How to make a soft chapati at home using a stand mixer? I know everyone out here says their recipe is the best but I can guarantee that you will not be typing how to make a soft chapati anymore in your search engine after this blog post. But you will be coming back here to comment that you finally made the softest chapati ever! I’ll wait for your comment and let’s get started!
Table of contents:
- Equipment required
- Ingredients required
- Procedure
- Step-by-step picture
- Video Tutorial
- FAQ
- Recommended recipes
- Recipe Card
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What equipment do I need to make soft chapati without oil?
This set of teaspoons and tablespoons is what I have been using for years now. They always come in handy when I need to measure smaller portions.
A good old big bowl to measure and dump all the ingredients when making chapati.
Stand Mixer: Use any good-quality stand mixer that comes with a hook attachment. Since I always use KitchenAid stand mixers at work, I would like to recommend the same. It is extremely durable, and strong and gets the job done efficiently.
Rolling pin: You will require a rolling pin to roll out chapatis. I bought mine from the local market and it’s a sturdy wooden rolling pin.
Rolling Surface: Not really a piece of equipment because you can literally flour a clean surface and start rolling. However, every Indian home will probably have a nice little wooden board to roll out chapatis. It’s perfect for small families.
What ingredients do I need to make super soft chapati?
Wheat Flour:
The basic ingredient to make soft chapatis is wheat flour also known as all-purpose flour. All-purpose flour has a gluten content of 9-11% which is good enough to make soft chapatis. The gluten is the protein content in flour and this helps give the dough two characteristics. The first one is the ability for the dough to stretch and the second one is its ability to stretch and come back to its original shape. This is helpful when rolling out the chapatis and then when we want it to retain its shape even after cooking.
Water
Water helps create the gluten network and also makes it easier to dissolve everything and turn it into a dough. Wheat also has starch cells that swell up after absorbing water thereby giving the chapati body.
Salt
Salt helps in not just flavoring the dough but also improving the gluten strength in the dough. How does this help you ask? Well, you then get a chapati that i not crumbly and breaks apart when touched rather you get a beautiful fluffed-up chapati with a smooth surface. The pat where we fluff up our chapati is where gluten strength comes in handy.
How to make a soft chapati without kneading using a stand mixer?
- Start by adding flour and salt to the stand mixer bowl. Attach the hook and start mixing. In case you want to knead by hand which is doable, start kneading now.
- Slowly pour in the water while continuing to mix. I was checking other recipes from other blogs that suggest you use hot water, but honestly, the results from using normal water were quite similar. I understand the utility of making something similar to a tangzhong when making bread. However, for flatbreads like chapati, I feel using regular water works as well. If tangzhong interests you, by the way, you can go ahead and make my Japanese Milk bread that uses tangzhong next.
- Pause occasionally to scrape the sides and bottom of the bowl with a dough scraper or spatula to ensure even mixing.
- Keep adding water and kneading the dough with the hook at a medium speed. The dough is kneaded when it all comes together in the bowl. The sides should start looking clean. The dough should feel soft and smooth to the touch. This will take about five to seven minutes in the stand mixer and a good 15 minutes by hand. If you always end up over-kneading your dough, you can check out this blog to guide you better.
- Divide the dough into small round balls.
- Take one dough ball at a time, dust it with flour, and roll it into a 5-6 inch circle with even thickness. My pro tip is to ensure you are dusting flour generously because that will help you roll out the chapati better and easily. Also, make sure your rolling pin and surface have no bumps or sharp edges jutting out.
- Make sure each chapati is rolled out evenly.
- Heat the tawa or frying pan to medium heat. Add the rolled dough and cook for a few seconds until bubbles appear on the top side.
- Flip it over and cook on the other side for a few more seconds. Once you see bubbles, use kitchen tongs to transfer the chapatis onto the flame. They will puff up.
- Remove from heat, and if desired, brush with ghee or butter. Store in a casserole or wrap them in a kitchen towel to keep them warm until serving time.
Step-by-step pictures on how to make super soft chapati:
Frequently Asked Questions about super soft chapati:
What is the secret to soft chapatis?
The secret to soft chapatis is not just in the making of it but also storing it smartly. Follow the instructions and you will end up with soft chapatis.
How to make a hard chapati soft again?
I am no magician, but you can sprinkle some water and reheat it on the stovetop on a frying pan or tawa.
How to make sure my chapatis stay soft?
Once the chapatis are done, transfer them to a casserole with a lid or in a bread basket lined with a cloth napkin and then cover with a cloth napkin unless served.
How to use leftover chapati?
My mom used to put some oil on the tawa and cook the chapati till it became golden and crispy. She would then sprinkle black salt on top and that would be our snack with tea. She would also make egg rolls with that chapati and serve them to us as snacks.
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How to make a soft chapati!
How to make a soft chapati without the need to knead it by hand! Get soft chapatis in just 30 minutes using a stand mixer.
Ingredients
- Wheat Flour – 1 kg
- Water – 700-950 ml (approx)
- Salt - to taste (1/2 tsp approx )
Directions
- Step 1 Start by adding flour and salt to the stand mixer bowl. Attach the hook and start mixing. In case you want to knead by hand which is doable, start kneading now.
- Step 2 Slowly pour in the water while continuing to mix.
- Step 3 Pause occasionally to scrape the sides and bottom of the bowl with a dough scraper or spatula to ensure even mixing.
- Step 4 Keep adding water and kneading the dough with the hook at a medium speed. The dough is kneaded when it all comes together in the bowl. The sides should start looking clean. The dough should feel soft and smooth to the touch. This will take about five to seven minutes in the stand mixer and a good 15 minutes by hand.
- Step 5 Divide the dough into small round balls.
- Step 6 Take one dough ball at a time, dust it with flour, and roll it into a 5-6 inch circle with even thickness. My pro tip is to ensure you are dusting flour generously because that will help you roll out the chapati better and easily. Also, make sure your rolling pin and surface have no bumps or sharp edges jutting out.
- Step 7 Make sure each chapati is rolled out evenly.
- Step 8 Heat the tawa or frying pan to medium heat. Add the rolled dough and cook for a few seconds until bubbles appear on the top side.
- Step 9 Flip it over and cook on the other side for a few more seconds. Once you see bubbles, use kitchen tongs to transfer the chapatis onto the flame. They will puff up.
- Step 10 Remove from heat, and if desired, brush with ghee or butter. Store in a casserole or wrap them in a kitchen towel to keep them warm until serving time.
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