Chapati is a soft flatbread made from wheat flour. It’s very simple to make chapati at home! but to make soft chapati requires some practice. Chapati and roti are primarily made from wheat flour, salt, and water.
The cooking method is the main difference between them, and in some places, the names can be used interchangeably.
The most common method used to cook chapatis is with oil, and they are thinner than roti. There is no oil used in the preparation of roti, which is quite thick and usually cooked on the stovetop or oven.
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Health benefits of chapatis
- Improves digestion. Chapati is rich in dietary fibre, which helps with digestion. As a result, those who frequently complain of constipation or other digestive problems are strongly advised to eat chapati.
- Boost your energy levels. Complex carbohydrates found in chapatis provide you more energy and keep you feeling full and satisfied for a significantly longer period of time.
- Chapati has few calories, so it doesn’t make you gain weight. Chapati’s high dietary fibre content keeps you fuller for longer. As a result, you are less likely to over eat. As a result, chapati is a great dietary choice for you if you wish to lose weight.
The following ingredients are required
- A large packet of all-purpose flour
- Approximately ½ litres of oil
- 2 hot cups of water
- A pinch or 2 pinches of salt
- 2 carrots, finely grated (Optional)
- 2 onions (finely grated, red onions are recommended, optional)
- A pinch or 2 pinches of salt
- A finely chopped spring onion(Optional)
About 34 Chapatis can be made using this recipe.
How to make soft Chapati
1. Add flour, carrots, red onions, and 3 tablespoons of oil to a large bowl. Make dough by combining the ingredients and gradually adding water. Knead the dough for 10 minutes, or until your hands no longer stick to it. It’s the kneading that’s key to make soft chapatis that are incredibly delicious. The dough must be smooth and of medium softness.
NOTE: To make basic chapatis, make the dough with only Wheat flour, salt, and water
2. Make equal round portions of dough, about the size of a golf ball. Roll the balls gently between your palms until they are smooth and free of cracks. When finished, lightly brush each piece of dough with oil and sprinkle flour on top.
3. Flour the table surface where you will be rolling out the chapattis. Roll out the dough into 5-inch wide round flat circles with your rolling pin. As you roll, flip the dough and add flour if it sticks to the table surface or the rolling pin.
4. Heat one tablespoon of oil in a pan over medium heat. Place the rolled-out chapati on it to cook. Stretch the chapati (with your hands) to the width of the pan, making it as thin as possible. Turn the chapati while gently pressing down on it with a spatula or an empty flour bag.
5. When you start to notice raised bumps on the Chapatis surface, it’s time for its first flip. Turn it over to the other side with a spatula. When both sides seem to be a golden or brownish colour, remove them from the pan.
How to serve chapati
Chapati is best enjoyed when warm and goes well with any lunch or dinner menu like Aloo Gobi, or chana masala and many other dishes. Alternatively, serve your chapatti with an omelette inside, roll it up, and eat.
Soft Chapati Recipe
Ingredients
- 1 Large packet of all-purpose flour
- ½ litres of oil
- 2 Carrots, finely chopped
- 2 Onions, finely chopp
- 2 Hot cups of water
- 1 or 2 pinches of salt
- SpringOnions (Optional)
Instructions
- Add flour, carrots, red onions, and 3 tablespoons of oil to a large bowl. Make dough by combining the ingredients and gradually adding water. Knead the dough for 10 minutes, or until your hands no longer stick to it. It's the kneading that's key to making chapatis that are incredibly soft.
- Make equal portions of dough, about the size of a golf ball. Roll the balls gently between your palms until they are smooth and free of cracks. When finished, lightly brush each piece of dough with oil and sprinkle flour on top.
- Flour the table surface where you will be rolling out the chapattis. Roll out the dough into 5-inch wide round flat circles with your rolling pin. As you roll, flip the dough and add flour if it sticks to the table surface or the rolling pin.
- Heat one tablespoon of oil in a pan over medium heat. Place the rolled-out chapati on it to cook. Stretch the chapati (with your hands) to the width of the pan, making it as thin as possible. Turn the chapati while gently pressing down on it with a spatula or an empty flour bag.
- When you start to notice raised bumps on the Chapati's surface, it's time for its first flip. Turn it over to the other side with a spatula. When both sides seem to be a golden or brownish colour, remove them from the pan.
