Chapati: Important Tips

Here are a few tips for good chapatis. 1. The best flour for making chapatis is the one which is produced from whole wheat. While buying, choose the flour which is not mixed with all purpose flour/maida. 2. For the chapati dough, proportion of water is also important. Adding more water results in loose dough. On the other hand, if the water is less, dough turns out to be hard. 3. Knead the dough gently and keep covered with a damp cloth for atleast 15 minutes. (However do not let it rest for more than an hour) Then knead again with some oil or water just before rolling out the chapatis. 4. Cover the rest of the dough with a damp cloth as you roll out the chapatis one by one. If exposed to the air, the dough may dry out. 5. In dry and cold regions, keep the chapatis covered in an aluminium foil as soon as they get ready. 6. Do not leave chapati on the griddle for long. Roast each side only once. Once done from both the sides, remove from the griddle. 7. Also make sure that the chapati has been well roasted from both the sides. 8. When removed from the griddle, pat the chapati to remove any air out of it. It retains their softness. 9. Try substituting milk for half of the amount of water for softer chapatis.