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Chapati has become a regular food even in south indian house holds. When I was young, I remember chapathi’s being made only very rarely. It was always poori that was made regularly. The chapathi dough was mixed with a good amount of oil for flavor and softness. If made correctly, the extra oil isn’t even necessary. We will be making chapati dough using a technique used in baking called autolyse.
What is Autolyse?
Autolyse is a term used in baking breads. It is nothing but a resting period between mixing and kneading. It helps the flour to absorb more liquid. Its nothing but mixing the flour and water just until mixed and the water is not seen anymore. Mixing too much will activate the gluten in the flour too much and interfere in absorption of water by the flour. Salt is never added to the flour during autolyse according to Raymond Calvel, inventor of autolyse as it inhibits the absorption process.
Note: Indian Chakki Atta (whole wheat flour) is preferred for this recipe.
Here is why western wheat flour is different from atta
Here is how to make chapati dough
This is a 50% hydration dough. We will be using 1 cup flour to 1/2 cup water (by volume).
Put one cup of flour in a bowl. Add half a cup of water and mix with a spoon. We are not trying to knead anything yet. Just mix. When there is no more water visible, stop mixing. Cover the bowl and let it rest for 30 minutes.
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After 30 minutes, add the salt, gently mix the dough for 2 minutes, just enough to gather the dough into one piece. Cover the bowl and set aside for 30 minutes.
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Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot. Take a dough ball and generously dust it with flour. Roll the dough into a 4 inch round on a flat smooth surface using a rolling pin. Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles start to form on top. Flip the chapati and cook for 30 seconds more. Gently press on top of the chapati to make the chapati fluff up. Flip one more time and press on top. Chapati should beautifully fluff up. If making phulkas, just flip on direct flame and it will fluff up. See video below for more details.
Two flip method.
Ensuring that the chapati is flipped only twice during cooking makes for a soft and fluffy chapati.
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Storing chapatis
Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a towel. Chapati will stay beautifully soft for a long time.
Here is the video of how to make soft chapati
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- 1 Cup Whole Wheat Flour, Atta
- ½ Cup Water, at room temperature
- 1 teaspoon salt
- Put one cup of flour in a bowl. Add half a cup of water and mix with a spoon. When there is no more water visible, stop mixing. Cover the bowl and let it rest for 30 minutes.
- After 30 minutes, add the salt, gently mix the dough for 2 minutes, just enough to gather the dough into one piece. Cover the bowl and set aside for 30 minutes.
- Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot. Take a dough ball and generously dust it with flour. Roll the dough into a 4 inch round on a flat smooth surface using a rolling pin. Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles starts to form on top. Flip the chapati and cook for 30 seconds more. Gently press on top of the chapati to make the chapati fluff up. Flip one more time and press on top. Chapati should beautifully fluff up. If making phulkas, just flip on direct flame and it will fluff up.
- Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a towel. Chapati will stay beautifully soft for a long time.
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