Chapati is a staple Indian flatbread that is consumed in many parts of India. Traditional flatbread is made by mixing wheat flour and water together. The soft and flaky chapatti is easy to chew and goes well with vegetable dishes and curries. Many people have mastered the art of making perfectly round chapatis that can be easily separated with one hand. However, for those who are new to Indian cooking, making soft chapatis can be challenging even after several attempts. For those who feel that their rotis are hard and chewy, take a look at these mistakes that could possibly be the reason for your dry chapatis.
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Here are 7 reasons why your chapattis are tough and chewy:
1. Ratio of water and flour
The first and foremost step is to prepare the dough for chapati making. The only two ingredients needed to make dough are water and flour. The ratio of these two ingredients goes hand in hand. Make sure you add the right amount of water to the flour. More water will make the dough wet and less water will make the dough hard. Make sure you add water to the flour slowly and check its consistency from time to time.
Do not add too much water to the flour at one go. photo credit: iStock
2. Kneading the Dough
Yes, it is important to knead the dough well, but don’t knead it too much. When you over-knead the dough, it triggers the formation of gluten in the dough, which makes the dough tough. Due to this, there will be difficulty in rolling the dough and making the chapatti hard. Knead the mixture until it forms a dough and has a smooth texture.
3. Don’t let the dough rest
Sometimes when we are in a hurry, we quickly knead the dough and start making chapatis. It misses out on a very important step which is resting the dough. Make sure you let the dough rest for at least 15 to 20 minutes before using it. This will make chapati soft.
Let the dough remain in the utensil for 15-20 minutes. photo credit: stock
4. Roll out thin chapati
Rolling the chapatis too thin can also make them tough and chewy. To make perfectly soft and fluffy chapatti, do not roll the dough too thin as it heats up quickly and dries out. Also, try not to apply too much pressure while rolling the chapatti.
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5. Pan temperature
The temperature of the griddle plays an important role in the texture of the chapati. Chapati should always be cooked on the right flame. When you overheat the pan (tawa), it makes the chapatis very hot, making them hard and crispy. On the other hand, when you cook them on a low flame, they do not become puffy. Always adjust the gas temperature according to the temperature of the pan.
While making chapati, keep checking the flame of the griddle. photo credit: iStock
6. Bread not filling
The chapati needs to be cooked well from both the sides. That’s why it is necessary to turn it over on time. Flip the chapati more than once for the right texture. If you do not flip it in time, the edge of the chapatti will turn hard and may even burn.
7. Not storing chapati properly
Yes, keeping chapatis in the right way makes them soft. For years, the traditional way of storing chapatis has been to place a fresh kitchen towel in a hot box (chapati box) and then place the chapatis one by one on it. Keep the chapati and close the lid quickly. If you keep it in open space, the chapatis will absorb the air and become dry.
Handy Tip: If your chapatis have turned hard and chewy, apply 1 tsp of ghee on them immediately after cooking them.