This is a step by step video on how to make super soft layered chapatis that remain airy and light. or \r
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SUPER SOFT LAYERED CHAPATI RECIPE:\r
1. One cup all purpose flour and extra for rolling\r
2. One cup atta flour (Whole grain chapati flour)\r
3. Salt to taste ( and pinch of sugar but its optional)\r
4. Water as required ( should be lukewarm )\r
5. 30Ml of sunflower oil and more as might be required for kneading and cooking\r
METHOD:\r
1. Put atta and all purpose flour into a bowl together with the salt and sugar and mix well.\r
2. Add the sunflower oil and rub in completely.\r
3. Add the warm water in small portions taking care not to flood the flour at one go. Once all the flour comes together check for firmness. It should be soft and slightly sticky to the touch.\r
4. Take a small amount of oil and add to the dough because it will help while kneading so that the dough doesnt stick on your hands. As you knead you might need more but be careful not to add too much because the chapatis might end up being too oily. Knead for at least five minutes. By this time the dough will have stopped sticking to your hands. The best way to knead is to do it as of you are pinching the dough and pulling it away from you. \r
5. Cover with a damp kitchen cloth or cling film and leave to rest for 15 minutes for the dough to relax.\r
6. After 15 minutes knead the dough slightly and divide it into lemon sized balls or according to the size of your pan. If you go with lemon sized balls it will yield 8 to 9 pieces.\r
7. Take each ball dust it with a bit of flour and roll out to about 6 inches in diameter and apply oil on top. Place the rolled out dough onto the flour oiled side first and then turn it over and do the same to the other side. Return to work surface and start folding it. The extra flour helps in formation of layers and maintaining them. Set them aside for about 15 minutes for the dough to relax and the extra flour in between the layers also gets to absorb the oil and therefore doesnt fall out when cooking.\r
8. Meanwhile heat your pan on medium heat.\r
9. Take your rested dough and roll out to a diameter of about 6 and a thickness of about 2mm. Place it on the heated pan and let first side cook for about a minute. You will notice the colour change and bubbles appear ontop. Turn it over and cook other side for a minute also. As second side is cooking apply abit of oil the first side that you cooked. Turn it over and apply oil on second side as well. Cook both sides for a minute each after applying oil till the chapatis get nice brown spots. Do this for each dough.\r
10. The super soft layered chapatis are now ready to eat. If not being served immediately put in a container with a fitting lid to keep soft.\r
Serve with a stew or curry of your choice.\r
BON APETIT!!
