soft chapati recipe | roti recipe | how to make roti here is shared with a detailed video procedure below is a very common breakfast recipe in India served with any side dish be it a vegetable side dish or non veg side dish.
Other roti recipes or paratha recipes to be tried are methi paratha, beetroot paratha, palak roti, phulka, egg paratha , jowar roti, ragi roti , poori .
In India, if there is any recipe that is eaten mostly then it is a roti which is also called as phulka commonly.
I have tried to share two methods of making this recipe, one is a roti recipe made by applying oil on tawa itself and the other is a roti recipe without oil that is in the form of phulka and then applying oil if required.
Chapathi can be eaten with many side dish for chapathi recipes like aloo matar, matar paneer recipe, aloo palak, aloo methi, potato curry, brinjal curry, cauliflower curry, chilli chicken recipe, veg kurma, chilli paneer dry and gravy etc…
Roti making needs few techniques to get a very soft chapati. Here in my video I have shared both the methods to make the roti on the tawa.
I have shown how to make soft chapati on tawa and also without using the tawa.
There are few important points to be remembered while making chapathi which are mentioned below.
1.The dough needs to be kneaded until soft and pliable.
2.Adding oil while kneading the dough is very important for soft chapathi.
3.We get soft rotis by using cold water but if we wish to get more soft chapathis then kneading the dough with lukewarm water is highly recommended.
4.Once the dough is needed covering the dough and resting it for a while is highly recommended for soft and puffy chapatis.
5.Pressing the dough, kneading it properly, making it soft until pliable is very important in making perfect rotis.
6.Selection of right wheat flour gives very soft and puffy chaptis.
Below are the recipe details into making soft chapathis with ease and also along with a video procedure to understand it even more better.
Rotis are quite common in every state of India and they come out well if made with whole wheat flour.
The selection of wheat flour is also very important to get perfect soft rotis.
Below are the recipe details to make chapati recipe which is soft and puffy along with a video procedure to understand it in a better way.
How to make soft chapati or roti video below:
How to make soft chapati recipe below:
- 2 cups whole wheat flour/atta
- salt - to taste
- 1 cup water approx...
- 2 tbsp oil for mixing with dough
- 3 tbsp oil/butter to apply all over the chapatis
- In a flat bottom vessel, add wheat flour, add salt and mix well.
- Add little by little water and knead the dough.
- Knead into a soft dough.
- At this stage add oil, mix and knead into a very soft dough.
- Cover and rest the dough for 20 min.
- After it is rested well, press and knead the dough again.
- Beat the dough well with a rolling pin to make it even more softer.
- Once the dough appears soft, divide the dough into medium ball shaped sizes.
- Dust some floor on the rolling board.
- Take each dough ball, put it on the board and flatten the dough into a round circular disc shaped chapati.
- Similarly, make chapatis of the remaining balls.
- Place the chapati on the tawa.
- Cook the bottom side for few seconds.
- Flip and cook the other side for few seconds.
- Flip again and press at the corners and the roti begins to puff up.
- Flip and press the corners of the other side too and it puffs up.
- Apply oil all over the roti on both the sides.
- Take it out and serve hot with any veg or non veg side dish.
- Here we are making the phulka first and then apply oil.
- Firstly, place the chapati on the tawa.
- Cook the bottom side for few seconds.
- Flip and cook the bottom side completely.
- Take the chapathi out and place the chapathi with half cooked part over the flame.
- The side which was half cooked gets cooked completely by puffing up.
- Take it out and serve hot.
- If required apply oil or butter on both sides of the roti.
- Serve hot with veg curries or non veg curries as side dishes.
- Watch the video procedure above.
2.Other method is cooking it as phulka, taking it out and then applying oil if required.
Every time I make rotis, they are super soft when I keep them covered in a casserole or between plates. But the moment I transfer let’s say, 3 rotis to my plate and start eating , the third roti becomes little hard and tough to chew by the time I finish the first two. Do you know why this is happening? Is there something wrong with the way I make the dough or roti? Any tip would be great!
By the way, I love your pots and have tried out many of your recipes and they’ve always turned out yummy 🙂
To keep the rotis super soft for a longer time, then do check out my second method of making roti in the video…That way would definitely keep your rotis soft for a longer time… It is made without applying oil directly on flame.