This recipe focuses on the traditional “Padar” (layered) style of making wheat chapatis that remain soft for a long time.
Ingredients
Wheat Flour: 1.5 Cups
Salt: To taste
Water: As required for kneading
Oil: 1-2 tablespoons for the dough + extra for layering and roasting
Step-by-Step Instructions
1. Preparing the Dough
In a mixing bowl, take 1.5 cups of wheat flour and add salt. Mix well.
Gradually add water and start kneading. Tip: Don’t add all the water at once; add it in small quantities to get the right consistency.
Once the flour comes together, add a tablespoon of oil. Knead thoroughly until the dough is smooth and soft.
Cover the dough and let it rest for at least 10 minutes
2. Shaping the Balls (Ulli)
After resting, knead the dough again with a little oil on your hands.
Divide the dough into equal-sized small balls. Using your palms to smooth them ensures the chapatis come out even.
3. Creating the Layers (The “Padar” Technique)
Take a dough ball and dip it in dry wheat flour.
Roll it out into a small circle.
Apply a thin layer of oil over the surface and sprinkle a tiny bit of dry flour.
Fold the dough (either into a triangle or a semi-circle) to create layers.
Roll this folded dough out gently into a thin, round chapati. Ensure you roll the edges (dandi) properly so they aren’t thick.
4. Roasting
Place the chapati on a preheated tawa (griddle).
Once small bubbles appear, flip it over.
Roast both sides until golden brown spots appear. The chapati should puff up beautifully due to the layering technique.
You can apply a little oil or ghee while roasting for extra softness.
Key Tips
Resting is Crucial: Letting the dough rest for 10 minutes allows the gluten to relax, making the chapati much softer.
Edge Rolling: Always focus on thinning out the edges while rolling to ensure even cooking.Oil & Flour Layer: The secret to the “Padar” (layers) is the application of oil and a dusting of flour inside the fold before the final rolling.
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