Over the last years I tried making chappatis following your video from years ago including others from other RUclipsrs, and it did not end up as hoped for. Since then I only bought store-bought tortillas, which was OK. While cleaning out the pantry, I noticed chappati atta, which was still good. On impulse, I decided to give it one more go. I found your video and tried it with all your tips- the end result was as you say absolutely stunning! Not round, not uniformly thick, but frigging FABULOUSLY soft and tasty!!!! Thank you so very much! I have a lot of confidence now to make this a weekend staple.
Thank you for this! ♥️ I have been married to an Indian for 3 years and I can cook Indian food but have never managed to make him chapatis. Your video has showed me where I have been going wrong. My husband will finally have a wife who can make chapati 😄
you gotta make chapatis and phulkas everyday - however wrong you may go. Lots can go wrong: **Dough is kneaded with too much water or too little. For phulkas dough has to be medium sticky. For parathas it should be more sticky. For puris the driest. After kneading, cover with cotton tea towel and leave it for 30 min. **You are applying too much or too little dry flour while rolling **Using too much or too little pressure while rolling **Uneven pressure while rolling so your rolled out chapati is not evenly think. After rolling to around 6-7 inch diameter, Put on tava (flat girdle)- 1st side down. Wait for this side to cook a little bit (it will lighten with small white spots and brown very slightly). Flip over to second side. Now you should see bigger bubbles. Turn to see if it's completely cooked on the second side. When it is cooked, then pick up on corner with tongs and put it directly on flame on the 1st side which is only slightly cooked. It should puff up immediately - phulka is ready. Trust me I tried literally at least 40 to 50 times to get a edible phulka and I am way down probably C minus in terms of quality today....try and try again and voilà! one day you'll get perfect phulkas.
Thank you chetna for this tutorial. I make roti just with atta and water. I don't add butter at the end, i keep the rotis covered straight away and the steam keeps them soft.
Thank you for your angle on this bread. For the first time in my life, I made Chapati today, and they turned out delicious, all of them. Even my kids loved them. I did not have this special indian flour, so I just took roughly 50 grams of fine ground whole wheat flour and 200-220 grams of white wheat flour. I must admit that I like a bit of salt in my bread, so I added a teaspoon of salt, and a spoon of sunflower seed oil. Water to consistency, and then rest for an hour or so. 9 equal sized buns, rolled out perfectly well, and only 2 did not puff up perfectly. I have great plans for the next time I make this. Today, my kids ate them rolled up with bologna, and youngest one preferred with chocolate spread. I had one with chocolate spread too, and Yes. They are excellent also like that. Next time, I will try with a bit different filling, like chicken, some creamy sauce with champignon, salad and thousand island dressing... I look forward to my next time making this already! Maybe tomorrow and bring together the children's grandparents as well :)
I m from be a small town near Nepal .It's lovely to see how u even without disturbing Indian mother's touch use modern ethinicity to get people fall in love with cooking. Thank You soo much for encouraging people
Fantastic! Our roti always turn out too floury, so the flour burns, and they're not so great, hard on the edges too. Now, after watching you, no more putting flour on the counter and rolling them! I'll dip them instead -- that's a great thing to know! Thanks so much for these videos.
The air will gently carry this familiar aroma throughout the house. The fragrance of roti on the tawa, getting speckled and puffing up is a form of nostalgia evoking heightened senses 🎉Thank you for the lesson, ma'am 🙏
Very detailed video :) Oil to dough - in my experience, the roti with oil added to dough is slightly more pliant and less chewy when eating. This doesn't matter if you finish off fresh ones right off the stove - but will matter if you store in a box and eat it later. I tried omitting the oil but people complain about the quality of roti (I've been cooking this for decades and now fairly proficient) Reheat - reheating in steam works best. Put roti in a box, heat water in something like a large pan or pressure cooker, and put the entire box inside. Pick up in a few minutes.
Gorgeous !!! I ordered a 3kg packet of Atta, and thanks to your recipe I'm doing well!!! You are a very good teacher, because I make all your recipes vegan, they are a great success for my family. Thank you to you and your Fabulous ideas!!!
This was SOOO helpful Chetna. I FINALLY made my own chapati and they turned out beautifully!! No special pan or rolling pin, or board. Just made these exactly as you said to and I can't believe how easy it was -- thanks to your spot-on tips!! I traveled to India twice in my 20s and have fond memories watching men and women in Northern India making roti. I was always a little intimidated to make them even though I usually do not flinch at making complex dishes. Whole wheat chapati is simple and nourishing and it tastes heavenly when used to scoop up a delicious curry. Thanks to your video I am intimidated no more!! And yes, THEY PUFFED!!
Thanks for letting us know the importance of using Atta flour. I made some by putting wholewheat and white flour together. I just checked at Walmart and they sell it there. I am glad to know that I don't have to put salt and oil in them. I think butter is healthier. Thanks for showing us how to get them to puff up.
It took a few videos to find yours. When I was 20 I watched my boyfriend's dad make chapati, which had been a favorite of mine as a teen from restaurants. I winged it when back home in AZ and after some practice they came out great. That was over 30 yrs ago so I needed a refresher. I was told then by Ved Vatuk it needed no oil and wanted to be true to what I'd learned before. I could've eaten a stack of his chapatis. Thanks for this!
Hi. I watched your roti video and followed your instructions as you described with just mixing atta flour and water (and nothing else!). I used 1 mug as a standard measure with half a glass of water and prepared the dough as you instruct, and left it for 30 mins to rest. I rolled it as a thick long sausage and divided it into 8 equal portions. I rolled rolled into each portion to golf ball size and cooked it over a heated tawwah flipping over a few times, and towards the end holding it over a moderate naked flame. And like magic it fluffed up! Wow. Not since I watched my mother make rotis I last helped, I have not eaten a real Gujerati rotlee. They look pukka roti. Thank you.
Chetna. I know this video is a year old, however. I’m starting to think it’s one of my favorites of yours. Before I watched I was thinking of how I would love a nice goat curry, (with massaman because I love it). Then I checked out this video. And I am even more hungry. Slow cooked goat curry and vegetables and soaking up the juice with this beautiful flatbread. Yummm! Thankyou for demystifying some of the issues I usually have making them.
I can’t wait to make this. I first had Dosa last year and fell in love. Never had Roti but I have had Naan from grocery store. Thank you for making this look so easy.
OMGosh!!! this is the most informative chapati making video I have ever seen. I always wondered why my chapatis kept cracking after cooking. Now I know. Thanks very much. I too don't add oil--just atta and water.
I gave up trying to make roti because I always had the problem of them not being soft. But now I know the secret of resting the dough, I'll try again. Thank you Chetna!
I am confident that after watching ur vidio, I can make chapati not like u but certainly I can eat. I am 71 year old, a lawyer, Arbitrator and Mediator. I want to learn it. Thanks a lot.
I've tried multiple times to make roti, but they always came out dry and would never steam. Always used a basic pin on the counter in a standard non-stick pan. You've helped me realise I was only resting the dough for 10-12 mins and THAT was my failing point.🙌 Making these for dinner tonight but will rest 30+ mins instead. Thank you!
The issue is not with the resting time. You need to make a very soft and pliable dough, roll them with a light touch, roast them at optimum temp. If the chapaties cook slowly they lose moisture and become hard. So you need to adjust the flame to medium high. After roasting keep it covered in a container lined with cloth or butter paper to seal the moisture.. Keep the container covered.
Thank you for this video. I really should have tried this by hand, but I've ordered an electric roti maker. The cooking seems to be similar to what you have done. I hope you understand this 73 year old needs her electric appliances to cook. I can't wait to try this recipe. It's greatly appreciated.
Namaste Chetna. Cold water dough is good when we eat it straight off the tawa. I use boiling water and oil because we eat at our convenience even the next day. I even freeze my roti 'cause I'm alone. Lots of love from South Africa
Excellent tutorial!! Thank you, especially for demonstrating so clearly, that no specialty equipment is necessary. For those of us with limited kitchen space, that is a huge plus. Can't wait to make these!!
Wow - flours really do vary. I finally managed to get Atta (Asian store 20 miles from where I live, "Elephant medium chapati flour"). 300 gr of flour - only needed 200ml of water to make the dough!
Great presentation and I will definitely give it a go as you have inspired me. Dipping the ball of roti in the flour is a good tip. Many thanks. Look forward to more recipes from you.😋
I have seen a lot of videos on making chapatis..chapatis didn't turn out good.. Finally I am happy with the chapatis I made after seeing your video.. Your video really helped.. Thank you
Wonderful chapatis. Most definitely I am going to follow your method. Am so looking forward to making the chickpeas with spinach and the chapatis. Thanks for sharing. Your explanation is spot on. Bless you and your family.
Thank you for sharing this step by step guide, I have tried to make them a few times and they was so hard! but you have encouraged me to try again and concentrate more on my dough. Thanks again !!
I've always made them with a bit of salt and butter in the dough, plus a buttering once they're done, and I've always had a steel rack or a metal coat hanger (lol) over another element to puff them up. Been making them like that my entire life. The simplicity here is really awesome though. Thanks from a Malaysian Southy born and raised in Canada :) Edit: I also appreciate you're not using tongs!
also called phulka especially when its puffed up. also the way you make pera plays a great role in how the roti turns out. being able to do a good pera was a huge challenge for me. one question why didnt you do that little clapping, that all our moms do after kneading it.
Thank you. I have been married to my husband who is of Pakistan origins and I have never been able to make soft chapatis though his family used to make the most delicious chapatis. Now I want to try your recipe to see if they will be as soft as your ones.
An excellent and very informative video on chapathi/Roti.The use of atta flour only is a great tip.I use to live in Yorkshire,UK.I never came across your channel.Now I live in US and am retired so I see a vast array of channels.Great knowledge on softness of flarbreads.Kudos to you.Thank you
This is the best guide I've ever seen for these, great job! I've found the flour brand makes a difference, Elephant atta seems to work best for me not the Hera or KTC brands (UK). A pinch of baking soda seems to help but you proved it's not necessary here.
Chetna, you're the best. The absolute best. Only Ranveer Brar comes close to you. This is the recipe my mum gave me but I add salt because I just dip it in yogurt or mango juice and eat. I've even thrown the rolled dough on the coals of a died down fire and it comes out fine. It's just what the Aussie would call a damper, if thick.
Thank you for sharing so many of your recipes and techniques. I enjoy your videos very much. I’ve been hoping you would show us all the best ways to make naan without a tandoor oven. PLEASE I have purchased a tava like the one you use for chapati. I had seen someone holding the tava upside down to bake the top side of a naan. 🤷🏼♀️🤞🏻Thank you❤
Thank you for a no nonsense roti video with good tips. So many You Tube videos show you the process but do not explain what to do when things don't go to plan and not to give up. It's exactly the same with Mexican flour and corn tortillas except the atta flour is extremely fine. Watched your original video on this but this take sit one step further.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Over the last years I tried making chappatis following your video from years ago including others from other RUclipsrs, and it did not end up as hoped for. Since then I only bought store-bought tortillas, which was OK. While cleaning out the pantry, I noticed chappati atta, which was still good. On impulse, I decided to give it one more go. I found your video and tried it with all your tips- the end result was as you say absolutely stunning! Not round, not uniformly thick, but frigging FABULOUSLY soft and tasty!!!! Thank you so very much! I have a lot of confidence now to make this a weekend staple.
The atta flour must have made a whole difference?
Centuries and centuries of food history being shared with the world! Beautiful!
❤Thank You for your detailed instructions
Thank you for this! ♥️ I have been married to an Indian for 3 years and I can cook Indian food but have never managed to make him chapatis. Your video has showed me where I have been going wrong. My husband will finally have a wife who can make chapati 😄
😁
you gotta make chapatis and phulkas everyday - however wrong you may go. Lots can go wrong:
**Dough is kneaded with too much water or too little. For phulkas dough has to be medium sticky. For parathas it should be more sticky. For puris the driest. After kneading, cover with cotton tea towel and leave it for 30 min.
**You are applying too much or too little dry flour while rolling
**Using too much or too little pressure while rolling
**Uneven pressure while rolling so your rolled out chapati is not evenly think.
After rolling to around 6-7 inch diameter, Put on tava (flat girdle)- 1st side down. Wait for this side to cook a little bit (it will lighten with small white spots and brown very slightly). Flip over to second side. Now you should see bigger bubbles. Turn to see if it's completely cooked on the second side. When it is cooked, then pick up on corner with tongs and put it directly on flame on the 1st side which is only slightly cooked. It should puff up immediately - phulka is ready.
Trust me I tried literally at least 40 to 50 times to get a edible phulka and I am way down probably C minus in terms of quality today....try and try again and voilà! one day you'll get perfect phulkas.
Me too I am married with an indian but I am still struggling with indian food
Right hand more pressure while rolling and left hand zero pressure
@@smartkitchen4926 😊
Thank you chetna for this tutorial. I make roti just with atta and water. I don't add butter at the end, i keep the rotis covered straight away and the steam keeps them soft.
Finally! Someone shows how to make a proper chapati! Thank you for keeping it fairly detailed to understand each and every step in the process! 🙏🙏🙏
Thank you for your angle on this bread. For the first time in my life, I made Chapati today, and they turned out delicious, all of them. Even my kids loved them.
I did not have this special indian flour, so I just took roughly 50 grams of fine ground whole wheat flour and 200-220 grams of white wheat flour.
I must admit that I like a bit of salt in my bread, so I added a teaspoon of salt, and a spoon of sunflower seed oil.
Water to consistency, and then rest for an hour or so.
9 equal sized buns, rolled out perfectly well, and only 2 did not puff up perfectly.
I have great plans for the next time I make this.
Today, my kids ate them rolled up with bologna, and youngest one preferred with chocolate spread. I had one with chocolate spread too, and Yes. They are excellent also like that.
Next time, I will try with a bit different filling, like chicken, some creamy sauce with champignon, salad and thousand island dressing...
I look forward to my next time making this already! Maybe tomorrow and bring together the children's grandparents as well :)
I am binge watching your recipes and love how much you care about the process and end result. Thanks a mill.
I m from be a small town near Nepal .It's lovely to see how u even without disturbing Indian mother's touch use modern ethinicity to get people fall in love with cooking. Thank You soo much for encouraging people
Fantastic! Our roti always turn out too floury, so the flour burns, and they're not so great, hard on the edges too. Now, after watching you, no more putting flour on the counter and rolling them! I'll dip them instead -- that's a great thing to know! Thanks so much for these videos.
The air will gently carry this familiar aroma throughout the house. The fragrance of roti on the tawa, getting speckled and puffing up is a form of nostalgia evoking heightened senses 🎉Thank you for the lesson, ma'am 🙏
Very detailed video :)
Oil to dough - in my experience, the roti with oil added to dough is slightly more pliant and less chewy when eating. This doesn't matter if you finish off fresh ones right off the stove - but will matter if you store in a box and eat it later. I tried omitting the oil but people complain about the quality of roti (I've been cooking this for decades and now fairly proficient)
Reheat - reheating in steam works best. Put roti in a box, heat water in something like a large pan or pressure cooker, and put the entire box inside. Pick up in a few minutes.
Thanks for the tip
Gorgeous !!! I ordered a 3kg packet of Atta, and thanks to your recipe I'm doing well!!!
You are a very good teacher, because I make all your recipes vegan, they are a great success for my family.
Thank you to you and your Fabulous ideas!!!
Beautiful Roti's Chetna, healthy too without the additional oils before kneading the dough. Thank you so much.
Thanks Romilla
This was SOOO helpful Chetna. I FINALLY made my own chapati and they turned out beautifully!! No special pan or rolling pin, or board. Just made these exactly as you said to and I can't believe how easy it was -- thanks to your spot-on tips!! I traveled to India twice in my 20s and have fond memories watching men and women in Northern India making roti. I was always a little intimidated to make them even though I usually do not flinch at making complex dishes. Whole wheat chapati is simple and nourishing and it tastes heavenly when used to scoop up a delicious curry. Thanks to your video I am intimidated no more!!
And yes, THEY PUFFED!!
Thanks for letting us know the importance of using Atta flour. I made some by putting wholewheat and white flour together. I just checked at Walmart and they sell it there. I am glad to know that I don't have to put salt and oil in them. I think butter is healthier. Thanks for showing us how to get them to puff up.
Wonderful!
It took a few videos to find yours. When I was 20 I watched my boyfriend's dad make chapati, which had been a favorite of mine as a teen from restaurants. I winged it when back home in AZ and after some practice they came out great. That was over 30 yrs ago so I needed a refresher. I was told then by Ved Vatuk it needed no oil and wanted to be true to what I'd learned before. I could've eaten a stack of his chapatis. Thanks for this!
Hi. I watched your roti video and followed your instructions as you described with just mixing atta flour and water (and nothing else!). I used 1 mug as a standard measure with half a glass of water and prepared the dough as you instruct, and left it for 30 mins to rest. I rolled it as a thick long sausage and divided it into 8 equal portions. I rolled rolled into each portion to golf ball size and cooked it over a heated tawwah flipping over a few times, and towards the end holding it over a moderate naked flame. And like magic it fluffed up! Wow. Not since I watched my mother make rotis I last helped, I have not eaten a real Gujerati rotlee. They look pukka roti. Thank you.
glad it worked!
I could've never guessed it's this simple. I'm baffled
I simply love the green plant with round leaves on the kitchen shelf👍
thanks
The most genuine chapati video I have seen.. thank you.
Wow, thank you!
Excellent you taught the hundred years old authentic method no need to add( kachra ) unwanted things in roti or chapati atta
Thanks Nasim
Chetna. I know this video is a year old, however. I’m starting to think it’s one of my favorites of yours. Before I watched I was thinking of how I would love a nice goat curry, (with massaman because I love it). Then I checked out this video. And I am even more hungry. Slow cooked goat curry and vegetables and soaking up the juice with this beautiful flatbread. Yummm! Thankyou for demystifying some of the issues I usually have making them.
I can’t wait to make this. I first had Dosa last year and fell in love. Never had Roti but I have had Naan from grocery store. Thank you for making this look so easy.
Thank u for using both pans its cleared all my doubts including without oil n normal water ....very grateful for all the details
OMGosh!!! this is the most informative chapati making video I have ever seen. I always wondered why my chapatis kept cracking after cooking. Now I know. Thanks very much. I too don't add oil--just atta and water.
This is a fantastic class for beginners, I’m glad you demonstrated using the normal pan as I’ve got an electric cooker. Your roti’s looks scrumptious.
Thanks
I made the roti after your video, my first one puffed up like a ballon , the remain few not as much , but they were just soft.
I gave up trying to make roti because I always had the problem of them not being soft. But now I know the secret of resting the dough, I'll try again. Thank you Chetna!
I am confident that after watching ur vidio, I can make chapati not like u but certainly I can eat. I am 71 year old, a lawyer, Arbitrator and Mediator. I want to learn it. Thanks a lot.
Thank you so much for this updated video! I really appreciate it. Still trying to master the chapati making skill, hoping to see progress with time.
I've tried multiple times to make roti, but they always came out dry and would never steam. Always used a basic pin on the counter in a standard non-stick pan. You've helped me realise I was only resting the dough for 10-12 mins and THAT was my failing point.🙌 Making these for dinner tonight but will rest 30+ mins instead. Thank you!
That's enough time to rest the dough
The issue is not with the resting time. You need to make a very soft and pliable dough, roll them with a light touch, roast them at optimum temp. If the chapaties cook slowly they lose moisture and become hard. So you need to adjust the flame to medium high. After roasting keep it covered in a container lined with cloth or butter paper to seal the moisture.. Keep the container covered.
Thank you for this video. I really should have tried this by hand, but I've ordered an electric roti maker. The cooking seems to be similar to what you have done. I hope you understand this 73 year old needs her electric appliances to cook. I can't wait to try this recipe. It's greatly appreciated.
Very very gud explanation thank u
thanks
Namaste Chetna. Cold water dough is good when we eat it straight off the tawa. I use boiling water and oil because we eat at our convenience even the next day. I even freeze my roti 'cause I'm alone.
Lots of love from South Africa
Do you use atta or normal wheat flour
You make it look so easy! Thank you for showing it step by step, I will definitely try to make this at home!
I will definitely try this, thank you. X
enjoy
Excellent tutorial!! Thank you, especially for demonstrating so clearly, that no specialty equipment is necessary. For those of us with limited kitchen space, that is a huge plus. Can't wait to make these!!
Just made this for the first time. Perfect recipe!!!
Wow - flours really do vary. I finally managed to get Atta (Asian store 20 miles from where I live, "Elephant medium chapati flour").
300 gr of flour - only needed 200ml of water to make the dough!
Your recipe and method looks great! I will follow you to make roti! Thank you!
Enjoy
Thank you so much for making this video it hs been really helpful
So glad to hear that
Great presentation and I will definitely give it a go as you have inspired me. Dipping the ball of roti in the flour is a good tip. Many thanks. Look forward to more recipes from you.😋
I have seen a lot of videos on making chapatis..chapatis didn't turn out good..
Finally I am happy with the chapatis I made after seeing your video.. Your video really helped.. Thank you
My pleasure 😊 so glad I could help
Thank you. You gave us a thorough detail. I hope i can make them puff like you did. I love it.
👍🏼
Wonderful chapatis. Most definitely I am going to follow your method. Am so looking forward to making the chickpeas with spinach and the chapatis. Thanks for sharing. Your explanation is spot on. Bless you and your family.
This was so engaging to watch, thankyou!
Thank you for sharing this step by step guide, I have tried to make them a few times and they was so hard! but you have encouraged me to try again and concentrate more on my dough. Thanks again !!
I've always made them with a bit of salt and butter in the dough, plus a buttering once they're done, and I've always had a steel rack or a metal coat hanger (lol) over another element to puff them up. Been making them like that my entire life. The simplicity here is really awesome though. Thanks from a Malaysian Southy born and raised in Canada :)
Edit: I also appreciate you're not using tongs!
Wow wonderful job.thanks for sharing it's looks nice. I like your explanation. ❤
you are a great presenter and chef, thank you!
also called phulka especially when its puffed up. also the way you make pera plays a great role in how the roti turns out. being able to do a good pera was a huge challenge for me. one question why didnt you do that little clapping, that all our moms do after kneading it.
haha that is not essential
Thank you. I have been married to my husband who is of Pakistan origins and I have never been able to make soft chapatis though his family used to make the most delicious chapatis. Now I want to try your recipe to see if they will be as soft as your ones.
Hope you all will enjoy it
An excellent and very informative video on chapathi/Roti.The use of atta flour only is a great tip.I use to live in Yorkshire,UK.I never came across your channel.Now I live in US and am retired so I see a vast array of channels.Great knowledge on softness of flarbreads.Kudos to you.Thank you
Thank u, for giving that beautifully explaination
🙏🏽
I’ve just tried your recipe & used my mixer and they are perfect…..thank you & can’t wait to make a curry 👍👍
so wonderful
just LOVE this video and your most comforting and encouraging style of teaching. Now i WILL TRY making Chappatis. For sure:)
Your explanation is just too good. I will try without salt and oil. Hope mine turns out as perfect as yours.
enjoy
Thank you very much for the very clear and detailed instructions. I had no idea of the importance of having atta to make them. Terrific channel!
Thanks very much. You have answered all my issues.
you are very welcome
wow!! this is so simple, compared to how I was taught to make chapati, Thank you love your channel God bless you more.
Thanks so much
Thank you for sharing the tips and recipe. Will try it
Thanks so much. Made this tonight. It's the softest and easiest, and tastiest chapati I've made.. Paired it with your 30 min butter chix.
Thanks so much, glad you enjoyed it
This is the best guide I've ever seen for these, great job!
I've found the flour brand makes a difference, Elephant atta seems to work best for me not the Hera or KTC brands (UK). A pinch of baking soda seems to help but you proved it's not necessary here.
Such an easy recipe! Thank you!
You are very welcome
I made cheese today after watching your vedio. It is really got made very good. Thanks Chetan Ji.
Most welcome 😊
Thank you my dear really appreciated ❤blessings from south Africa 🇿🇦
I'll try it for sure, thank you
ENJOY
Lovely video, tried a few times now, but not sure if it thoroughly cooked through, but will try with your tips
🙏 Thanks
This is so lovely, Chetna! Thank you! I've been following you for awhile and I really appreciate your advice!
You are very welcome
Thankyou for showing one of the favourite receipes puffing it up on the tawa👍
Thankyou for sharing your receipt which looks so yummy .
thanks Avis
I like 👍👍 your chapati video wonderful 👌👌 . Thanks for sharing 🤝🤗🤗🙏🙏🙏.
Thanks
Perfect,I love chapati used to eat for years when living among Indians,I ‘ll do according to your way
yeah
Thank-you Chetna. I'm going to make them for the 1st time tonight. Wish me luck !
enjoy
Chetna, you're the best. The absolute best. Only Ranveer Brar comes close to you.
This is the recipe my mum gave me but I add salt because I just dip it in yogurt or mango juice and eat.
I've even thrown the rolled dough on the coals of a died down fire and it comes out fine.
It's just what the Aussie would call a damper, if thick.
thats very kind, thank you!
Loved your description. Beautiful chappatis.
Tried this simple way of chapati making. My quest for a perfect roti making ends here.! Thanks from kerala
Thank you so much for this video and the tips for making soft chapati God bless you bless 🙌 you
Thank you for sharing so many of your recipes and techniques. I enjoy your videos very much. I’ve been hoping you would show us all the best ways to make naan without a tandoor oven. PLEASE I have purchased a tava like the one you use for chapati. I had seen someone holding the tava upside down to bake the top side of a naan. 🤷🏼♀️🤞🏻Thank you❤
Excellent master class!! Thank you Chetna💕💕💕
Utter perfection !!! Thank you Miss.
Thank u so much ,I have been trying to get mine to blow up for years hope I got it u explain so well. Thanks.
Yes ,your step by step really help thank u very much . Ram, Ram.
I am going to make these tonight - thank you and love from New Zealand xx
you are welcome
Looks delicious! This is the easiest recipe I've ever seen. Thanks so much for sharing. 🌹💕
Thank you for the jargon free and short tutorial.Also salt and ghee free pre cooked dough.
Thanks
Absolutely awesome! Thank you.
Glad you enjoyed it!
Ouh ,I love capati ..👍👌🤤😍🇲🇾
Other than butter, can we applied a ghee on top ....?
Thank you for a no nonsense roti video with good tips. So many You Tube videos show you the process but do not explain what to do when things don't go to plan and not to give up. It's exactly the same with Mexican flour and corn tortillas except the atta flour is extremely fine. Watched your original video on this but this take sit one step further.
Thanks a lot
Thank you for the tips.
Thanks Chetna, really great I feel inspired to give it a go! I also feel as though not all is right in my kitchen, I only have one wooden spoon🙂
Thank you for showing this video . We are south indian and i learnt how to make Phulka finally.
Thankyou Chetna, much appreciated sharing with us all 😋👍
Thanks
now this answers all the question about roti-making. thank you, chef! am gonna try some, this time minus salt and oil.
Brilliant explanation. Thanks a lot
Most welcome!
Excellent explaination. Thank you.
Great recipe an explanation Chetna!!! Thank you so much!!
You are delightful. - got round at last to making these.- cheers.
Thank you so much for your time and recipes!! I have several of your books!! Love your recipes!!
Excellent! Thank you from Australia!
You are welcome!
Awesome !I would like to try without the oil this time. Thank you.for sharing...
You are welcome