How to prepare soft chapatti?!
wheat flour - 2 cups
Warm milk - 1/2 cup(optional)
Plain flour - ? cup (to dust the chapatis)
Warm water - enough to make a soft dough
Method:
Mix the wheat flour and milk and make a soft and moist dough by slowly adding water(u don't want to get it too soft). Knead it till it looks smooth. Cove the dough and keep aside at least for 30 minutes.
Divide the dough in to 6-8 balls with the dough and dust them with the plain flour (to prevent sticking) and roll into thin flat tortilla like rounds using a rolling pin. ( keep applying plain flour in between to prevent it from sticking on to roller pin).
Heat a skillet and put the chapati and let it cook for a minute and the top looks dry then turn it over and cook on the other side till small bubbles appear and chapati starts to puff. Once cooked remove it from skillet aply some clarified butter on one side(optional) and store in a kitchen towel lined bread basket to keep them from drying.
To get really soft chapatis, the trick lies in the kneading. Use fresh yoghurt or milk instead of water! When you're done kneading the dough and it is smooth, wet your hand with water and run it all over the surface of the ball of dough. Cover with a damp cloth and set aside for half an hour before using
JM
Answers: Ingredients
wheat flour - 2 cups
Warm milk - 1/2 cup(optional)
Plain flour - ? cup (to dust the chapatis)
Warm water - enough to make a soft dough
Method:
Mix the wheat flour and milk and make a soft and moist dough by slowly adding water(u don't want to get it too soft). Knead it till it looks smooth. Cove the dough and keep aside at least for 30 minutes.
Divide the dough in to 6-8 balls with the dough and dust them with the plain flour (to prevent sticking) and roll into thin flat tortilla like rounds using a rolling pin. ( keep applying plain flour in between to prevent it from sticking on to roller pin).
Heat a skillet and put the chapati and let it cook for a minute and the top looks dry then turn it over and cook on the other side till small bubbles appear and chapati starts to puff. Once cooked remove it from skillet aply some clarified butter on one side(optional) and store in a kitchen towel lined bread basket to keep them from drying.
To get really soft chapatis, the trick lies in the kneading. Use fresh yoghurt or milk instead of water! When you're done kneading the dough and it is smooth, wet your hand with water and run it all over the surface of the ball of dough. Cover with a damp cloth and set aside for half an hour before using
JM
Add a bit of butter
How about added shortening... it's goes well with pastry