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Cooking Recipes


How To Make Soft Chapati With Layers

Have you ever wandered why when you cook chapati they are always hard around the middle or at the circumference. Many have been wandering why that has to happen despite spending all their energy and ingredients while cooking or preparing. This usually gives a bad picture especially when one has guest and also when you need your chapati to last for some days but it can't just happen because of the hard area. One may think you cooked cripes.

In today's article I would like to relieve you of your pain and after following this simple steps you will have soft chapatis with various layers. Just be keen and follow every footsteps. Here is the procedure ;


1 kg cooking floor

Table salt

Carrot that has been graided

Dania that is chopped

Cooking oil

2-3 cups of water or milk.


1.Pour your 1 kg of floor into a bowl and add small amount of dania and graided carrot then mix well

2.On a different bowl, add 2 table spoon of salt, 5 table spoon of oil and 2-3 cups of water or milk and stir well.

3.Add this liquid mixture to your bowl of floor and mix well.

4. Knead the mixture well for about 10-15 minutes to get a soft dough.

5.Divide the the into ball like shapes and arrange them on top of a dry table

6. Take one of the dough balls and use a rolling pan to roll it into a circular shape. Then add little amount of oil on top. Roll it again to form a rope like shape. After that you can use your hand to return the shape into a ball like shape. Do the same for the remaining dough balls.

7.Start rolling the ball into a circular shape. You can start by one ball at a time.

8.Place your pan on top of your source of heat and let it be heated for ten minutes.

9.After that place you circular shaped chapati on top of the pan

10.Add little amount of oil as you turn both sides until you reach golden brown color.

11.Repeat the same procedure for the remaining chapati and you shall have soft layered chapatis which you are proud if and enjoy eating.

You can serve your chapati with various things like drinks, meat stew, chickens stew and even cereals like beans and green grams.



6. Dust flour in the flat place and take one of the balls and start rolling with a rolling pin to a circular shape, brush oil on top and roll it inwards to form a shape-like a rope, then create a coil-like shape and press the ball down with your palm to make it flat. Repeat this process to the rest of the remaining balls of dough.

7. Next, start rolling each of the coil-like shape doughs with the rolling pin to form a circular shape again.

8. In a hot pan, place the rolled out circular chapati and fry each side with little oil until its golden brown on medium heat. Place your cooked chapati in a flat plat and cover with an aluminum foil.

9. Repeat this step to the rest of the coil-like dough.

Content created and supplied by: Betounic (via Opera News )


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