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Tips for successful chapatis/polis
- Here are a few tips for good chapatis.
- Whole wheat flour is the best flour for chapatis. Avoid getting flour which has all purpose flour mixed in it.
- Amount of water that goes in the dough is important. If more water is added, dough tends to turn out very loose, hence results in hard chapatis. On the other hand if amount of water is not sufficient, dough becomes stiff and rolling becomes difficult.
- Once the dough is prepared, knead and cover with a damp cloth or in an airtight container for at least 15 minutes before rolling out chapatis. Leftover dough can be refrigerated upto a couple of days but can be freezed upto 15 days.
- Before rolling out the chapatis, knead the dough again with a little oil. As you roll out the chapatis one by one, keep rest of the dough covered else it dries out.
- In dry and cold climate, keep the chapatis covered in an aluminium foil as soon as you take them off the griddle.
- While rosting, do not leave the chapati on griddle for long. Also make sure that the chapati are well done on both the sides. Roast each side only once. Once done on both the sides, remove from the griddle.
- As removed from the griddle, pat the chapati to remove any air out of it to retain their softness.
- Use half milk and half water to knead the dough for softer chapatis.