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Want to master the art of making soft, delicious chapatis? This guide breaks down the process into simple steps, revealing the secrets to achieving that perfect texture. From kneading the dough to cooking, you'll learn how to keep your rotis soft and enjoyable.
Kneading: The Foundation
Starting with the right flour and carefully adding water is crucial. The dough should be smooth and rest for 20-30 minutes.
Rolling: Gentle Approach
Divide dough, use dry flour,
roll gently, and aim for consistent thickness of about 2-3 millimeters.
Cooking: The Essentials
Cook on a hot tawa, flip, press edges, and briefly expose to open flame. Apply ghee and stack with a cloth for softness.
Storage: Keeping Them Soft
Stack cooked chapatis with a soft cloth in an airtight container. Use insulation for longer storage and reheat before serving.
Troubleshooting Common Issues
Address dryness by adding more moisture or avoiding overcooking. Correct hardness by adjusting kneading and rolling techniques. Fix puffing by ensuring sufficient heat and even rolling.
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