Soft Chapati

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather Your Tools & Ingredients

   Get your mixing bowl, measuring cups, measuring spoons, rolling pin (belan), and a flat griddle (tawa) ready. Make sure you have your whole wheat flour (atta), warm water, salt, and oil measured out. Keep a kitchen towel handy for covering the dough.

2. 02

   Mix Dry Ingredients

   In the large mixing bowl, add 2 cups of whole wheat flour (atta) and 1/2 teaspoon of salt. Use a spoon to mix them together well. This ensures the salt is evenly distributed throughout the flour.

3. 03

   Add Oil and Water

   Add 1 teaspoon of oil to the flour mixture. Gradually pour in 3/4 cup (180ml) of warm water, a little at a time, while mixing with your hand. The water should be warm, not hot, like a comfortable bath.

4. 04

   Knead the Dough (Part 1)

   Bring the flour and water together to form a rough ball. Start kneading the dough inside the bowl. Push the dough away from you with the heel of your palm, then fold it back towards you. Repeat this motion for about 3-4 minutes.

5. 05

   Knead the Dough (Part 2)

   The dough will be a bit sticky at first. Continue kneading until it comes together into a smooth, soft ball. It should feel pliable and not too stiff, like a firm earlobe. If it's too dry, add a tiny splash of water (1/2 teaspoon at a time); if too sticky, add a sprinkle of flour (1/2 teaspoon at a time).

6. 06

   Rest the Dough

   Once the dough is smooth, cover the mixing bowl with a kitchen towel or a plate. Let the dough rest at room temperature for at least 15 minutes. This resting period helps the dough become softer and easier to roll.

7. 07

   Divide and Shape

   After resting, lightly knead the dough for another minute. Divide the dough into 8 equal portions. Roll each portion between your palms to form a smooth, round ball. Flatten each ball slightly into a disc.

8. 08

   Roll the Chapatis

   Lightly dust your rolling surface and one dough ball with a little dry whole wheat flour. Using your rolling pin (belan), roll the dough into a thin, round disc, about 6-7 inches (15-18 cm) in diameter. Aim for an even thickness, like a thin coin. Repeat for all dough balls.

9. 09

   Heat the Tawa

   Place your flat griddle (tawa) on medium-high heat. Let it heat up for about 2-3 minutes. To check if it's hot enough, sprinkle a few drops of water on it; they should sizzle and evaporate immediately.

10. 10

    Cook the First Side

    Carefully place one rolled chapati onto the hot tawa. Cook for about 30-45 seconds on one side. You will see small bubbles starting to appear on the surface of the chapati, and the color might change slightly.

11. 11

    Cook the Second Side

    Using tongs (chimta), flip the chapati to the other side. Cook for another 30-45 seconds. You should see more bubbles forming, and some light brown spots might appear on the cooked side.

12. 12

    Puff the Chapati (Direct Flame)

    Now, carefully lift the chapati from the tawa using tongs and place it directly over the medium-high flame. It will puff up like a balloon within 5-10 seconds. Quickly flip it once to cook the other side for another 5 seconds. Be careful not to burn it.

13. 13

    Serve Immediately

    Once puffed, remove the chapati from the flame. You can lightly brush a tiny amount of oil on one side if you like, but it's optional for a vegan version. Serve immediately while hot. Repeat the cooking process for the remaining chapatis.