How to make softer chapatis

Just a couple of tips:

1 - Knead the dough for chapati and keep it covered with a slightly wet cloth for an hour or so. It will be easier to make and cook chapatis after this. If dough is kneaded in the morning and used for cooking in the evening (after keeping it in the refrigerator of course), it works still better.

2 - Try to roll the chapatis with putting equal pressure on all sides across the chapati's surface and by using a smooth and even rolling pin. 

Dough in Hindi is Aata / Gunda hua aata
Chapati / roti is Indian bread
Rolling pin is belan in Hindi


Jenni Malsingh 1 August 2009 at 13:57  

To make my chapatis really soft I use home ground wheat. It's got a good fresh taste too, really delicious. I've put photos on my blog, here:

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