How to make soft chapati | Soft chapati | Chapathi Recipe | Chapati Recipe
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- Опубликовано: 4 окт 2024
- Just mix this one Ingredient to make soft chapati | How To Make Soft chapathi | Roti, chapati, pulka.
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Adding curd (yogurt) to wheat flour in chapati/chapathi is not necessarily for health reasons or cooling purposes. Instead, it serves different culinary purposes:
👉Texture and Softness: Curd can be added to wheat flour to make the dough softer and more pliable. It helps in achieving a tender and slightly chewy texture in flatbreads like naan.
👉Flavor: Curd adds a mild tanginess and flavor to the dough, enhancing the taste of the final dish. If you add small amount of curd, the taste will not change at the end.
👉Moisture: Curd adds moisture to the dough, making it easier to work with and preventing the flatbreads from becoming too dry.
#softchapati #chapathi #howtomakechapathi
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👉Ingredients:
Wheat flour - 1cup
Curd/dahi/yogurt - 1 large spoon
salt to taste
Water - 1/2 cup or as needed
Oil for roasting
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I tried exactly the way she has shown. I took wheat grains from store n made flour, no brand... I can't thank this video enough, every time I do chapati turns out very hard. this time it was soft n thin also I rolled the dough exactly the way she showed I even tried different way of rolling but that didn't turn out so pluffy the way it turned out for the roll in this video thank you loads❤
My pleasure 😊. It's great to hear that the video helped you improve your chapati-making skills, and your appreciation is well-deserved. Enjoy your delicious chapatis, and happy cooking! 😊
perfectly made....awesome
Thanks a lot 😊
I made the best chapatis in my life using this recipe. They were not round but they were delicious and soft!
That’s fantastic to hear😊! Don't worry about the shape-it's the taste and texture that matter most. Keep up the great work! 😊
It always used to be difficult to prepare the dough properly. After watching your video and following it Came too soft!! All thanks to you! 😊
My pleasure 😊
First time my chappathi become so soft I love it thank you
Welcome 😊
Really appreciate the meticulous way you made the chapatis. Did not waste even an ounce of flour.. lovely indeed.
Thanks a lot 😊
This is the best video for the making of soft chapati & I got the same
Thank you so much😊🙏
It really works I quit chappati for 6 months and I loose my weight now I am 67 kg I was 82 kg
😊
Very good way of demonstration. Need to try and check. Thanks
Thank you😊
I always struggled making chapatis. Tried a lot of recipes but failed. Your recipe is just perfect. Thank you dear. God bless you! 😊
Glad to hear that😊
I still had a little trouble rolling the dough thin enough, but nothing like previous chapati attempts. I did pick up a lot of useful tips from this, as I’m still a novice bread maker, so thank you very much. The way you controlled the amount of flour you dusted with helped me not add way too much extra, and I like your method of oiling half, then folding the dough into triangles. I tried your method of moistening the dough but not kneading right away, as I think it helped to not work the gluten too much, but it was still a little bit sticky when I divided the dough into 8 balls. I’m keeping this video and will refer to it every time I want soft chapatis, so thanks again
Thank you so much😊. Hope this will help you. Follow the same method and instruction and you will be master in making soft chapathi. All the best dear. Have a good day😊
Nice and easy to learn recipe, I followed it and make a okay chapati. Thank you very much
Most welcome 😊
amazing way and tricks to make roti and a lot for sharing such a nice recipe ❤❤❤❤❤❤
Thank you so much 😊
wow 🤩 I love it the way your rotis turned.thanks for sharing. i’m trying to make roti’s smooth ,but every time it turns roti s hard. i don’t understand how to make smooth roti 🫓 . now i will try your method.inshaAllah.
Hope you enjoy😍
Interesting. I've been making chapatis for 2 years now in Canada using a 50/50 mix of organic home grown Northern red durum whole wheat flour and whole wheat pastry flour that I get in 20kg bags each. I make now a relatively soft chapati although these steps I added from experience :
- when sifting the flour, the bran is put aside and used in preparing other meals - no waste
- soaking the flour is for 30 minutes and used very hot whey to start with
(whey is from making yogurt used a lot in raita and also as a thick 'greek' yogurt side to many meals)
- after kneading 5 minutes, the dough sits covered (mixing bowl as cover to gather humidity) for 24 to 36 hours at room temp.
- cooked on a tawa on an electric stove BUT ... bearing the Mark of the Fluffer ! :)
I'd like to try your approach although it would be useful to know what is the whole wheat flour you are using exactly. Is it common atta ? Or another flour from a Southern origin ?
Thank you so much for sharing your detailed approach😊. I like the way of making your chapatis - that sounds amazing! 😊 To answer your question, I typically use common atta, which is finely ground whole wheat flour commonly used in Indian households. It has a slightly coarser texture compared to other types of flour(like all purpose or potato flour or tapioca flour) which helps make soft chapatis that puff up nicely.
Your method of resting the dough for 24 to 36 hours is fascinating, and I’m sure it adds a unique depth to the flavor! I might have to try that myself. As for the "Mark of the Fluffer" - sounds like you’ve mastered the art of perfectly puffed chapatis! 😄
If you give my recipe a try, I’d love to hear how it works out for you with your flour blend! Thanks again for the wonderful comment! Have a great day ahead😊
@@bhusanur.cooking Hello. Sorry for the delay, been very busy. I've asked about the flour because I noticed a significant difference when at one point I tried to make seitan (wheat gluten used as protein for vegetarians) with regular whole wheat atta bought at an Indian grocery. Making seitan ('mianjin' in Chinese) consists of making a large dough ball and kneading it under water to release most wheat components in the water, eventually getting a way smaller ball made mostly of wheat gluten. The water is replaced with fresh water every time it gets too cloudy, What's released in the water can be used to make steam-cooked noodles.
Well, with the atta I got it just didn't work at all since the flour did not generate any significant amount of gluten. Atta is said to be made using hard wheat, so while I'm not entirely certain about this, it might be that the wheat growing in the Southern hemisphere has less gluten content than the Northern wheat eg. the common red durum hard wheat variety. Having less gluten means the dough is much more supple and light, requiring less work and that makes a difference in what is made. The 30 minute soaking and the 24-36 hours 'fermentation' I do are to soften up the Northern hard wheat flour.
Cheers.
Thanks for advice I tried by adding curd came very soft ☺️
Thank you so much😊
No words to comvey my thanks to u mam😍🙏for the first tim i made soft chapthi because of ur tips and tricks in this video and got good comments from my hubby 🥰 thank u very much mam
Most welcome 😊
My mom's always making this for eid, and now i will learn 😊😊
Really soft chappathi 👌🏽👌🏽
Thanks alot
I don’t think it’s too much oil.. we may skip oil while folding .. otherwise it’s normal … when compared to no oil it may be too much..tks for sharing tips
Thank you😍
@@bhusanur.cooking it is not necessary to say "mix by moving fingers'.........people know how to mix, unless they have a mental disorder, otherwise nice video. Keep it up!
@@primordialarchetypes2927 🙏 It may help some people if they follow each steps carefully. Please ignore if you know already☺
@@primordialarchetypes2927 It's helpful 4 many beginners please don't be a stereotype.
Thank you soo much..I tried your method...very happy to say that for the first time in my life I made soft chapathis..thank you..
Most welcome 😊
You'd hv started cooking at a very young age??!.. What deft hands! Amazing level of expertise! I mean, it's a comment coming in consolidation on your overall cooking prowess.. A warm hug for such visual treats.. Btw, this is precisely how i make the dough n cook. Only difference is i don't grease n fold, instead turn them to phulkas.. But I'm doubly sure ki what you've made would taste greater.
Thank you so much 😀
Camera speed deftness too. Make a little larger phulka, apply ghee, let rest for 15 min in damp place ... Valla ! You got soft chapatis.
Everyone is master of some recipes n making soft chapatis is one of them......I m still facing this challenge 😜. Anyway let me try your method too as turning soft chapatis is like dream coming true 😊😊😊😊
Thank you so much 😀
Always my chepathis turning out like appadams (papads 😢)
Don’t know what mistake I am doing
Very good. The cook seems to be an artist ... God bless.
Thank you so much😊
Very nice
Thanks😊
Thank you very much, I just added curd in dough, it turned super soft 🎉
Wonderful!😊
Very nice.. thanks for sharing this recipe
Most welcome 😊
Hi..a very good day.to you. I'm your new subscriber. I love chapati eversince I work with my indian friends in Kuwait. Now I'm making it with a twist as I avoided yeast.in my foods like bread. I added some savory spice like dried oregano, mixed herbs sesame seeds poppyseeds in the dough and it's really delicious 😋🤤.
Thank you..
Watching from Hong Kong SAR 🤩 China
Thank you so much😊
I tried it today and it came out very soft and thin❤loved it.. Thank u for this recipe❤
My pleasure 😊
I cannot get mines soft and thin. I have trouble rolling
I m trying out today
I made as you said by adding curd..the result was amazing..
Great 👍Thank you so much😊
OMG what a amezing చపాతి it's very smooth
Thank you so much
Looks really soft...
❤
Very thin and soft chapaties !!!
Great indeed.
Thanks a lot.
👌👍🙏💐
Most welcome 😊
I am really getting soft chapatis now. Minimum effort and max benefits. Thank you 🙏.
Can you please share link for the sabudana Khichdi recipe?
Thank you..Sabudana khichdi: ruclips.net/video/Q2IDhXVPCFc/видео.html
Nicely explained with good tips to make soft n smooth chapatis..👍
Thank you so much 🙂
It takes time but is not complicated. Thanks for the recipe 😋
My pleasure 😊
Very nice 👌
Thanks 😊
Super mam soft and deleceious chapatis
Thanks a lot😍
Thanq for your Efforts to learn us to make chapathi.
My pleasure 😊
Loads of love nice recipe just felt hungry after i saw this
Thanks a lot😍
Thank you so much this was delicious. Love from Morocco your brothers and sisters in north africa 🇲🇦❤
Thank you so much
Attey m dahi dalny sy kiya atta khrab nae hoga? After 1day?
now I know how to make😊
Thank you so much😍
Fantastic idea to add curd... instead of oil I add ghee which is a healthy option. Will try yr method
Thank you so much😊
Thanks man for helping me out, for one year i am eating very hard bread
You can do it! Thanks
I do this the same way like my mom used to do but now will.pu curds tks for sharing
Thank you so much😍
Wow😍😍 very Nice 💞💞Thank you so much💕💕
Most welcome 😊
Sorry I wasn’t leaving them long enough on the pan, my second batch turned out perfect … thanks so much.
Very good must try, my rotis are not so good, thanks for this lovely recipe.
Most welcome 😊
We use milk in making chaoathies, now we try with curd.Good video
Sounds great!
Thank you. Sister. Nice Recipes. God bless you. 🙏🙏🙏
Thank you so much
This is a really good recipe.
I'm glad you like it😊
Best chapati recipe I’ve made, delicious with some daal, thanks!
Thank you so much😍
I'm drooling ❤
I tried this soft chapathi 👌
Glad to hear that. How was it?
It was really soft chapathi and my husband liked it
Your chapatis are so gorgeous 😛🤤can never Ma ke proper chapatis
Thank you so much😍
❤
Lovely!
Very useful tips for soft chapathi.
Thanks a lot😊
I am your new subscriber . I liked your videos in the first view
Thank you so much 😀
Thank you for sharing the recipe dear
My pleasure 😊
I am doing this right now
Hope you enjoy this recipe.😊
@@bhusanur.cooking I did....very tasty
Great😊 Thanks for the feedback.
Tasty
Thanks a lot😊
Hello it looks very nice! When you pressed the chappathi with cloth, is it wet cloth or normal dry cloth?
Thank you so much😊. Its dry cloth
Very nice ❤❤❤
Thanks 🤗
Wonderful softer chappati ❤
Thank you so much 🙂
This is work of Art.
Very nice recipe friend hii new friend ❤❤❤❤❤❤❤❤❤
Thank you so much 😊
thank you so much....i tried this i love the outcome
You are welcome 😊
Great thank you.
You are welcome!
Nicely made and explained too
Thanks a lot 😊
1no.
Thanks😊
Super super super
Thank you so much😍
Very good work.
Thank you! Cheers!
Very nice receip.
Thanks a lot😍
Looks good.sure will try this soft chappathi's.
Hope you enjoy
@@bhusanur.cooking Today i tried this chapathi recepie.It came out well and soft.thank you.
Thank you so much for the feedback😍. Keep watching more videos
Very good
Thanks😊
God bless you.
..
😊🙏
Super ❤
Thank you so much😊
Did you use white flour or whole wheat flour? Please confirm. Excellent demonstration
100% whole wheat flour
@@bhusanur.cooking thank you for your prompt response.
Wow thank you
You’re welcome 😊
Loved watching you make these! My Mum made rotis, but never really showed me properly how to do it, so am learning thru' relatives & RUclips! Never seen anyone add yoghurt to make them more pliable, but my cousin's wife used to add a teaspoon/2 of oil to the dough to achieve similar results. Your rotis look really nice ! Can they be frozen successfully?
Thank you..You can freeze it successfully😍
Delicious tortillas mexicana 🙏 we are all the same!
Thank you so much😍
Very Good. Excellent ❤❤
Good❤👌👌
Thank you! Cheers!😊
Very nice. I'll use curd now on. 👌👌👍👍❤️🙏🙏
Nice❤❤
Thanks 🤗
Thanku you😍😍😍 very helpful
Welcome 😊
Super soft n puffy chappathy recipe thank you
Welcome 😊
Thanks for video
Most welcome
Nice ...😊😊
Very nice
Thanks😊
Nice
Thanks😊
🎉🎉🎉 Very Nicely Done
Super man🎉🎉
Thank you 😀
I'm gonna try this recipe. May i know the water u use - is it a room tempreture or warm water?
Water @room temperature😊
beautiful, puffy, soft rotis. I think curd has made the rotis soft. what is the brand of wheat flour used or you ground raw wheat in mill? thank you. So far I didn't add curd. hereafter I will follow your method. thank you a lot sister.🥰👌👍🤲🤝🙏🏼🙏🏼
Thank you so much.. I use Sujatha gold or sometimes Aashirwaad
🥰👌👍🤝🙏🏼🙏🏼
Teach
For soft Roti's, try to use Lokwan wheat. Better buy, pick and grind wheat in chakki. All branded attas are MP Sihore which has gluten so Roti's don't remain soft after storing..
@@peachNplum namesthe and thank you sir, madam. wish u happy new year 2023
Nice
Thanks😊
Do you take class for making chapatis? If yes, I want to join.
Haha. Sure, thanks😊. Right now this is my class, I shared here😊
Very interesting twist to chapati making 👍❤️👍
Thank you so much😊
Hi! Nice video.. I have doubt, what should be the flame level for 2nd chapati When I cooked 1st chapati on high flame, second One is getting burnt and sticking to tawa when it Is kept on same flame? Please guide when to change flame from high to medium-high ?
There is a magic behind cooking chapathi😊. Initially keep it on high flame and keep adjust to medium to medium high as per the heat requirement without overheating the tawa. But don't cook chapathi in low flame.