What is the best recipe for easy to make and delicious Chapati?

Question

A recipe with the least amount of oil used. Currently my chapati's come out very hard I can't seem to make them soft enough to enjoy.
Thanks in advance , mutema

Answer 1

chapati flour 2 cups
good pinch of salt
2 teaspoons of oil
and enough warm water to make a pliable dough

Mix together and then knead until the dough is soft and elastic in texture.
Get your gridle pan/chapati pan hot and roll the dough out until it is very thin, using a well floured board and rolling pin. In the dry gridle pan place the chapati in it press it down so it makes contact with the hot surface using paper towel cook for 20 seconds, turn it over same again. I usually brown it in an open flame on top of the cooker both sides for a couple of seconds.

Answer 2

Easy Chapati

Ingredients to make about 6:

2.5 cups chappati flour with 1 cup water at room temperature made into a dough
1 cup chappati flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread

Method to roll out the dough:

Prepare the desired amount of dough from the Basic Dough recipe. After resting for 2-2 1/2 hours, knead well. Divide the dough into peach-size balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center. As you cook the chappati/roti, one could be rolling out the next, rather than shaping all of the chapatis at one time.


Method of cooking the chappati or roti:

Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta) to remove the chapati from the skillet.

Gas Stove: If you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked.

Electric Stove: If you have an electric stove, chapatis can be encouraged to puff by pressing them with a clean kitchen towel after the first turn on each side. Repeat the shaping and cooking process until all chapatis are cooked.

To keep the chapatis warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot, either completely dry or topped with a small amount of ghee or butter.

Answer 3

Ingredients to make about 6:
2.5 cups chappati flour with 1 cup water at room temperature made into a dough
1 cup chappati flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread




Method to roll out the dough:
Prepare the desired amount of dough from the Basic Dough recipe. After resting for 2-2 1/2 hours, knead well. Divide the dough into peach-size balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center. As you cook the chappati/roti, one could be rolling out the next, rather than shaping all of the chapatis at one time.





Method of cooking the chappati or roti:
Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta) to remove the chapati from the skillet.
Gas Stove: If you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked.
Electric Stove: If you have an electric stove, chapatis can be encouraged to puff by pressing them with a clean kitchen towel after the first turn on each side. Repeat the shaping and cooking process until all chapatis are cooked.
To keep the chapatis warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot, either completely dry or topped with a small amount of ghee or butter

Answer 4

Pound Cake 3 sticks of butter 2 cups of sugar 5 eggs 3 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces evaporated milk 1 1/2 teaspoon pure vanilla extract Preheat oven to 325 degrees. Place the butter sugar eggs and vanilla in large mixing bowl and beat on high speed for 4 minutes. Until light and fluffy. In a medium bowl mix together the flour baking powder baking soda and salt. Set a side until butter mixture is ready. When butter mixture is finished add 1/3 of the flour mixture. Mix on medium speed just until blended scrape down side of the bowl. Add 1/2 of the milk and beat until blended. Continue adding ingredients in ths manner ending with the last of the flour mixture. Using a wooden spoon stir mixture to be sure all the ingredients from the bottom of the mixing bowl are incorporated. Batter should be thick. Pour batter into a greased and floured 10 inch tube pan and even out the batter. Place pan on middle rack of oven and bake for 1 hour 20 minutes. Beacuse oven temperatures vary check after 1 hour. Cake should be golden brown and when a tooth pick is inserted into the cake it should come out clean.. When done remove cake from oven and place pan on a cooling rack for 20 minutes. After 20 minutes, run a knife between the cake and pan to loosen it. Remove cake from pan, and allow it to continue cooling on rack for at least 30 minutes. Enjoy.

Answer 5

I like to knead my chappati dough twice. The first time I justy doing a quck...not so great job. Let it sit at room temp , covered for about 30 mintes, then knead it again well just before you use it. I had the same probl;em, my chappatis would never fluff, but now they are perfect!!

Answer 6

Check out

Answer 7

Try replacing your flour with bread flour (high gluten will make it more pliable, and more stretchy). And knead longer.