Do you love chapatis as much as I do? I can’t seem to get enough of these chapatis. I have worked on this recipe again and again and now I’m comfortable saying that this is the best soft layered chapati recipe you can find! These go amazing with any stew of your choice, you can have them with tea or even on their own. This recipe makes 12 medium sized chapatis and can be doubled to make more. Everything was accurately measured to give you a fail proof chapati recipe. Hope you enjoy!
PREP TIME: 40 MIN
REST TIME: 1 HOUR
TOTAL COOK TIME: 35 MIN
MAKES 12 MEDIUM SIZED CHAPATIS
INGREDIENTS
7 cups all purpose flour
1 and 1/2 tsp salt
1 and 1/2 tbs sugar
6 tbs+1 tbs vegetable oil
2 and 1/2 cups of warm-hot water
3 tbs of solid cooking fat/ 4 tbs cooking oil
Extra cooking oi for cooking the chapatis
PROCEDURE
Sift your all purpose flour into a large bowl. Add in your salt and sugar. Give everything a whisk.
Add in your 6 tbs of vegetable oil and combine it with the flour using your hands.
Gradually add your warm-hot water as you begin to knead. Keep adding your water until your dough is formed.
Transfer dough to a clean surface dusted with flour and knead for 10 min straight.
After 10 min coat your hands with 1 tbs of oil and knead for 2 more min.
Set dough aside in a bowl and cover with cling film or a clean kitchen towel. Let the dough rest for at least one hour.
After one hour lightly knead the dough for 1 min.
divide the dough into 2 portions. Take one portion, estimate two inches with your fist, squeeze and twist with your other hand to obtain even sized portions. Alternatively, you can roll your dough into a cylindrical shape and cut at 2 inch intervals with a knife .
Tack the edges of each portion so that you have soft smooth dough balls.
Dust you counter with all purpose flour and roll out each portion flat. Spread some cooking fat/ cooking oil over the entire surface.
Fold the dough into a cylinder shape and twist to form a round spiral. Set aside and repeat the same for all the remaining portions.
Dust your surface again and roll out your dough into a circular shape. (Take your time, dont rush with practice you can ace round chapatis!
Place chapati on a hot pan. Once air pockets begin too form on the chapati, flip it and apply some oil over the surface of your chapati.
Turn your chapati back to its original side. Spread oil on the surface of the second side as you press down on the chapati with your spoon. This ensures that the other side is in full contact with the pan thus giving it a nice colour.
Keep turning between each side for 1-2 more min and remove from the heat. Place on a plate and cover with a kitchen towel to keep the chapati warm and to further soften the chapatis. Repeat this for every single chapati and serve hot!
NOTE: Do not keep the chapati on the heat for too long as this could cause the chapati to dry out and become hard.
Use medium heat to cook your chpatis so that they do not burn before they are cooked properly.
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