Soft Layered Chapati Recipe | How to Cook Chapati | Infoods

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 1 tablespoon of sugar and 1 teaspoon of salt to a bowl and whisk until fully combined.

Add 1 tablespoon of margarine and massage it into the flour until it resembles little clumps.

Crack in 1 egg and gradually add lukewarm milk until the dough is sticky, sprinkling in extra flour as needed to achieve a soft dough.

Knead the dough for 4 to 6 minutes until it is soft and elastic, adding 1 tablespoon of cooking oil and kneading it in.

Once kneaded, add 1 teaspoon of cooking oil to the dough, tuck in the bottom, and let it rest covered with a kitchen towel for 15 to 20 minutes.

After resting, transfer the dough to a working surface and knead for about 1 minute, then sprinkle flour on the counter.

Roll out the dough into a large circle or rectangle, then add 1.5 tablespoons of cooking oil and spread it over the dough, sprinkling flour on top.

Cut the dough into strips using a knife or pizza cutter, then roll each strip into a log and tuck in the bottom to form layers.

Cover the rolled dough with a kitchen towel to prevent drying out, then roll out each piece into a circle on a floured countertop.

Heat a non-stick pan over medium flame and cook each chapati for 30 seconds to 1 minute on each side, checking for steam bubbles.

Once cooked, transfer to a plate and cover with a kitchen towel to keep warm, repeating the process with the remaining dough.

For added color, add cooking oil to the pan and cook the chapatis on medium-low heat, flipping them for even browning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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