Homemade Chapatis are healthy and perfect to serve with my easy paneer curry, sabzi like aubergine bhaji, and yellow split peas dal.
About soft homemade Chapatis recipe
Chapati also known as Roti or Fulka is a staple Indian flatbread we regularly make at home. While my curry or sabzi is cooking, I make them simultaneously. You will be surprised to know that these chapatis are incredibly easy to make at home. The recipe below makes 12 soft chapatti to mop the curries away. They are made in a similar fashion to most flatbreads. Make a soft pliable dough, pinch and roll the chapati dough ball to an even thickness using a rolling pin and cook on the tawa. Press the roti on the tawa gently using a flat spatula and the chapatti puffs to make them light. Alternatively, I love to transfer the roti on the final step onto the flame, where they also puff up like balloon bread just like my Spinach Roti. Thinking how to serve the chapatis - Check out my 9 Everyday Indian meal recipe inspirations. Below is a pic of my mum cooking the Indian Phuka roti on the flame. She makes the best & soft rotis ever. I have grown up eating them a couple of times a week and till date they are the best!
How to serve Soft Roti ( Chapatis)?
Serve the soft Chapati with your favourite curries, sabzi, or dal. You can also use them as wraps to fill in onion bhaji, mango chutney, green chutney, and cucumber raita. Budget friendly - Made with ingredients easy to find in your local grocery store Dietary needs - Naturally Vegan, Vegetarian, Dairy-free, and Egg-free Healthy- Just like fluffy homemade white basmati rice or brown basmati rice, you can enjoy chapatis in your everyday diet Love Vegetable roti - you will love our Pumpkin Roti, Avocado Roti, and Spinach Roti. Make a Chapathi Dough – Place flour, and salt in a large bowl. Gradually add water as necessary and knead to a soft elastic dough. At least 5 minutes. Now add a little oil and knead again. Allow the chapati dough to rest for at least 30 minutes, covered. Alternatively, transfer the ingredients to a bowl of a stand mixer and knead into a soft pliable dough. Divide the dough – Pinch the chapathi dough and divide it equal portion of dough balls. I make 12 always. Roll the dough – Pick one dough ball at a time, dust it into the flour or lightly floured surface. Using a rolling pin, roll it into a circle approximately 2–3mm thick. The circle must be of even thickness.
Cook the chapati on the tawa
Heat the tawa / frying pan to medium high heat. Now add the rolled dough to the tawa and cook for a few seconds until you see bubbles on the top. Flip it over and cook on the other side. Once you see bubbles, gently press with a flat spatula or kitchen towel until they are evenly cooked. The chapatis may puff up if they are evenly rolled.
Cook the Chapati on direct flame
Heat the tawa / frying pan to medium heat. Now add the rolled dough to the tawa and cook for a few seconds until you see bubbles on the top. Flip it over and cook on the other side. Using kitchen tongs, transfer the chapatis to the flame once you see the bubbles and they will puff up. Remove from heat, and brush with ghee or butter(optional). Store in a casserole or wrap in a kitchen towel to keep them warm until you are ready to serve. I like to serve with almost any Indian curry right from Paneer butter masala, Palak Paneer, Tofu Korma, Tarka Dal, Dal Makhani, Aloo Gobi, Chana Masala, Aloo Matar to Saag Aloo.
Storing Chapatis
Homemade chapati tastes best when served fresh. Store it in a covered casserole dish to keep them soft for the rest of the day. If you would like to enjoy the leftover chapati the next day, sprinkle a bit of water and microwave briefly. Enjoy immediately.
Can I freeze Chapatis?
Yes you can. The easy way to do it is to semi cook the chapati and allow it to cool. Then place between 2 plastic sheets or parchment paper squares, transfer to ziploc bags and store in the freezer. To cook, place them on a heated pan and cook on both sides. Drizzle with ghee or butter and enjoy.
Tips to make the BEST CHAPATTIS AT HOME
Do not use Plain Flour, White Flour or All-Purpose Flour - We make everyday Indian roti with only whole wheat flour ( chakki atta) and that is what makes them healthy to eat. No HOT Water - Use lukewarm water or room temperature water to make chapattis. Roll to even thickness - Rolling the dough to the same thickness will ensure the chapati (Indian roti) cooks evenly. Store in a casserole - After making them, stack them in a casserole covered. This also helps in keeping the flatbread warm at the time of serving and they remain soft. Allow the chapati dough to rest for at least 30 minutes -[Optional Step] The resting time helps in making soft chapatis.
Soft Chapati recipe below
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