Soft Chapathi

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Chapathi (also known as chapati) are a staple Indian flatbread. This simple homemade dough recipe makes super soft chapathi you'll love.

Prep Time30

Cook Time2

Total Time32

Course: Side Dish

Cuisine: Indian

Keyword: chapathi, chapati

Servings:

In a standing mixer fitted with the dough hook/kneading attachment, stir together flours and salt on low speed. Add the oil and enough warm water so that the dough comes together in a smooth ball. It is right when it sticks a bit to the bottom of the bowl but releases from the sides. (If you make it too sticky, add more flour a tablespoon at a time). Once the dough forms, reduce mixer speed to low to knead for 10 minutes.
Cover bowl and let dough rest 20 minutes at room temperature (or up to three days in the fridge) . Flour a clean work surface, then pinch of pieces of dough about the size of a golf ball. Preheat a cast iron skillet over high heat for 5 minutes. Roll chapatis into flat circles with a rolling pin on a floured surface (flouring the surface well is key to making proper circles, if you're inclined).
When skillet is very hot, add a chapathi. Cook until bottom has lost most of its sheen, is a bit bubbly and perhaps lightly charred in a few spots (30-90 seconds, depending on how hot your skillet is), then flip and cook about 15 seconds more. You want them to appear slightly under-done (still have a bit of sheen) and remain soft. As they cook, transfer to a plate and cover with a clean towel.

- For extra soft chapathi, let your dough rest for 4 hours on the counter (or refrigerate it overnight). The rest makes the chapathi turn out softer because the tough gluten relaxes. Bring the dough back to room temperature before rolling and cooking it.
- Chapati is cooked quickly over high heat, so unless you're well-practiced, it's best to have all your circles rolled out before you start cooking to avoid accidentally burning some.

- If you would like the chapathi to puff up, let your dough rest for longer - 4 hours on the counter, or even overnight in the fridge. Cook on the first side, flip them to the second side for just a couple of seconds, then use tongs to place them over a direct flame of the stove.

- This intense heat turns the moisture to steam quickly and creates puff. It only works if at least one side is still not finished cooking (if the starch is fully set on the outside, it won't stretch anymore).