Soft layered chapatis
Most people complain about chapatis not being soft, Some blame it on the flour, others on the temperature of the water being used; Others swear by hot water, others cold water and even warm water.
I decided to give a step by step guidance on how to hack a soft layered chapati.
The trick to getting a soft chapati boils down to 2 things
1. How you knead your dough... Don't be in such a hurry... Work on your dough thoroughly.
2. The heat should not be too high nor too low.
The temperature of the water being used to knead doesn't matter.
Ingredients
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3 Cups all purpose flour sieved(Not measuring cups)
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2 Tablespoon Margarine(Optional)
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1 Tablespoon Sugar(Optional)
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1/2 Teaspoon salt
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1 1/2 Cups warm water
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Oil for cooking
Cooking Instructions
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1
In a bowl, mix flour, sugar and salt. Add Margarine, mix with hands to form crumbs. I use a little bit of sugar in mine because I love the savoury taste. Omit it, if you don't like sugar.
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2
Make a well and pour water bit by bit as you knead. Knead for atleast 5 mins, if the dough is sticky, add flour bit by bit as you knead.
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3
Continue kneading on your work surface for another 3 mins. (FOR SOFT CHAPATIS, YOU SHOULD KNEAD THOROUGHLY)
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4
Finally dough should be firm but soft and not sticky. Cover with a damp cloth/ cling film/plastic polythene bag for 30 minutes.
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5
After 30mins, knead again and cut into balls.
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6
Roll out the balls in a circular shape with a rolling pin, one at a time and brush with oil, as shown in the pics.
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7
Fold as shown.
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8
How they should look.
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9
Cover them to keep them soft.
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10
Roll the balls out again forming the circle.(Layers should be visible on the rolled out dough).
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11
In a medium heat, place your skillet, let it warm up. Then put your chapati ontop. Fry both sides until brown. Once cooked remove and place it in a containee and cover.
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12
Very soft.
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13
Serve with your favourite stew or even tea. Enjoy.
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