown and crispy, then turn over and fry the second side, brushing a little butter on top. While frying the second side, press the bread down with the spatula from time to time so that its bumpy surface gets as evenly seared on the hot griddle's surface as possible.

Remove the crisped bread from the griddle onto a flat surface, lined with paper towels to absorb the excess grease. When it's cool enough to handle, fluff it by slapping it between your hands – i.e., with the bread lying flat on the surface, position the palms of your hands on opposite sides of it and move them towards each other as if you are clapping. Slap the bread this way 2 to 3 times, until it becomes flaky.

Do likewise with the rest of the dough pieces, making sure to add extra oil to the griddle so that the bread gets fried evenly. Also make sure the oil is hot enough to sizzle the dough when you first drop it into the griddle, but not too hot that it browns too quickly. Serve while still warm with a rich curry sauce or massaman curry.

The bread may also be served as a sweet snack or dessert. After fluffing, sprinkle with granulated sugar and dribble with sweetened condensed milk. Roll the roti up into a roll and roll it in a piece of paper, which helps absorb some of the grease.

Makes 15 to 16 rotis.

Answer 6

for a simple dish like this so much explanations,use the top grade atta,add very little salt mix together ,add water to make daugh,dont make to hard or soft,keep covering with wet muslin cloth for one hour.make small balls of it.and flatten with chapathi roller to your size.cook on griddle

Answer 7

what is the rite way the flour has to be.how can i make it soft?shall i add milk or hot water