South India’s staple food is rice rather than North Indian roti. But for Breakfast and dinner, we almost make chapati. This is not roti. In roti, we don’t apply oil, instead, we cook it on direct fire. But chapati is different from roti. We do not cook it on a direct fire, instead apply oil and cook it on tawa.
For one cup of flour, half a cup of warm water should be enough. While kneading, do not pour the entire water in a stretch. Always add little by little water at a time and mix the dough thoroughly. So that you can get the proper consistency. The dough should neither be too stiff nor too soft.
Always use warm water to knead the dough. Allow the dough to rest for at least 30 minutes. The more you knead, the dough becomes smoother and the chapati would be softer. While preparing in large quantity always cover the dough with a damp cloth to avoid dough to dry. Now let us see how to prepare this chapati/chapathi. Now let us see how to prepare this recipe.
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- 2 cups Whole wheat flour
- 1 tbsp oil
- salt to taste
- Lukewarm Water as required
- Oil/Ghee to smear on chapati
- In a wide bowl, add whole wheat flour, salt, one tbsp oil, and mix thoroughly so that salt mixes well.
- Then add warm water little by little and make a soft dough. Let the dough rest for at least half an hour.
- After half an hour knead the dough once again. Now make the equal size of 15 balls and set aside.
- Flatten and coat it in flour on both sides. Now using a rolling pin, roll the dough to a thick sheet than normal roti.
- Meanwhile, turn on the gas to medium flame and place the griddle to heat. Place the flattened dough on the griddle. After a few seconds, you will notice bubbles on the paratha.
- In this stage flip the paratha and add a tsp of oil on top. Wait for a minute till the other side is cooked. Turn the Paratha again and add oil to the other side. Cook Paratha on both sides.
- Repeat the process for the remaining dough balls. Serve chapati with any veg or non-veg gravy of your choice.
- Always use warm water to knead the dough.
- Allow the dough to rest for at least 30 minutes.
- The more you knead, the dough becomes smoother and the chapati would be softer.
- While preparing in large quantity always cover the dough with a damp cloth to avoid dough to dry.
Soft and delicious chapati/chapathi is ready to relish.
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Super soft chapatis. I liked your oil dispenser. Can you please share with me as to where I can purchase a similar one. Thank u Saroj ganeshan.
Thank you so much. Sorry for the late reply. I purchased this oil can in a local store in Chennai 10 years ago. It is not available on amazon. If I come across it, I will share the link.