For your chapatis to stay soft for a long time, there are a few things that you need to do during the making process, since the entire process of making chapatis matters. It only takes one wrong step to end up with not so soft chapatis.
If your dough is hard, it will not only be difficult to roll the chapatis, but they will also be too hard. Similarly, if your dough is too loose, in that it contains more water, you will end up using more dry flour when rolling and in turn this can make your chapatis hard.
Also, you do not need to add a lot of oil to keep your chapatis soft. You only need to add a little.
Here are the steps to making a delicious soft layered chapati
What you will need:
What to do:
Extra tips for soft layered chapatis
Ensure you use good quality wheat flour
Use lukewarm water. Using warm water to make the dough helps keep the chapatis soft
Ensure you rest your dough for about 20 minutes before cooking
After it has rested, knead the dough well before making the balls
Always cover your dough balls until when you are ready to roll them. You can use a wet cloth, clear film, polythene or just put them inside a box
When rolling, make the edges thinner than the center as this will help puff up the chapatti when cooking
Heat your pan (tava) well before placing your rolled chapatti on it. Once your pan is heated, you can now keep the heat on medium
Ensure you maintain the heat. Too much heat will cook the chapatis too quickly and burn them while low flame will take longer for the chapatti to cook and will make them stiff and hard
When cooking, use a spatula to lightly press the chapatti on the tava at the points where steam is escaping. This helps to separate the layers and make the chapatti puff up nicely