Everyone loves hard chapatis/paratha…said no one ever. If you are wondering on how to make soft layered chapati you are in the right place.

After reading this recipe, you will always make the best soft layered Chapati/Paratha you have ever tested in your life.

All the details and secrets you need on how to make soft layered chapati are in the recipe card down below.

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What is Chapati?

Chapati is a Kenyan version of Indian flatbread made of wheat and flour. Chapati is a definite must try for anyone with taste buds.

Chapati is also known as roti, rooti, rotli, rotta, safati, shabaati, phulka, chapo, sada roti, poli, and roshi. is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean.

What is chapati made of?

Chapatis or commonly referred to as chapos are made of whole-wheat flour, mixed into dough with water, oil, salt and cooked on a flat skillet.

Why you’ll love this soft layered chapati recipe:

1. Delicious – this soft layered chapati is mouth watering, finger licking good! I promise once you taste one, you won’t get enough of it.
2. Simple ingredients – the ingredients you will need to make this recipe are simple.

Recipe Ingredients

• Wheat flour
• Oil
• Salt

How to make soft layered chapati

1. Put the flour and salt into a bowl, add water bit by bit mixing with your hand. Keep mixing as you keep adding the water ensuring you do not add too much water. Keep checking the consistency, as you knead until it is soft and no longer sticky.
2. Knead the dough for about 10 minutes. Add two tspn of oil and knead again till it feels very soft.
3. Cover the bowl with  the dough with a wet kitchen cloth and let it rest for one in hour.
4. After one hour is over, using some flour, dust a clean surface or rolling board and place the dough. 
5. Divide the dough into small balls and put them aside. Take each ball and roll it into a round flat circle and apply some oil all round it. Roll the flat dough into a strip and then the strip into a ring, tack the end well into the ring and put it aside. Repeat the process until all the balls are finished.
6. Put a heavy pan on a cooker and let it get hot. Meanwhile roll one dough ball  into a nice circle, using a rolling pin. Make sure the circle is well spread and thin in diameter, like 1 cm thick. 
7. When the pan is hot, place the rolled dough and let it cook for about 3 minutes, turn it and apply 1 teaspoon of oil and turn it again to cook on the side you have spread oil. Put  one teaspoon of oil on the upper side, and using a spatula, keep turning the flat bread for about 2 minutes then turn to the other side and let cook for four minutes as you keep twisting it. When ready it should have patches of golden brown in color. 
8. When chapatis /parathas are ready you can serve with any vegetable stew, meat stew or lentil stew of your choice.Parathas or chapatis can be stored for later use in a fridge or freezer, just wrap them in an airtight container or zip lock bag and store them for future consumption.

WHAT PAN SHOULD I USE TO MAKE THE CHAPATI/PARATHA?

Use a heavy pan that will evenly distribute the heat and cook the paratha evenly.

You can also use a tortilla press

WHAT CAN I SERVE CHAPATI WITH?

Chapati can be served with any dish of your choice like beef stew.

I like to eat it with fried creamy kales.

But it would also be delicious with:

• Carrot and tropical pineapple juice

CUSTOMIZE IT TO YOUR LIKING

There are numerous variations to this recipe and you can add whatever it is you want.

Some few examples include

• Add diced onions in the dough mixture-this is really tasty.

WHAT TO DO WITH THE LEFTOVERS

Simply put leftover Chapati in a large container and cover it. You can place it in the fridge but I personally don’t because it makes them become dry.

Remember that you can only keep for up to 3 days. You can eat it while cold if you want but you can also reheat it in the microwave at any time.

I personally prefer reheating in the microwave as reheating in a pan tends to dry them out.

IF YOU LIKE THIS RECIPE…

You might also like:

• Avocado toast with eggs
• Cheesy beef macaroni with veggies
• Ripe Banana cake with almonds
• Creamy garlic mushrooms with grilled chicken thighs

Print Recipe

5 from 1 vote

How to make soft layered Chapati/Paratha

Author: balancedhealthymeals Recipe Keys: B best paratha recipe H How to make soft layered chapati H how to make the best paratha ever

Difficulty: Beginner Prep Time 30 min Cook Time 35 min Rest Time 1 hour Total Time 2 hrs 5 mins Servings: 4

Ingredients

Servings

• 300 grams All purpose wheat flour
• 200 milliliters Olive oil
• 1/4 teaspoon Salt

Instructions

1. Put the flour and salt into a bowl, add water bit by bit mixing with your hand. Keep mixing as you keep adding the water ensuring you do not add too much water. Keep checking the consistency, as you knead until it is soft and no longer sticky.

   

2. Knead the dough for about 10 minutes. Add two tspn of oil and knead again till it feels very soft.

   

3. Cover the bowl with  the dough with a wet kitchen cloth and let it rest for one in hour.

   

4. After one hour is over, using some flour, dust a clean surface or rolling board and place the dough. 

   

5. Divide the dough into small balls and put them aside. Take each ball and roll it into a round flat circle and apply some oil all round it. Roll the flat dough into a strip and then the strip into a ring, tack the end well into the ring and put it aside. Repeat the process until all the balls are finished.

   

6. Put a heavy pan on a cooker and let it get hot. Meanwhile roll one dough ball  into a nice circle, using a rolling pin. Make sure the circle is well spread and thin in diameter, like 1 cm thick. 

   

7. When the pan is hot, place the rolled dough and let it cook for about 3 minutes, turn it and apply 1 teaspoon of oil and turn it again to cook on the side you have spread oil. Put  one teaspoon of oil on the upper side, and using a spatula, keep turning the flat bread for about 2 minutes then turn to the other side and let cook for four minutes as you keep twisting it. When ready it should have patches of golden brown in color. 

   

8. When chapatis /parathas are ready you can serve with any vegetable stew, meat stew or lentil stew of your choice.

   
   Parathas or chapatis can be stored for later use in a fridge or freezer, just wrap them in an airtight container or zip lock bag and store them for future consumption.

Nutrition Facts

Serving Size 100gm

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Amount Per Serving

Calories 126

% Daily Value *

Total Fat 6.2g10%

Sodium 4.3mg1%

Potassium 68.2mg2%

Total Carbohydrate 15.7g6%

Protein 2.5g5%

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Calcium 10.4%

Iron 1.1%

Vitamin E 0.2%

Phosphorus 76.9%

Magnesium 28.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

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Keywords: Flat bread, chapati, naan, paratha