How to make chapati soft, multiple layered and flaky.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maize flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Melt 1 stick of butter on low heat to clarify it, about 2 minutes, until the cream separates from the fats.

Pour half of the clarified butter into a mixing bowl and add 2 cups of all-purpose flour and 1 teaspoon of salt. Mix well.

Add 1 cup of lukewarm water gradually, mixing until the dough comes together. Avoid overworking the dough to keep it soft.

Grease the bowl with some of the remaining clarified butter and coat the dough with it. Cover with a clean kitchen towel and let it rest for 20 minutes.

After resting, divide the dough into 8 equal parts and cover them with a clean kitchen towel to prevent drying out.

Take one piece of dough and roll it out into a paper-thin sheet, sprinkling flour to prevent sticking.

Smear some clarified butter over the rolled dough, then fold it to create a rolled shape, and then coil it to form multiple layers.

Roll out the coiled dough into a round shape, sprinkling flour as needed to prevent sticking.

Heat a griddle on low heat and place the rolled dough onto it. Cook for about 1 minute, checking consistently and moving it for even heat.

Smear more clarified butter on the uncooked side, and flip the chapati. Cook for about 3 minutes total, flipping as needed until golden brown and cooked through.

Cover cooked chapatis with a kitchen towel to keep them soft and prevent drying out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens