How to make soft layered Chapati/Paratha

How to make soft layered Chapati/Paratha

How to make soft layered Chapati/Paratha

How to make soft layered Chapati/Paratha pinit View Gallery 2 photos

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.Screenshot 182 KNEADING 1
  2. Knead the dough for about 10 minutes. Add two tspn of oil and knead again till it feels very soft.Screenshot 168 hand mixing chapo 1
  3. Cover the bowl with  the dough with a wet kitchen cloth and let it rest for one in hour.Screenshot 177covring chapo
  4. After one hour is over, using some flour, dust a clean surface or rolling board and place the dough. Screenshot 184 dough have rested
  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.Screenshot 167rolling final balls
  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. Screenshot 167rolling final balls
  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. Screenshot 178 on pan
  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.
how to make soft layered chapati

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

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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:

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:

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

Ingredients

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


Amount Per Serving
Calories 126
% Daily Value *
Total Fat 6.2g10%
Sodium 4.3mg1%
Potassium 68.2mg2%
Total Carbohydrate 15.7g6%
Protein 2.5g5%

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.

Keywords: Flat bread, chapati, naan, paratha
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11 Comments on “How to make soft layered Chapati/Paratha

  1. Hey there. Thanks for this amazing recipe. Can i also add onions when mixing the paratha dough?

  2. Abel Khan says:

    Amazing recipe. I love eating paratha…its so delicious.

  3. wow…i have never tried this recipe before. I must try to make it soon. Thanks for the amazing post.

  4. I can not wait to try out this recipe

  5. Alicia bean says:

    This looks really delicious.

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