How to make these delicious Soft Layered Chapati Big Batch At Home |Chapati Recipe | Chef D Wainaina

whole wheat flour

🥗Healthier: millet flour

💰Cheaper: all-purpose flour

Millet flour adds nutrition, while all-purpose flour is more accessible.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is often less expensive.

Add 5 lb of all-purpose flour to a mixing bowl.

Add 2 tablespoons of kosher salt and 1 tablespoon of granulated sugar to the flour.

Attach the bowl to the mixer with the dough hook and start on low speed.

Slowly add 1 quart of lukewarm water, continuing to add more as needed (up to another half quart).

Add 1 tablespoon of vegetable oil to the mixture.

Stop the machine to check the consistency of the dough; it should be soft and not too wet or dry.

Knead the dough for about 10 minutes until it is soft and springy.

Remove the dough from the mixer and form it into a ball, then cut it into four pieces.

Let the dough rest for about half an hour to relax.

Dust the work table with flour and roll one piece of dough into a rectangle.

Spread about 2 tablespoons of vegetable oil over the rolled dough.

Dust the dough lightly with flour.

Using a dough scraper, cut the dough in half and roll it inward to form a coil.

Repeat the rolling and coiling process for the remaining pieces of dough until all chapatis are formed.

Dust the work area with flour again and roll each coil into a round chapati.

Preheat a cast iron skillet on the stove.

Cook the chapatis on the skillet, flipping them when they start to bubble.

Add about 1 teaspoon of vegetable oil while cooking and flip again to help with puffing.

Remove cooked chapatis onto a plate lined with paper towels and cover with a kitchen towel to keep warm.

Continue cooking the remaining chapatis, using oil as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens