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Chapati recipe, How to make soft chapati Recipe

by | Jul 15, 2016 | 153 comments

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

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

  • Total Time: 1 hour 20 mins
  • Yield: 10 1x

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

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Category: Roti / Breads
  • Cuisine: Indian

chapati

153 Comments

  1. Toby

    Please ignore my previous comment about hydration. I looked at other comments. Hydration has to be by weight, not volume. A cup of whole wheat is about 140 grams and a cup of water is 230. Half a cup is 115. So the hydration in your recipe is 115/ 140 = 82%

    This wouldn’t matter to most people but I was looking specifically for hydration and if I had used that method [just weighing flour and then adding 50% water by weight] then the dough would have been pretty stiff. I see several people have commented on the hydration. Would it be difficult for you to change that to around 80-85% because flours do differ?

    Reply
  2. Toby

    Thank you so much for giving the hydration! I understand hydration from making bread and I googled specifically to find out what an expert says. Your site came up for the phrase ‘soft Chappatis’. I don’t thnk many people search for hydration but it is extremely helpful.
    I have been making chappatis for years, basically going by the feel of the dough, but sometimes they are softer, sometimes not, and I want soft chappatis. I make them the same way you show with resting time for water absorption but I made the dough in the cuisinart. I form the balls, flatten them a little, freeze them on a sheet and then put them in a baggie. I don’t have a gas range, unfortunately but sometimes I put a rack over the hot electric burner and after the second flip let them puff up that way.

    Reply
  3. Lilly

    Thanks for sharing this recipe. For a long time I struggled with making soft chapatis. Thankfully this technique is easy and chapatis come out soft. I plan to get the Atta flour for the perfect results. My husband loved the chapatis too.))






    Reply
  4. Taweesak Klinkong

    You say this recipe has 50% hydration. The flour 1 cup or 130 g to mix with water 1/2 cup or 236/2=118 g. The hydration should be 118/130×100 or 90%. Is this correct?

    Reply
    • Lilly

      Going by your calculations its 90% hydration. 118/130Γ—100. The higher the hydation the softer the chapati. I tried the receipe with ordinary wheat flour and they came out soft. I plan to use Atta flour next time.

      * Even at 66%hydration 330/500Γ—100 the chapatis came out soft.

      Reply
  5. Patricia C Vener-Saavedra

    I love making these, they are very easy to do although I don’t have a cast iron pan so mine can’t be as good as if I did have one.

    Interestingly, my matzoh recipe is very similar: 1 Cup flour, 1/2 Cup water, (salt is optional and usually not used), roll flat as possible, and then the difference is prick with fork and bake in very hot (475 degrees F) oven for about 4 minutes. All of this must be done within 18 minutes or else the matzot will not be acceptable for Pesach (absolutely nothing leavened).






    Reply
  6. Sathya Ravi

    Tried this and made softest chapathis I have ever made .. Thanks for sharing such a wonderful recipe






    Reply
  7. mohitrajputcrm

    This is the most minimal, improved and simple to utilize chapati making machine accessible in the Indian market. You should simply to make the batter balls manually, and afterward place them in the machine. The machine then, at that point, deals with the squeezing and baking. The whole framework is intended to guarantee ensured fulfillment to the purchaser alongside 100% responsibility of normalized large scale manufacturing.

    Reply
  8. Margaret Ridge

    I am so excited that I found this recipe. I was just speaking with an Indian gentleman, and he was carrying a 20 lb bag of Atta flour. I asked questions and he shared with me to the Indian flour. I am going to make this, because I enjoy flat bread very much.

    Reply
  9. patricia

    Thank you so so much for posting this! The instructions and wonderful video were so helpful. Now, I can say, I’ve made my first batch of proper chapatis. In the past, I had no idea why they were so hard or ‘doughy’. These are delicious! My daughter is going to be so surprised. Usually the only good ones we get are at the restaurants. Thanks again.






    Reply
  10. CHANDARAMATHI A/P PERABAGARAN

    Woow amazing

    Reply
  11. Phalguni

    I tried this recipe , as my chapatis were good but not as soft as yours or my mom’s chapatis , i wanted to surprise my family , but they are becoming too crispy or too powdery , is there a solution?

    Reply
    • Suguna Vinodh

      Dont cook for too long and dont cook on low heat. Low heat dries up the roti.

      Reply
  12. Toby

    I came to this recipe when looking for a recipe that measured the flour by weight. This is very interesting — there is no kneading at all of the dough but surely after the second rest there is a very short kneading period. No?

    I am in Canada with harder flour than the US. I was going to use 2/3 whole wheat 1/3 all purpose this time. I have been making chappatis for many years but your method is different. I will see what happens.
    Toby [Salt Spring island, BC Canada]

    Reply
  13. Sowmya

    I tried it today. My phulkas were fluffy but became dry and hard after few minutes. I had to consume them immediately so that they don’t become more dry in the fridge. Any idea what I need to change?

    Reply
    • Suguna Vinodh

      If you want to store for long, apply a little bit of ghee on the phulkas.

      Reply
  14. PHILIP ROY

    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
    • Ian

      Hi,
      Do you think I Could substitute a little water with oil to make them softer for longer and would these be ok to freeze ?
      Thanks

      Reply
      • Suguna Vinodh

        sure you can do little oil. Chapatis doesn’t freeze very well. Its okay-ish.

        Reply
  15. Panda

    I tried it’s really awesome aπŸ˜‹

    Reply
  16. Betsy

    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

      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

        Thanks for the input, will try again today

        Reply
  17. Nain

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

    Reply
    • Suguna Vinodh

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

      Reply
  18. Carol

    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
  19. kauthar khamis

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

    Reply
  20. Aditi

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






    Reply
  21. thedroidwhisperer

    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
  22. George

    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

      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
    • Taweesak Klinkong

      Yes, I am too confused about the hydration percentage. Definitely, It’s not 50% hydration as I understood. It should be over 90%.

      Reply
  23. Vimala

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






    Reply
  24. Surabhi

    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
  25. sine

    it is good to know you

    Reply
  26. Emmanuel Nyola

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






    Reply
  27. Bharat

    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
  28. Ramya

    Thank u

    Reply
  29. Sandhya

    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

      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

        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

          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
  30. Arthi Soundararajan

    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

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

      Reply
  31. Rajpal Rawal

    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

      sorry flour and not flower

      Reply
  32. Natalie Lim

    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
  33. Neeraja

    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
  34. Jeba

    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
  35. Dilip Rajgariah

    Which water is better to knead
    Hot or cold ?

    Which dough is better
    Well kneaded or less kneaded

    Reply
    • Radha K KARTHA

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

      Reply
  36. Mayer

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

    Reply
  37. Pavi

    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

      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
  38. Kevin Ignatius

    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

      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
  39. Nandhini

    It works chapathibis very soft with less efforts thanks






    Reply
  40. swapna

    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
  41. Priyanka Patel

    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
  42. Pooja

    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
  43. Shahnaz

    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
      • Shahnaz

        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
          • Shahnaz

            Thank you πŸ™‚

  44. Aparna

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

    Reply
  45. Aparna

    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

      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

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

        Reply
  46. Rajan

    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
  47. Pooja 181

    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
  48. Gowri

    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
  49. Shanthi

    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

      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

      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
  50. Shanthi

    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
  51. Alamelu

    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
  52. Kannamba Daughter

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

    Reply
  53. Kannamba Daughter

    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

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

      Reply
  54. Haji

    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

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

      Reply
      • Haji

        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
  55. Ganga

    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. πŸ™‚






    Reply
  56. Viji

    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
  57. trilby

    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

      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
  58. Manju Aravind

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






    Reply
  59. Joseph

    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

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

      Reply
  60. Deepika

    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

      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
  61. Tom

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






    Reply
    • Suguna Vinodh

      Thank you so much. Glad you like the recipe!

      Reply
  62. Alagumeenal

    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

      Thank you! Really glad that you liked it.

      Reply
  63. Gladly Stephen

    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 πŸ™‚






    Reply
    • Suguna Vinodh

      Thank you! Really glad that you liked it.

      Reply
  64. Navya

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






    Reply
    • Suguna Vinodh

      Thank you! Really glad that you liked it.

      Reply
  65. Punitha

    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
  66. Navin

    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

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

      Reply
  67. Ranjive Alexander

    Great






    Reply
  68. Deep

    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

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

      Reply
  69. Padmini

    Super recipe
    Chapati