How To Make Soft Layered Chapati

Learn how to make Soft Layered Chapati easily at home with step-by-step photos and video. Chapathi is one of the most famous meals in India of the bread variety. Now, there many different ways of making chapatis and different families and traditions have their own methods. Bu I thought that today, I would share the tips and techniques that I have learned to make the Perfect Layered Chapati. I have already posted a recipe for soft chapati for beginners, which I would recommend you to read first if you have never made Chapatis before. This Layered Chapati is soft and fluffy and  is quite different from most normal Chapatis. It even feels a little bit like a Wheat Parota! So friends, try these out and share your comments!

You may also like my other Indian curry recipes such as Kadai Paneer Masala, Restaurant style Vegetable Korma, Navaratan Korma, Egg Omelette Curry, Methi Chicken, Chicken Curry, Chettinad Chicken Curry, Butter Chicken Masala, Mutton Curry, Green Chilli Chicken, Coconut Chicken Curry, Channa Masala, Paneer Butter Masala, Paneer Lababdar, Chettinad Egg Masala, Matar Paneer Masala, and Rajma Masala.

How To Make Soft Layered Chapati  2021-07-16 04:07:33

How To Make Soft Layered Chapati

Serves 3
Prep Time: 00:15
Cook Time: 00:20
Total Time: 00:35

Ingredients

• 2 cups Wheat flour
• 1/2 tsp or as needed Salt
• as needed Water
• 1tbsp Olive oil or any other oil
• to apply Ghee or oil

Instructions

• Firstly, in a large bowl take 2 cups of wheat flour and 1/2 tsp salt. mix well.
• Then add water as required and knead the dough.
• Knead it for 5 mins and then apply 1 tbsp of oil and again knead for 5 more minutes or until it becomes a soft dough as shown in the picture.
• Now cover it and let it sit for 30 minutes.
• After 30 mins, knead it well once again.
• Then divide the dough into 7 to 8 medium-sized balls.
• Roll the ball in the palms of your hand gently.
• Then dust it with flour and place the dough on the rolling board and with the help of a rolling pin roll into a 6 to 7“circle.
• Take 1 teaspoon oil or melted butter and pour over roti, with the fingers spread oil or butter evenly over the surface of the roti.
• Fold the roti as shown in the picture and again spread 1/4 tsp of oil over the folding and fold again.
• Then dust it with the flour and place the square dough back on the rolling board and roll, while rolling do not press down too hard as this will cause the layer to stick together and the roti will not be flaky, roll the roti into the desired size. Layered roti rolled thicker than the normal chapati.
• Meanwhile, heat a Tawa or heavy-bottomed pan over high heat.
• When the Tawa becomes hot, reduce the heat to low, place the chapati on the hot Tawa and cook it for 20 seconds or until you see some small air bubbles on the chapati.
• Now flip over and cook for a few seconds.
• After a few seconds, turn the heat to high and press the chapati gently. Pour 1 tsp oil over the roti.
• Again flip over and apply some oil and cook until it puffs up as shown in the video.
• Once both sides of the roti are cooked, remove the chapati from the heat and serve with your favorite korma.

By Santhi Therese
The Indian Claypot

Firstly, in a large bowl take wheat flour and salt.

mix well.

Then add water as required

and knead the dough.

Knead it for 5 mins and then apply 1 tbsp of oil and again knead for 5
more minutes or until it becomes a soft dough as shown in the picture.

Now cover it and let it sit for 30 minutes. After 30 mins, knead it well once again.

Then divide the dough into 7 to 8 medium-sized balls. Roll the balls
in the palms of your hand gently.

Then dust it with flour and place the dough on the rolling board and with the help
of a rolling pin roll into a 7 “circle.

Take 1 teaspoon oil or melted butter and pour over roti,

with the fingers spread oil or butter evenly over the surface of the roti.

Fold the roti as shown in the pictures.

Then dust it with the flour and place the square back on the rolling board
and roll, while rolling do not press down too hard as this will cause the layer
to stick together and the roti will not be flaky,

roll the roti into the desired size.

Meanwhile, heat a Tawa or heavy-bottomed pan over high heat. When the Tawa becomes hot, reduce the heat to low, place the chapati on the hot Tawa and cook it for 20 seconds or until you see some small air bubbles on the chapati. Then flip over and cook for a few seconds. After a few seconds, turn the heat to high and press the chapati gently. Then pour 1 tsp oil over the roti. Again flip over and apply some oil and cook until it puffs up as shown in the video. Once both sides of the roti are cooked, remove the chapati from the heat and serve with your favorite korma.