|1.||Wheat flour 1 cup|
|2.||Oil 1 teaspoon and for cooking|
|3.||Salt to taste (optional)|
|4.||Water 1/4 cup (approx.)|
the base and sides of a utensil with 1 teaspoon of oil.
Add wheat flour and salt. Mix.
Add milk / curd / yogurt to the mixture.
To make the soft dough, use your fingers and move them in a circular pattern, while adding water to the mixture. This way, you will allow the air also into the mixture, which helps in making soft chapatis.
the dough for 1 minute.
|3.||Coat the dough with
little oil, cover
the dough with a bowl turned upside down
Set it aside for 15-20 minutes.
the dough well and create
6 equal sized balls and press.
a ball and dip it in
out the flattened ball into the size of a poori using a rolling pin.
Spread the oil evenly on the entire surface.
Sprinkle 1 pinch of flour.
it into half. Repeat step 7.
it into half. You will get a triangle shape.
the edges between your fingers.
the triangle shaped dough again in the wheat flour and roll out into
To avoid sticking of the dough on to the rolling pin or rolling board, while rolling out, use wheat flour often.
|12.||Heat a tawa or pan.|
|13.||Drop a rolled-out dough on the tawa, which is well-heated.|
few drops of oil. Spread it
using a spatula.
Wait for few minutes.
the half-cooked chapati, when the
color changes or a few bubbles
appear on the top surface.
few drops of oil.
Slightly press the chapati with a wooden chapati press.
until both sides have golden brown spots.
from the tawa.
Follow the same procedure for the rest of the balls.
Serve hot chapati with curry.
|TIPS||Soft Chapati Recipe|
|1.||Use quarter-cup of maida, if you do not have milk or curd, to make soft chapatis. But the use of milk or curd is strongly recommended for health reasons.|