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.. I share recipes gathered from my friends and family here. I know it is not suitable for yeast breads. If making phulkas, just flip on direct flame and it will fluff up. I tried your recipe and was so pleased that my chapati turned out great! Place the chapatis on the towel lined bowl. The resting helps in more softer / better chapati I feel. To make the roti more soft, you can add in some milk. Divide into 10 pieces, … Let it cook for 10-15 seconds until bubbles start to form on top. Add ½ a cup of water to the flour mixture and stir the mixture until it's soft and supple. Now to make soft chapatis, make small round balls from the dough. ★☆ This is an amazing website. It might be because of the way you measure flour. Isn’t it? Steam keeps them soft. I make it the same except for mixing the water and flour and resting in the beginning. We will be making chapati dough using a technique used in baking called autolyse. These are Baker’s percentages. About using atta flour, you can use 50% all purpose flour and 50% atta flour in your regular yeast bread recipes and it works. The original idea of autolyse chapati is from Mr. Ramakrishnan, founder of OPOS – one pot one shot cooking technique, Tag @kannammacooks on Instagram and hashtag it #kannammacooks. Add 3 cups of flour in a bowl. I finally got atta after reading your blog on why use atta instead of traditional whole wheat flour. Homemade exfoliator! 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 ,,, 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. FacebookInstagramTwitter, Your email address will not be published. But I never used any extra ingredients like milk or butter, just the wheat flour, and water for making chapati … But now I would always wasn’t to make chapatis .hahahh .. I tried your recipe. 2)Knead the dough for atleast 3 to 5 mins. When there is no more water visible, stop mixing. Add a bit of water and … Its perfectly ok to add a few tablespoons of flour if need be. Soft chapati depends on the chapati dough. Not all puffed up as in your video but those that did really made me so happy! Set an iron pan on medium high heat. Just adjust the water and flour ratio as each flour is different. Place the flour in a large bowl and add 3/4 cup of the … Suguna, such a thorough recipe and so scientific. Hi.. Have failed at making Chapati a few times until i followed your instructions. Well kneaded or less kneaded. It’s worked wonderfully well every single time and the Chapathi store well too ( that’s a plus!!!). Should I use any oil at all on it, or maybe just rub it with flour or cornmeal? Adding flavor!! Hi have tried ur Chapati recipe successfully a couple of times. 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. I am jusr learning to make chapatis. ★☆. Hi. Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Lightly brush the rolled out chapati with some Oil and roll it as you would roll up a mat. I understood where I had been wrong. Don’t overcook your chapati 3. Recipe for making chapati and roti using autolyse technique. This is the easiest chapati dough recipe. Add whole wheat flour 2.5 cup and 1 cup or more water. I tried this using Aashirvad Atta , the dough was rubbery kind and did not fluff up. Cover the bowl and let it rest for 30 minutes. Hi…Can you please tell some tips to make soft and fluffy pooris too. Your recipe, 1c of flour and 1/2c water converts roughly to 4.25 oz (120gram) flour, and 4oz (112g) water. When I was young, I remember chapathi’s being made only very rarely. Hi Aparna, I make the dough and store in the refrigerator and use it. Something as basic as chapati is still a science! Sugany. I tried hundreds of times, tried different recipes, watched many videos. Before I do, though, can you give me some advice how best to season ny new pan before I use it? 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. Please don’t make phulkas on direct LPG flame as it’s not good for health. I thought perhaps I should have a pan devoted only to chapatis or other flatbreads made without oil. Chapatis often become hard, if you use more flour on either sides of the dough when rolling them. Just because you tried a recipe and it didn’t work, please don’t say that it is not a good website. Two flip method. Start adding water little by little, don't pour all the water at a time. Another interesting hack is adding 1-2 tablespoons of milk powder or almond powder to your flour container when making roti. Share a picture of your creation! the water will always vary depending on the flour. I have tried your sambhar recipe. Also, can atta flour be used for other baking? So the nutritional content in both are same. So do add water if very dry. Thanks ? So this morning I bought a new lodge cast iron griddle. When there is no more … Thanks for the recipe. Great recipe. I tried your recipe it was nice and tasty,really the way you present made me very impressive. Thanks for such a wonderful recipe. I finally learnt the art of gently pressing on the chapatti and using atta flour and they have come out very well, repeatedly. I’m a huge fan of your recepies and how clearly you explain them. I’m so gonna make this again soon! 5) can I get softer chapatis on iron pan without using oil/ghee? Thanks very much. the steam will keep it soft. Divide the dough into lime size balls. Everyone measures flour differently. 5)Heat the tawa really well before putting the chapati in. I currently use TWF. I’m glad I came across this site! Flip one more time and press on top. ! Will try that soon. Your recipe is a life saver yummy home made chapathis then ! Thank you so much. Which water is better to knead How to make really soft Indian flatbread. A sharp knife is a girls best friend. Flip one more time and press on top. With this dough you can make chapatis, plain paranthas, stuffed paranthas and poori. The measurements are correct. 1) Can you please tell me some more tips on cooking softer chapatis on lodge iron cast pan? I followed your recipe and for the first time ever made made soft fluffy chapatis! Thanks. Dont be afraid to add more flour. When there is no more water visible, stop mixing. Just mix. Just came across your blog. Step 3 Cook the chapati. Chapati has become a regular food even in south indian house holds. Just grease the pan with a tissue before every chapati. Connect With Me : hi checked most of the recipe’s wonderful and easy to cook thank’s for this blog 🙂, hi Kannamma. Chappathi dough making process looks very different.I strongly believe on yours experiments. I’m not sure what happened, however the dough continued to be moist making it quite sticky to cook. The pans I have are used for other foods as well. Glad you liked the recipes. 4) should I roll the chapathi too thin? Let it cook for 10-15 seconds until bubbles starts to form on top. Any idea on what I should be doing differently? Saved a lot of my time and effort required. Quick Chapatis! Add salt, sugar, 2 tbsp of oil and 1 ½ cups of water in a separate jar/ bowl. 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 very much for your efforts. Hope you like the recipes here. Any other tricks you would recommend?? Loved the Annapoorna Sambar post too. No knead chapati dough. 50 minutes Ingredients. It did puff up but not so much.. Can I add lil more water ? Hi, Love your blog and the 10 min kurma was awesome !! I will try it before I write a comment.Thank you very much for the recipe. Also in your video, you’ve certainly added more flour than mentioned. There could be many reasons this didn’t work for you (water hardness, quality and type of flour used, amount of water). Hi. You should be able to roll it well after the initial dusting in the flour. Loved the measure of water (50%) and the details about autolyse and mixing salt after resting. ★☆ Once the chapatis get the perfect round shape, place a pan on medium flame. thank you. and i wanted to know what i should do to make frozen chapatis. Chapati will stay beautifully soft for a long time. 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. Will be trying more recipes. Tried the Madras chicken curry came out very well. Would try soon. 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. I have tried several recipes and all have come out AMAZING. Mouth watering and fantastic video. Will definitely start trying them soon. When you speak of hydration percentage, it is not done by volume measures, it’s always by weight. here's how you can make chapati (or roti whatever you call it) on tawa without putting it directly on … Most chakki atta takes up 1/2 cup flour. I have tried them twice, and most of them puffed. Thank you very much mam. 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. It is nothing but a resting period between mixing and kneading. The chapathi dough was mixed with a good amount of oil for flavor and softness. i was browsing your dosa recipes where you recommended using cast iron griddle . 4) how do I determine if chapati is cooked properly. A little spice for tasty chapatis. Hi, to avoid the chapatis sticking, you can slightly grease the pan with a tissue dipped in oil. Easy Vegetarian and Non Vegetarian dishes with step by step pictures. Thank you. Flip the chapati and cook for 30 seconds more. Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. I was looking for seasoning tips online and just found your site – I will try your recipe next! 3)Rest the dough for minimum 15 mins and maximum 1 hour. Chapati dough should not be sticky. It was not puffing up. I liked your adticle about why atta differs from western type flours, roller milled vs chakki milled (stone ground). Hi Also the wheat flour sometimes takes in less water and sometimes more. It was soft, I could feel it, but really sticky, that I couldn’t roll it out. After 30 minutes, add the salt, gently mix the dough for 2 minutes, just enough to gather the dough into one piece. Let me know and thanks once again ! Its perfectly ok to mix in some dry flour to the dough to make it soft and pliable after the 30 minute rest. To make the dough, place the flour in the center of a wide mouthed bowl or a plate with a high rim. But reading your recipes are always a little flour Coffee, Ilayaraja, Tamil Cuisine, recipes. Placing blame frozen chapatis question about this recipe finally came out just perfect the same except for the... Is cooked properly life saver yummy home made chapathis then, ask it here to more. This point, … making pulkha roti at home is easy and simple until it is seen! Aside for 30 seconds more recipes, Tamil and beaches initial dusting the... Tawa really well before putting the chapati too hard and it was about 45 mins before i do,,! 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