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Chapati recipe, How to make soft chapati Recipe

July 15, 2016 by Suguna Vinodh 129 Comments

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soft-chapati-recipe

Chapati has become a regular food even in south indian house holds. When I was young, I remember chapathi’s being made only very rarely. It was always poori that was made regularly. The chapathi dough was mixed with a good amount of oil for flavor and softness. If made correctly, the extra oil isn’t even necessary. We will be making chapati dough using a technique used in baking called autolyse.

What is Autolyse?

Autolyse is a term used in baking breads. It is nothing but a resting period between mixing and kneading. It helps the flour to absorb more liquid. Its nothing but mixing the flour and water just until mixed and the water is not seen anymore. Mixing too much will activate the gluten in the flour too much and interfere in absorption of water by the flour. Salt is never added to the flour during autolyse according to Raymond Calvel, inventor of autolyse as it inhibits the absorption process.

Note: Indian Chakki Atta (whole wheat flour) is preferred for this recipe.


Here is how to make chapati dough

This is a 50% hydration dough. We will be using 1 cup flour to 1/2 cup water (by volume).

Put one cup of flour in a bowl. Add half a cup of water and mix with a spoon. We are not trying to knead anything yet. Just mix. When there is no more water visible, stop mixing. Cover the bowl and let it rest for 30 minutes.

soft-chapati-recipe-autolyse

After 30 minutes, add the salt, gently mix the dough for 2 minutes, just enough to gather the dough into one piece. Cover the bowl and set aside for 30 minutes.

soft-chapati-recipe-autolyse-mix

 

Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot. Take a dough ball and generously dust it with flour. Roll the dough into a 4 inch round on a flat smooth surface using a rolling pin. Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles start to form on top. Flip the chapati and cook for 30 seconds more. Gently press on top of the chapati to make the chapati fluff up. Flip one more time and press on top. Chapati should beautifully fluff up. If making phulkas, just flip on direct flame and it will fluff up. See video below for more details.

NOTE:

Some of you have complained that the dough being little sticky and rolling has been a problem. The wheat flour differs from place to place and from brand to brand. Its perfectly ok to mix in some dry flour to the dough to make it soft and pliable after the 30 minute rest. Chapati dough should not be sticky. You should be able to roll it well after the initial dusting in the flour. So feel free to add flour if need be. 

 

Two flip method.
Ensuring that the chapati is flipped only twice during cooking makes for a soft and fluffy chapati.

soft-chapati-recipe-autolyse-phulka

Storing chapatis
Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a towel. Chapati will stay beautifully soft for a long time.

Here is the video of how to make soft chapati

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soft-chapati-recipe

Soft chapati recipe


★★★★★

4.7 from 38 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 mins
  • Yield: 10 1x
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Description

Recipe for making chapati and roti using autolyse technique. Chapathi stays soft for a long time without getting dry. No knead chapati dough.


Ingredients

Scale
  • 1 Cup Whole Wheat Flour, Atta
  • 1/2 Cup Water, at room temperature
  • 1 teaspoon salt

Instructions

  1. Put one cup of flour in a bowl. Add half a cup of water and mix with a spoon. When there is no more water visible, stop mixing. Cover the bowl and let it rest for 30 minutes.
  2. After 30 minutes, add the salt, gently mix the dough for 2 minutes, just enough to gather the dough into one piece. Cover the bowl and set aside for 30 minutes.
  3. Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot. Take a dough ball and generously dust it with flour. Roll the dough into a 4 inch round on a flat smooth surface using a rolling pin. Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles starts to form on top. Flip the chapati and cook for 30 seconds more. Gently press on top of the chapati to make the chapati fluff up. Flip one more time and press on top. Chapati should beautifully fluff up. If making phulkas, just flip on direct flame and it will fluff up.
  4. Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a towel. Chapati will stay beautifully soft for a long time.

Notes

The original idea of autolyse chapati is from Mr. Ramakrishnan, founder of OPOS – one pot one shot cooking technique

  • Category: Roti / Breads
  • Cuisine: Indian

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. PHILIP ROY says

    February 1, 2021 at 10:36 pm

    DEAR MAM, THANK YOU FOR THE INFORMATION ON HOW TO MAKE HAND MADE CHAPATI. I HAVE AN AUTOMATIC CHAPATI MAKING PLANT AND MAKE CHAPATI, BUT MY CHAPATI SHELF LIFE IS 4 DAYS BUT I WANT 7 DAYS AND SOFTNESS OF CHAPATI.

    Reply
  2. Panda says

    December 2, 2020 at 2:20 am

    I tried it’s really awesome a😋

    Reply
    • Suguna Vinodh says

      December 6, 2020 at 1:29 pm

      Thank you so much!

      Reply
  3. Betsy says

    November 20, 2020 at 1:32 pm

    Hi have tried ur Chapati recipe successfully a couple of times. Thanks for such a wonderful recipe. But lately when I used Sharbatti atta , my chapati’s tore while rolling and the dough became very sticky after I stored it in the fridge. Help please. Your chapati recipe has become a family favourite

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 22, 2020 at 4:27 pm

      You can add more flour if the dough is too wet. Just adjust the water and flour ratio as each flour is different.

      Reply
      • Betsy says

        November 23, 2020 at 12:00 am

        Thanks for the input, will try again today

        Reply
  4. Nain says

    August 31, 2020 at 11:57 am

    Hi could u recommend which brand of aata to use?
    Thanks

    Reply
    • Suguna Vinodh says

      August 31, 2020 at 9:01 pm

      I currently use TWF. You can find it in amazon.

      Reply
  5. Carol says

    August 13, 2020 at 1:11 pm

    My husband would make excuses and hide every time I made chapati but now he eats the whole stack, these chapati are softer than the ones my lovely mother in law makes, thank you for the easiest and best recipe!

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 13, 2020 at 3:01 pm

      Thank you so much. Glad you liked it.

      Reply
  6. kauthar khamis says

    August 12, 2020 at 8:56 pm

    i really liked ur way thank you so much,with easy recipe.

    Reply
    • Suguna Vinodh says

      August 12, 2020 at 10:42 pm

      Thank you!

      Reply
  7. Aditi says

    August 6, 2020 at 4:42 am

    Excellent explanation and recipe. Something as basic as chapati is still a science!

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 7, 2020 at 2:14 am

      Thank you!

      Reply
  8. thedroidwhisperer says

    April 15, 2020 at 10:35 am

    I followed your recipe and for the first time ever made made soft fluffy chapatis! I also added a little bit of ghee along with the salt. Thank you for this.

    ★★★★★

    Reply
  9. George says

    January 27, 2020 at 10:49 pm

    When you speak of hydration percentage, it is not done by volume measures, it’s always by weight. These are Baker’s percentages. Your recipe, 1c of flour and 1/2c water converts roughly to 4.25 oz (120gram) flour, and 4oz (112g) water. The hydration percentage is 93%, not 50%.

    Your information about autolyse is correct. Hydration percentage is a key distinguishing factor in breads,and important to discuss it clearly. I liked your adticle about why atta differs from western type flours, roller milled vs chakki milled (stone ground).

    One of the problems when using volume measures is, it’s hard to accurately measure one cup the same way twice due to compaction, and also as one of the replies in this recipe notes, different flours, from different areas behave differently. It’s always best to provide weights of ingredients to be clear.

    Reply
    • Pad mar sey says

      May 6, 2020 at 3:41 am

      Great recipe. Thanks for taking the time to write it and put online.
      Shame about one of the reviews where it’s clear the person is a know it all!!!

      ★★★★★

      Reply
  10. Vimala says

    December 8, 2019 at 9:43 am

    Do we need to keep the dough in fridge for the resting period?

    ★★★★★

    Reply
  11. Surabhi says

    August 20, 2019 at 6:52 pm

    I’m excited by the idea of puffed chapatis! Sounds like something the kids might enjoy making too since it sounds pretty simple (I think!). Thanks for the great post!

    ★★★★★

    Reply
  12. sine says

    April 23, 2019 at 9:45 pm

    it is good to know you

    Reply
  13. Emmanuel Nyola says

    March 28, 2019 at 3:49 pm

    I love this,it’s all good food and testy

    ★★★★★

    Reply
  14. Bharat says

    January 31, 2019 at 12:14 pm

    Excellent information. Loved the measure of water (50%) and the details about autolyse and mixing salt after resting. This would be done intuitively by experts but always defeats the beginner like me!

    ★★★★★

    Reply
  15. Ramya says

    December 19, 2018 at 8:56 pm

    Thank u

    Reply
  16. Sandhya says

    June 15, 2018 at 8:20 pm

    Many thanks for the tips, is my understanding correct that after placing cooked roti in the bowl, cover the bowl with towel, please correct me if iam wrong.

    Reply
    • Suguna Vinodh says

      June 16, 2018 at 1:58 pm

      Hi Sandhya, Place a towel inside the bowl. Place the chapatis on the towel lined bowl. So the hot steam from hot chapatis will be absorbed by the towel, and the chapatis wont become soggy.

      Reply
      • Linda says

        May 19, 2020 at 6:54 am

        As I make them I place the cooked roti in a plastic bag and seal with a twist tie. Steam keeps them soft. No need for a towel.

        ★★★★★

        Reply
        • Alli says

          July 4, 2020 at 1:05 pm

          Hi, plastic made items used storing hot items are not good for our health reason why most Indian cooking utensils as well bowls etc are made of stainless steels.

          Reply
  17. Arthi Soundararajan says

    May 23, 2018 at 1:38 am

    My dough was v thick .. N chapattis were a lil hard.. It did puff up but not so much.. Can I add lil more water ?

    Reply
    • Suguna Vinodh says

      May 30, 2018 at 11:24 am

      Hi Arthi, Yes. the water will always vary depending on the flour. So do add water if very dry.

      Reply
  18. Rajpal Rawal says

    May 1, 2018 at 7:08 pm

    Thanks very much. You made the basics clear. I understood where I had been wrong. Thank you very much.
    Water is always a little less than half of the quantity of the flower taken

    ★★★★★

    Reply
    • Rajpal Rawal says

      May 1, 2018 at 7:10 pm

      sorry flour and not flower

      Reply
  19. Natalie Lim says

    April 17, 2018 at 5:48 pm

    I tried your recipe and was so pleased that my chapati turned out great! Not all puffed up as in your video but those that did really made me so happy! Thank you for the detailed explanation and recipe. I’m so gonna make this again soon!

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 17, 2018 at 11:20 pm

      Thank you!

      Reply
  20. Neeraja says

    April 13, 2018 at 1:48 pm

    Hi
    I have a doubt
    If I was use totilla press instead of hand to make chapathi then the chapathi wasn’t fluffy and puffed
    So please give me any suggestions

    Reply
  21. Jeba says

    April 6, 2018 at 7:53 am

    I’m glad I came across this site! Saved a lot of my time and effort required. The chapathis turned out super soft. Thank you very much for sharing. Appreciate your help.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 6, 2018 at 10:05 pm

      Thanks Jeba!

      Reply
  22. Dilip Rajgariah says

    March 20, 2018 at 11:16 pm

    Which water is better to knead
    Hot or cold ?

    Which dough is better
    Well kneaded or less kneaded

    Reply
    • Radha K KARTHA says

      March 5, 2019 at 11:13 am

      I will try it before I write a comment.Thank you very much for the recipe.

      Reply
  23. Mayer says

    October 6, 2017 at 12:51 pm

    Hi! Is it ok if I don’t add the salt? Trying to make chapatis for a person with hypertension. =)

    Reply
    • Suguna Vinodh says

      October 6, 2017 at 1:23 pm

      Sure. You may skip.

      Reply
  24. Pavi says

    September 15, 2017 at 11:44 am

    Hi, Love your blog and the 10 min kurma was awesome !! I tried my hand at this , twice and both the times the dough ended up way too sticky. It was soft, I could feel it, but really sticky, that I couldn’t roll it out. I had to use nearly another 0.5 cup of flour in rolling it out.

    Any idea what I could be doing wrong ? Are the timings strict ( 30 min blocks ) ? It was about 45 mins before I could add the salt, so did the 15 extra mins mess it up ?

    Reply
    • Suguna Vinodh says

      September 15, 2017 at 9:27 pm

      It might be because of the way you measure flour. Also the wheat flour sometimes takes in less water and sometimes more. Its perfectly ok to add flour if need be.

      Reply
  25. Kevin Ignatius says

    August 17, 2017 at 12:58 pm

    Hi. I’m not sure what happened, however the dough continued to be moist making it quite sticky to cook.
    Any idea on what I should be doing differently?

    Reply
    • Suguna Vinodh says

      August 17, 2017 at 2:04 pm

      If the dough is very moist, add in more flour. Dont be afraid to add more flour. Everyone measures flour differently. Its perfectly ok to add a few tablespoons of flour if need be.

      Reply
  26. Nandhini says

    August 9, 2017 at 9:23 pm

    It works chapathibis very soft with less efforts thanks

    ★★★★★

    Reply
  27. swapna says

    June 16, 2017 at 12:54 pm

    Hello

    Cant thank u enough cos I never could make chapathi and now with ur method, i get it perfectly right. I am also trying to add oats flour, besan and ragi flour…what ratio would u suggest for 1 cup of flour and how much water should I add?

    Reply
  28. Priyanka Patel says

    June 12, 2017 at 7:03 am

    I tried your recipe. 1/2 cup water for 1 cup flour is too much. Also in your video, you’ve certainly added more flour than mentioned.

    ★★

    Reply
  29. Pooja says

    June 12, 2017 at 12:10 am

    Hi ..so was lookin at this recipe for the chapati..jus a small doubt..v don’t add salt to our chapatis..so do I still need to mix it at the end of 30 mins n let it rest again for 30 mins or r the first 30 mins good enough. .
    Thanks ?

    ★★★★

    Reply
    • Suguna Vinodh says

      June 12, 2017 at 1:27 am

      Omit the salt but mix and rest again!

      Reply
  30. Shahnaz says

    June 3, 2017 at 2:39 am

    This recipe finally came out right after several attempts. My first mistakes was i was using USA whole wheat flour instead of Atta. It was not puffing up. I finally got atta after reading your blog on why use atta instead of traditional whole wheat flour. Second i was pressing on the chapati too hard and it was not fluffing . I finally learnt the art of gently pressing on the chapatti and using atta flour and they have come out very well, repeatedly. My children love it .. thank you

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 4, 2017 at 11:19 pm

      Thank you!

      Reply
      • Shahnaz says

        June 9, 2017 at 11:09 pm

        Dear Suguna , quick question, do you use any special griddle for the rotis? i was browsing your dosa recipes where you recommended using cast iron griddle . FYI i have been using my cast iron pan to make the chapatis/rotis . thank you

        Reply
        • Suguna Vinodh says

          June 10, 2017 at 12:28 am

          I use cast iron for my rotis too!

          Reply
          • Shahnaz says

            June 16, 2017 at 1:50 am

            Thank you 🙂

  31. Aparna says

    April 26, 2017 at 1:07 am

    Perfect! Thanks much. Your recipe is a life saver yummy home made chapathis then ! ?

    Reply
    • Suguna Vinodh says

      April 27, 2017 at 2:09 pm

      Thank you!

      Reply
  32. Aparna says

    April 24, 2017 at 12:33 pm

    Your method just saved me from Chapathi shame – the feeling that I can never figure it out ! It’s worked wonderfully well every single time and the Chapathi store well too ( that’s a plus!!!).
    Most days we come home late and it’s so hard waiting for a whole whopping hour to start rolling them out. Do you think if I make the dough in the morning it will turn out okay ? The same texture etc. such an odd conundrum… too little time to roll out in the morning and too log a time to wait to roll them in the evening. Let me know and thanks once again !

    Reply
    • Suguna Vinodh says

      April 24, 2017 at 1:43 pm

      Hi Aparna, I make the dough and store in the refrigerator and use it. You can use the dough for two days without any problems.

      Reply
      • Aparna says

        April 26, 2017 at 1:09 am

        Perfect thanks so much. Loved the Annapoorna Sambar post too. Will try that soon

        Reply
        • Suguna Vinodh says

          April 27, 2017 at 2:08 pm

          Thanks Aparna.

          Reply
  33. Rajan says

    April 3, 2017 at 11:20 pm

    Thanks for the recipe. Please don’t make phulkas on direct LPG flame as it’s not good for health. Instead try wooden flame ?

    Reply
  34. Pooja 181 says

    April 2, 2017 at 1:00 am

    Waoo.. I was just in need of this .I love you . this process is so simple . I wasted so much energy and time before. But now I would always wasn’t to make chapatis .hahahh .. Thank you very much mam.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 2, 2017 at 3:36 pm

      Thank you!

      Reply
  35. Gowri says

    March 28, 2017 at 7:12 pm

    Thank you thank you! I tried this out and the phulkhas came out just perfect! I had previously been kneading waaaay to much and messing it up.

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 29, 2017 at 5:10 am

      Thank you!

      Reply
  36. Shanthi says

    March 6, 2017 at 1:30 am

    Not a good recipe..not good website too.I have made worst chapati today by seeing this recipe.rolling is really very hard as the dough was more soft..

    ★

    Reply
    • Bella says

      August 1, 2018 at 12:16 am

      This is an amazing website. Just because you tried a recipe and it didn’t work, please don’t say that it is not a good website. I have tried several recipes and all have come out AMAZING. Try out things and learn to ask questions if something goes wrong instead of placing blame. There could be many reasons this didn’t work for you (water hardness, quality and type of flour used, amount of water).

      ★★★★★

      Reply
    • Katang says

      January 12, 2019 at 3:44 am

      You probably sure is her jealous neighbour , how rude u could be , I can imagine how vicious your mind is , let the almighty save us all from such vicious n worthless characters like u ,,,

      ★★★★★

      Reply
  37. Shanthi says

    March 5, 2017 at 11:23 pm

    Hello..I have tried this recipe 2 times.the dough becomes so soft that it is really very difficult to roll.even after adding so much wheat powder to make the dough manageable I was not able to make it proper.last week I had tried once.again today I have made chapathi using this recipe really felt very difficult to roll chapathi.so much dusting is needed

    Reply
  38. Alamelu says

    February 27, 2017 at 10:57 pm

    Thank-you very much,mam. I tried your recipe it was nice and tasty,really the way you present made me very impressive.

    With regards
    Alamelu Visagai

    ★★★

    Reply
    • Suguna Vinodh says

      March 1, 2017 at 2:04 am

      Thank you so much!

      Reply
  39. Kannamba Daughter says

    February 18, 2017 at 2:05 pm

    hi checked most of the recipe’s wonderful and easy to cook thank’s for this blog 🙂

    Reply
    • Suguna Vinodh says

      February 18, 2017 at 11:53 pm

      Thank you.

      Reply
  40. Kannamba Daughter says

    February 18, 2017 at 2:04 pm

    hi Kannamma.
    1 teaspoon salt is become more & more for one cup of wheat flour dough .i think its pinch of salt . sorry to say i think kindly cross check it once
    regards

    Reply
    • Suguna Vinodh says

      February 18, 2017 at 11:55 pm

      1 cup of flour is 240 ml. 1 teaspoon is 5 ml. The measurements are correct. Thanks.

      Reply
  41. Haji says

    February 14, 2017 at 1:41 am

    Hey kannamma! Hope u r doing well…

    Just came across ur blog and had a glimpse of the recipes…very impressed by ur recipe collection! Will definitely start trying them soon.

    Well, I wanna know which is best in terms of healthy food, whole wheat flour or chakki atta?

    Reply
    • Suguna Vinodh says

      February 14, 2017 at 9:04 am

      Whole wheat flour and chakki atta are the same. Chakki refers to the milling process. Thats all.

      Reply
      • Haji says

        February 15, 2017 at 7:00 pm

        Oh ok…didn’t know that! Thanks for ur reply…

        So the nutritional content in both are same. Isn’t it? Or does it differ? I mean any loss in nutrients due to chakki milling process? Sorry to bother with questions again and again?

        Reply
  42. Ganga says

    January 19, 2017 at 3:58 pm

    Just came across your blog. Wonderful collection of recipes. Tried the Madras chicken curry came out very well. Will be trying more recipes. Keep up the good work. 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 19, 2017 at 7:19 pm

      Thank you Ganga!

      Reply
  43. Viji says

    January 16, 2017 at 3:50 am

    Suguna, such a thorough recipe and so scientific. I make it the same except for mixing the water and flour and resting in the beginning. Going to try this technique tonight. I know it is a everyday food for many of us, but reading your recipes are always a pleasure.

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 16, 2017 at 10:44 am

      Thank you Viji!

      Reply
  44. trilby says

    December 17, 2016 at 4:52 am

    Hi,

    I am jusr learning to make chapatis. I had tried making them in the past without success, but this time I was able to find atta flour, which seems to be the key.

    I have tried them twice, and most of them puffed. They were delicious, though, and leftovers stayed soft in a plastic bag for lunch the next day. However, I did have some sticking and/or burning, both on a nonstick pan and a well seasoned iron frypan.

    The pans I have are used for other foods as well. I thought perhaps I should have a pan devoted only to chapatis or other flatbreads made without oil. So this morning I bought a new lodge cast iron griddle.

    I was looking for seasoning tips online and just found your site – I will try your recipe next! Before I do, though, can you give me some advice how best to season ny new pan before I use it? Should I use any oil at all on it, or maybe just rub it with flour or cornmeal? I don’t want the pan to have baked-on oil, which seem to cause the burnt spots. Also, what is the best griddle temperature?

    Unfortunatly, I am now in my winter home, and only have an electric stove here, much to my frustration.

    Also, can atta flour be used for other baking? I know it is not suitable for yeast breads. The smallest bag I could buy was 20 pounds, and there are only two of us.

    Thanks!

    Reply
    • Suguna Vinodh says

      December 17, 2016 at 11:27 am

      Hi, to avoid the chapatis sticking, you can slightly grease the pan with a tissue dipped in oil. If the heat is high, the burning is more. Just grease the pan with a tissue before every chapati. That should solve the burning problem.
      You can see my post on how to season a pan to get more details on seasoning.
      http://www.kannammacooks.com/how-to-season-your-iron-dosa-pan/
      About using atta flour, you can use 50% all purpose flour and 50% atta flour in your regular yeast bread recipes and it works.

      Reply
  45. Manju Aravind says

    December 11, 2016 at 8:39 pm

    It came out so good that I felt compelled to leave a message! Keep rocking!

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 12, 2016 at 9:24 am

      Thank you!

      Reply
  46. Joseph says

    November 23, 2016 at 2:58 am

    Hi Madam ,

    Nice description and vedio

    Tried this today , but when i added half cup water , the dough was a bit watery : Maybe the Atta which i used was the problem

    Did u recommend half cup water for all types of Attas ? ,or we need to add water gradually until we get a desired dough consistency.

    Thanks in advance

    Reply
    • Suguna Vinodh says

      November 23, 2016 at 8:53 am

      Most chakki atta takes up 1/2 cup flour. If you find it watery, you can always add a little flour.

      Reply
  47. Deepika says

    November 19, 2016 at 12:22 am

    Hi. I have tried making chapathi many times but never got soft chapathis. Even if little soft they become hard in a few seconds. But thanks to your recipe my chapathi stayed soft even for half an hour after i made.. thanks a lot. Also chapathis became little rubbery since dough was slightly watery.how to avoid that?

    Reply
    • Suguna Vinodh says

      November 19, 2016 at 1:38 am

      Thank you Deepika. Try to avoid adding lot of flour while rolling, Also I have noticed, resting the dough longer helps, After the final kneading, rest the dough for more time. These days I make the dough, do the final kneading 3-4 hours before. The resting helps in more softer / better chapati I feel.

      Reply
  48. Tom says

    November 13, 2016 at 8:10 am

    Have failed at making Chapati a few times until i followed your instructions. Great video too! Thank you

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 13, 2016 at 10:02 am

      Thank you so much. Glad you like the recipe!

      Reply
  49. Alagumeenal says

    October 25, 2016 at 10:20 pm

    I had read many of your recipes and specially loved the tale behind that.Thanks for this recipe and for the first time my chapatti’s came soft .

    Reply
    • Suguna Vinodh says

      October 26, 2016 at 9:34 am

      Thank you! Really glad that you liked it.

      Reply
  50. Gladly Stephen says

    October 25, 2016 at 8:09 pm

    Had the best chapatis ever, using your recipe today, absolutely the best, didn’t even spread any ghee on afterward, they stayed soft for a long time. Thank you so much, keep up the great work 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 26, 2016 at 9:33 am

      Thank you! Really glad that you liked it.

      Reply
  51. Navya says

    October 25, 2016 at 3:17 pm

    Wow..cudn’t believe wen d chapatti fluffed up so beautifully!! Thank u so much:-)

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 26, 2016 at 9:32 am

      Thank you! Really glad that you liked it.

      Reply
  52. Punitha says

    October 21, 2016 at 2:16 pm

    Hi, very nice mothod to prepare chapathi dough.. Thanks for saving our time and effort. I just want yo know if we can prepare it in the afternoon itself for making chapathis for dinner? Thank you.

    ★★★★

    Reply
    • Suguna Vinodh says

      October 21, 2016 at 2:27 pm

      Sure, you can.

      Reply
  53. Navin says

    October 17, 2016 at 6:17 am

    Hi. This is the easiest chapati dough recipe. Takes the guessing out of dough making. I have used it 3 times already – made parathas though(the kind where you roll it out round once, coat with a little oil, fold and then roll out again as a triangle) not chapatis. My family loves this. Thank you.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 17, 2016 at 9:39 am

      Thank you so much. Really glad that you liked the recipe.

      Reply
  54. Ranjive Alexander says

    October 12, 2016 at 1:39 am

    Great

    ★★★★★

    Reply
  55. Deep says

    September 22, 2016 at 7:34 pm

    Hi kannamma… The chapathis came out super soft.. probably for the first time as far as I can remember … Please please also post about how to make fluffed up Puris and parathas… Will be really indebted to you.. thanks again

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 22, 2016 at 8:08 pm

      Thank you so much Deep. Really glad that the chapathis came soft. Will post the pooris in the coming days.

      Reply
  56. Padmini says

    September 11, 2016 at 10:38 am

    Super recipe
    Chapati

    ★★★★★

    Reply
  57. Saranya says

    September 9, 2016 at 10:49 am

    Hi.. Thanks for the yummy recipes. Tried your chapathi. They fluffed up really well. But it was a bit on rubbery side after making. Not sure what I did wrong. I used oil after few attempts. Any other tricks you would recommend??

    Reply
    • Suguna Vinodh says

      September 9, 2016 at 10:55 am

      you can keep in a box with a covered lid. the steam will keep it soft. phulkas are really good eaten hot!

      Reply
  58. Subha says

    September 1, 2016 at 1:48 am

    Hi…Can you please tell some tips to make soft and fluffy pooris too. Thanks..

    Reply
  59. Subha says

    September 1, 2016 at 1:19 am

    Hi.. Yesterday I tried ur idli recipe and it was so good..even dosa came out good from that batter.. today I tried ur roti recipe and that also came so soft.. I have never made such soft rotis.. thanks again for the wonderful tips..tc

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 1, 2016 at 10:13 am

      Thank you so much! Glad you liked the recipes. Happy Cooking.

      Reply
  60. Faisal says

    August 31, 2016 at 2:06 pm

    Hello Suguna!

    So I saw this recipe last night and I was going to make it first thing in the morning…well, morning became early this evening but it didn’t matter…the result was excellent; soft roti! My son loves roti especially broken into pieces in a bowl of milk. He had two before bed. Love the format of both the text and videos of your recipes…hoping to try some more!

    Thank you,

    Faisal

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 31, 2016 at 2:24 pm

      Thank you so much Faisal!

      Reply
  61. Chandrika says

    August 19, 2016 at 3:53 am

    Hi Suguna,

    I use lodge iron cast pan for chapathis and I’ve induction/coil stove due to which I cannot pluff up pulkas/chapati like we do on gas stove. My husband loves North Indian food as he lived there for few years. He always praises the chapatis once we had in a gurudwara. I’ve been trying hard to perfect my chapati recipe from few years but I always end up with harder chapathis even though I use ghee or oil while cooking. I tried placing them in hot box too. I tried hundreds of times, tried different recipes, watched many videos. They will be little soft but not very soft. 1) Can you please tell me some more tips on cooking softer chapatis on lodge iron cast pan? 2) Does over cooking chapatis make them harder? I doubt if I cook them little longer. 3) What heat is good like medium/low-medium/medium-high? 4) how do I determine if chapati is cooked properly. 4) should I roll the chapathi too thin? 5) can I get softer chapatis on iron pan without using oil/ghee?

    Reply
    • Suguna Vinodh says

      August 19, 2016 at 10:57 am

      Softer dough makes softer chapatis. You can try the autolyse method for making dough and it produces really soft chapatis. The iron pan is just a medium and it is not an assurance for getting soft chapatis. The dough will determine the end product. So lodge or not, its fine. Try storing cooked chapatis in a hot box lined with a towel. The steam will keep them soft.

      Reply
  62. Banu says

    August 11, 2016 at 9:36 am

    Suguna,
    I tried this using Aashirvad Atta , the dough was rubbery kind and did not fluff up. I saw it you have mentioned to use Chakki Fresh , Is there any specifications for Aashirvad ?

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:46 am

      Any store bought indian atta would work fine. Try making smaller rounds while making chapati!

      Reply
  63. Jaishree says

    August 10, 2016 at 6:22 pm

    Hello Suguna,

    I’m a huge fan of your recepies and how clearly you explain them. Can you share a recepie of mayonnaise…?

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:48 am

      Sure Jaishree. Will post soon!

      Reply
  64. Sugany says

    August 3, 2016 at 1:12 pm

    Hi I love your recipes. I have tried your sambhar recipe. Turned out great. Do you have recipe for poori masala curry?
    Thanks
    Sugany

    Reply
    • Suguna Vinodh says

      August 3, 2016 at 1:14 pm

      Will post soon Sugany!

      Reply
  65. Mallika says

    July 29, 2016 at 2:02 am

    Is there no kneading here after adding salt after 30 mins ?

    Reply
    • Suguna Vinodh says

      July 29, 2016 at 9:20 am

      No. No need to knead in this method.

      Reply
  66. Agnes says

    July 22, 2016 at 11:30 pm

    Hello. What pan do you recommend for frying chapatis? I used a non-stick one earlier but the dry frying tends to remove the Teflon coating. I’d like to purchase something that’s most suitable for this job and long lasting too. Thanks

    Reply
    • Suguna Vinodh says

      July 23, 2016 at 9:22 am

      I always prefer cast iron pans.
      Also always keep separate pans for dosa and chapati.
      http://www.kannammacooks.com/how-to-season-your-iron-dosa-pan/

      Reply
  67. Banu says

    July 20, 2016 at 6:18 am

    Hi Suguna,
    Chappathi dough making process looks very different.I strongly believe on yours experiments.
    Would try soon. Mouth watering and fantastic video. Thank you very much for your efforts.

    Reply
    • Suguna Vinodh says

      July 20, 2016 at 9:37 am

      Thank you Banu!

      Reply
  68. Anusha says

    July 19, 2016 at 3:06 am

    Hi mam I tried idly milagai podi.its so good and tasty.usually I like to read your recipes and the way you explained very clearly each recipes thank you so much mam.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 19, 2016 at 9:30 am

      Thank you Anusha!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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