What is the secret to a soft chapatti?

[BeeBop54]

Someone please share this with me as all the ones I make seem to come out horrible and rigid.

Please share your best chapatti making hints and tips.

Are you putting oil in the dough?

How are you making them?

Can't really advise otherwise?

But oil is key

Oil and a pinch of salt

Wholewheat flour (can't get proper stuff where I live), vegetable oil and water.

Make a well in the flour in the center of the bowl, add the oil and salt. Use cold water to make the dough. Let it sit for 10mins and then knead it and let it sit for a few more minutes. Make sure the pan is hot as when it's cold it won't puff up.

You need to leave the dough for a while after making it, before cooking it.

Certainly that is my experience when making chapatis and flat breads.

Any time we’ve cooked it too quickly they are too hard.

Do you wrap them in a tea towel after you cook them? I make lots of different flatbreads and always keep them soft by wrapping in a tea towel. Tinfoil works ok if you don't have a clean tea towel. You could buy a tortilla warmer to keep them warm if you have some storage space.

might not be authentic, but I find making them with full fat yogurt works really well.

@BeeBop54

Wholewheat flour (can't get proper stuff where I live), vegetable oil and water.

Then you ned to knead a lot.

what's your process, how long are you kneading for?

Are you using a gas hob? And a tava?

You don't need oil, water and flour is fine. Knead it well and you can let it rest just cover with a tea towel.

How small/large are you making them?

I've found that you need a gas cooker (to let them puff up) and to wrap them in a tea towel.

First it’s worth getting proper atta if you can. The world food aisles of the major supermarkets stock it.

Then flour, salt and warm water to make the dough. It should be a relatively wet dough and it needs a lot of kneeding. If you can let it rest, do so but make sure it’s covered so it doesn’t dry out. I don’t usually have time and don’t feel that it makes a major difference.

Because your dough will be quite wet, you’ll need to shape the patties and then dip in flour to stop it sticking when you roll them out.

I used Meera Sodha’s recipe when I first started making them.

whatfoodcan.com/en/project/chapatis-homemade/

I am kneading for 5 minutes and then pulling off a piece the size of a golf ball before rolling them out (dipping them in a bit of flour)
I am now beginning to think the dough wasn't wet enough?
Am I best making them with ghee to soften them?

[quote karmakameleon]First it’s worth getting proper atta if you can. The world food aisles of the major supermarkets stock it.

Then flour, salt and warm water to make the dough. It should be a relatively wet dough and it needs a lot of kneeding. If you can let it rest, do so but make sure it’s covered so it doesn’t dry out. I don’t usually have time and don’t feel that it makes a major difference.

Because your dough will be quite wet, you’ll need to shape the patties and then dip in flour to stop it sticking when you roll them out.

I used Meera Sodha’s recipe when I first started making them.

whatfoodcan.com/en/project/chapatis-homemade/[/quote]
Thanks for this!
I was on a mission the other day trying to find atta but couldn't get it anywhere. I might have to do the rounds at a few a shops to try and find it if it will give a better result!

@BeeBop54

I am kneading for 5 minutes and then pulling off a piece the size of a golf ball before rolling them out (dipping them in a bit of flour) I am now beginning to think the dough wasn't wet enough? Am I best making them with ghee to soften them?

If you’re kneading by hand I don’t think five minutes will be enough. I usually knead for at least five and prefer ten in the kitchen aid.

Don’t add ghee to the dough instead of oil but you can spread ghee on the chapatis when the are warm and this should keep them soft for a bit.