FULL TUTORIAL on How to Make SOFT Chapatis / Layered Chapati Recipe / मऊ घडीची पोळी, सविस्तर व्हिडिओ

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious, while all-purpose flour is more affordable.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free, while butter is often less expensive.

Start with 1 cup of super fine flour made from the right variety of wheat.

Add less than 1/2 teaspoon of salt to the flour (optional).

Add 1 teaspoon of oil to the flour.

Make a well in the center of the flour and start adding approximately 1/2 cup of warm water, a little at a time.

Knead the dough in real-time, adding more water as needed until it comes together.

Knead the dough until it is medium soft, not too soft or too firm.

Once the dough comes together, knead it by stretching and folding it back into itself until it is soft.

Form the dough into a ball and drizzle a few drops of oil on it to keep it from drying out.

Cover the dough and let it rest for at least 15 minutes.

After resting, divide the dough into 5 balls for medium-sized chapatis.

Roll each ball into a smooth surface and flatten it slightly.

Dust the rolling board with dry flour and roll out the dough ball into a small disc around 3 inches in diameter.

Drizzle a few drops of oil on one half of the disc and sprinkle some dry flour over it.

Fold the disc over into a semi-circle and drizzle oil on the folded half, sprinkling more dry flour on it.

Fold it again into a quarter circle and seal the edges.

Dust the folded dough with flour and set it aside.

Roll out another ball and repeat the process.

Once you can make good chapatis, you can skip the dusting of flour between layers.

Roll out each dough ball into a chapati, using light pressure and minimal flour.

Dust the rolling board with flour and coat the folded dough with it before rolling.

Roll the chapati out into a circular shape, applying light pressure and turning it as needed.

Dust the chapati with flour and flip it over, repeating the rolling process on the other side.

Move the rolling pin lightly down the center of the chapati in both directions to expand it into a circular shape.

Finally, gently pull the dough out around the edges to form a round chapati, aiming for a diameter of around 7 inches.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens