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25-Minute Homemade Soft Chapati (Indian Flatbread), a beloved flatbread in India and Pakistan, reaches perfection when homemade. This blog explores tips for achieving the softest texture, enhancing your family's dining delight.

WHAT IS CHAPATI?

25-Minute Homemade Soft Chapati (Indian Flatbread) is Indian/Pakistani flat bread. It pairs well with all kinds of recipes like Chicken Karahi, Achari Aloo, and Mutton Stew. This Pakistani/Indian recipe originated in India and made its way to Pakistan.

The word chapati derived from the Urdu word chapat which means slap or flat. Many people used the technique of slapping the chapati between the palms of their hands in order to increase the size of their Chapati before discovering rolling pin. For this recipe I wanted to keep it simple by using a rolling pin. This recipe has been extremely highly requested on my instagram page.

TEXTURE AND SOFTNESS

Chapatis should be cooked to perfection, like the one shown in the image. Leaving them on the stove for too long can cause burning. The dough plays a key role in ensuring softness. A well-made chapati has a soft, pliable texture with a thin, smooth surface that's slightly chewy and flexible.

TIPS AND TRICKS

The softness of chapati is influenced by two factors: starting with a soft dough and ensuring the Tawa is hot before placing the chapati on it.
Two factors that contribute to the stiffness of Chapati are using an excess of khushka (Wheat flour/Atta) and employing a cold tawa.
Before placing the Chapati on the tawa, make sure to brush away any excess khushka (Wheat flour/Atta) using your hands.
Avoid leaving the Chapati on the Tawa for over 20 seconds; instead, keep flipping it to prevent burning.
If you're a novice (beginner) in Chapati-making, start by crafting smaller Chapatis initially and gradually transition to larger sizes as you gain confidence and experience.
See the video it will make it easier to visualize all these tips & tricks.

INGREDIENTS

Wheat Flour (Atta)- This flour is available at your local South Asian store.
Salt- Some people leave the salt out but I like to include the salt.
Water- You can't use cold water it has be warm water never boiling water.

HOW TO MAKE CHAPATI?

Make the dough in a standing mixer or by hand (as shown in the video.)

Cover the dough for some time.

As you do this step, place the tawa on stove on medium and let it heat up. Get a plate of atta and make the Chapati as seen in video.

Transform Chapati in a ball like this as shown in video.

Flat it out as shown in the picture and video.

This technique is to thin the edges as shown in the picture and video.

It should be that big.

Start rolling Chapati out with a rolling pin. Do it with a gentle hand, you don't want to apply pressure and Chapati will move itself.

It should be this thin.

Check if the Tawa is really hot, if it is place the Chapati on there and move it around on each side as shown in video.

It should look like this after it's done.

Enjoy!

HOW TO STORE IT?

After taking the chapati off the tawa, wrap it in aluminum foil, a towel, or a cloth chapati holder to keep it warm. If you plan to freeze the chapati, shape it and lightly heat on a griddle for 10-20 seconds before placing it in a ziplock bag. This quick cooking step helps it stay partially cooked for later use.

When you're ready to enjoy, just thaw the chapatis and finish cooking them on a hot tawa until perfectly done. Enjoy your fresh chapatis!

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Let's Make Chapati!!!

chapati on a plate and achar on a bowl and hands holding a piece of chapati.

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