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.
Ingredients
- 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
Directions
- 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
BON APETIT!!
Hey.I tried the recipe but all I got are the biscuit chapatis.I really look forward to cooking very soft chapattis.What went wrong?
Hi, sorry to hear about that Gladys. I also apologize for taking so long to get back to you, circumstances beyond my control. If you do not mind maybe you could take me through the process you went through when making your chapatis. But, in the meantime just know that the main culprits that contribute to chapatis backfiring are: Heat, flour to water ratio, kneading to develop gluten, how thin or thick you roll out the chapatis.