LAYER CHAPATHI

Chapathi is a traditional recipe originated from an Indian subcontinent. It is also a common staple for Indians, and is usually identified as unleavened Indian flatbread.

Chapathi is made with whole-wheat flour known as atta mixed into dough with water, oil and salt. It is then rolled thin and cooked on a tawa. Chapathi is usually served with dhal, subzi or curries. It goes really well with both vegetarian and non vegetarian side dish.

Layer chapathi is also made with the same dough except, the rolling of the dough differs. Oil is applied between the layers which gives a much soft texture to it compared to normal plain chapathi.

ABOUT THE RECIPE:

Layer chapathi can be made in different methods. This recipe is what we have been making in our home for years. We use only oil between the layers. This recipe makes around 7 layer chapatis.

INGREDIENTS FOR LAYER CHAPATHI:

• WHOLE-WHEAT FLOUR – 2 CUPS + 1/2 CUP(FOR DUSTING)
• SALT – AS REQUIRED
• OIL – 1 TBSP

HOW TO MAKE LAYER CHAPATHI:

• Add 2 cups of whole-wheat flour, salt and 1 tbsp of oil to a mixing bowl.

• Mix it. Add little water at a time and knead it into a soft dough.

• Once it is kneaded to a soft dough, cover it with a lid or cloth and, let it rest for 30 minutes.
• After 30 minutes, knead the dough again and make it to a perfect soft dough.

• It has to be soft while you poke your finger into it and, shouldn’t be sticky. This is the perfect consistency.

• Then take a small amount of the dough and roll it into a ball. The entire dough can be separated into 7 or 8 portion and rolled to a ball. Keep them in the mixing bowl, covered, so that they don’t dry easily. Take 1 at a time and, keep the remaining covered.

• Take 1/2 cup of flour in a plate or a bowl and, add the rolled dough ball onto it.

• Slightly dust the flour on all the sides and, place it on the rolling board. Do not add too much of flour since, it can make the chapathi hard.

• Using a rolling pin, roll it thin. It doesn’t have to be perfect round shape since, it has to be folded and rolled again. Turn it a little every time, before rolling orelse, it can stick to the bottom.

• Once it is rolled thin, apply oil to one half of the dough.

• Then fold the other half over it.

• Again apply oil on one half of the folded dough.

• Again fold it. It will have a triangular shape.

• Dust some flour on it and, start rolling again. It has to be rolled thin.

• Meanwhile heat a tawa and, once the dough is rolled thin, place it on the tawa.

• The flame has to be in medium. Once the rolled dough is placed on the heated tawa, cook for 2 seconds and then turn it.

• Add little oil on it, if needed. Turn the chapathi for every 10 seconds. Cook the chapathi for 30 seconds on each side. The chapathi puffs up.

• Then transfer it to a plate. I usually serve it hot. Or place it onto a muslin cloth and fold the cloth over the chapathi. It shouldn’t be folded tight since, it might sweat and make chapatis soggy.

SERVE IT HOT WITH DHAL, SUBZI OR CURRIES.

I HAD MY LAYER CHAPATHI WITH PANEER MASALA.

PRO TIPS:

• Warm water can also be added while kneading the dough but, I’ve added normal room temperature water. Room temperature water works well for me.
• Rolling the dough to a perfect shape comes with practice.
• Kneading the dough for 1 minute is more than enough for a soft chapathi. Also, kneading it after resting the dough is mandatory.
• Adding oil to the flour is mandatory since, it helps to make soft chapathi.
• Add little oil (just a drop) while cooking the chapathi. Adding too much of oil might make it hard.
• After removing the cooked chapathi from the pan, apply little ghee or oil on top of it. This might keep the chapathi soft for a long time, especially when packing it for lunch.

NOTE:

Not all brands of atta will give this perfect soft chapathi. It is little tricky to find the perfect brand. Even I’ve tried so many different brands and, this is the one that worked for me.

The other brands that I’ve used, makes the chapathi hard. In that case, Instead of throwing it away, I usually add little maida (For 2 cups of flour add 1/2 cup of maida) to make the dough softer. This method can make soft chapathi.

*ONCE YOU MAKE CHAPATHI, THE PAN CANNOT BE USED TO MAKE DOSA. SO, IT IS BETTER TO HAVE A SEPARATE PAN FOR CHAPATHI.