How To make Chapatis
2 cups Atta flour (or whole wheat -- sifted)
1 teaspoon salt
Approximately 1 cup warm water
You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel. In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads. Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counter space for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook). Heat a cast iron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn. When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others.
How To make Chapatis's Videos
Chapati Recipe in Tamil | Soft Chapati Recipe in Tamil | How to make soft Chapati in Tamil
In this video we will how to make soft chapati in Tamil. Chapati recipe is very simple with only 4 ingredients, wheat flour, salt, water and oil. The dough should be kneaded well for at least 5 mins and then rested for at least 30 mins. This resting of dough is very important as it helps in the formation of gluten which makes the batter very soft and chewy rather than being hard and stiff. For the chapati to be soft they have to puff up while cooking this forces air into the layers and gets cooked rapidly also separation of the layers gives the soft feel to the chapati while chewing.
Friends please do try this method of making soft and fluffy chapatis at home. Also please do share your feedback about the recipe in the comments below. All the best and happy cooking !
For detailed Chapati recipe please visit
Butternut Chapati recipe || How to make soft chapatis at home || Pumpkin chapati recipe || Chapati
Learn how to make soft and layered butternut chapati at home. You can also substitute the butternut with pumpkins. How to make soft and layered chapati. Soft and multi layered.
Butternut squash, known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end.
Chapati, which is different from roti, rotli, safati, shabaati, phulka, chapo, and roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean.
A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration. The thick shell contains the seeds and pulp.
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CHAPATI RECIPE
Try out this easy and tasty chapati recipe with Blue Band that the whole family will love!
How To Knead Roti / Chapathi Dough In 1 Minute | Easy Method
#howtomakechapathi#howtomakesoftroti#howtomakesimplebreakfast#quickbreakfast#quickdinnerrecipe##phulkarecipe#kubboos#pitabread
Ingredients
1 cup wheat flour
1/2 cup water
Pinch of salt
Oil to brush
Easiest chapati recipe. Great results every-time!
This is a recipe for Swahili chapatis. I found the traditional way tedious and long and so i tried to find a new way to make chapatis fast but still soft and was successful with this recipe. Hope it helps make your life easier :)
Recipe:
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swahilifood.com
How to make the perfect Chapati- Food with Chetna
Learn to make beautifully soft home made Chapatis, also known as Roti or Fulka in India. These flat breads are really straightforward to make. Once you have tasted these you will never eat shop bought wraps again!
There are so many ways to eat these as wraps, with all sorts of curries or just warm with some butter and pickle. Enjoy!
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Chetna Makan appeared on the Great British Bake Off in 2014, stay tuned for more exciting recipes.