I love eating super soft layered chapatis and the softer they are the better! I mean, who wants to have biscuits for chapati? Just close your eyes and picture this; layers upon layers of extremely soft chapatis…. mmmmhhh!! I am salivating already!!
Before I perfected my technique of making my super soft layered chapatis, I churned my fair share of teeth breaking food. LoL. People had to soak them in a stew or beverage to soften them. But, I persevered and refused to give up. I would tweak one thing here, eliminate another and before I knew it, I could make these chapatis with my eyes closed. Almost on auto-pilot.
So, to find out how to come up with super soft layered chapatis; Jikoni Magic way.
- 1 cup all purpose flour and extra for rolling
- 1 cup Atta Flour (whole meal flour)
- Salt to taste (and an optional pinch of sugar)
- Water as needed (should be lukewarm- too hot will “cook” your flour)
- 30Ml of sunflower oil. Please note: More will be required for kneading the dough and cooking
- In a bowl, mix atta and all purpose flour together with the salt and sugar.
- Rub in sunflower oil.
- Next, add the water in small portions. This will prevent the dough from being too dry or too sticky at the end. I like having my dough on the slightly sticky side once I’m done.
- Apply a small amount of oil on your hands to prevent the dough from sticking on your hands. Knead for a minimum of five minutes. By this time you will be having a smooth and elastic dough which will not be sticking on your hands.
- Cover the dough with a plastic wrap or a clean, damp kitchen towel and leave to rest for about 15 minutes.
- Divide the rested dough into 8 – 9 pieces.
- Dust each ball in flour and roll into 6 diameter circles.
- Take the rolled out dough and place it on the flour, ensure that you do this oiled side first. Repeat the process for the other side.
- Fold your flour like a fan. This will ensure that you achieve your goal of incorporating as many layers as possible. The flour also helps because it helps to keep the layers separate.
- Leave the dough to relax for about 15 minutes. Meanwhile, ensure that your pan is heating up. Oil the pan and wipe off any excess oil with a kitchen towel or tissue.
- Roll out the dough into 6 inch diameter and 2 inch thickness.
- Place on a pan and leave to cook until you see the color begin to change and bubbles appearing on top. This is when you will flip over your chapati.
- As the second side is cooking, apply oil on the first side.
- Flip it over and apply oil on the second side.
- Cook both sides until brown spots appear on both sides and you are satisfied that they are cooked enough.
- Put the chapatis in a tight container if not serving immediately, otherwise, serve with your favorite stew or curry