You are currently viewing The 8 Secrets to Soft Chapatis

The 8 Secrets to Soft Chapatis

You probably have watched 100s of videos to make better chapatis, nailed every step (or so you thought), only to find your chapatis turning dry after just a couple of hours. They were soft right off the pan, so what went wrong?

“As someone who has conquered the art of soft chapati-making”, let me assure you: there’s no single “magic trick.”

Soft chapatis are the result of a series of small but essential steps. After much trial and error, I cracked the code, and my chapatis remained soft even the next day. Here’s how I do it:

1. Oil and Flour Choice Matters

Your choice of fat can make or break your chapatis. Ghee is the absolute gold standard—nothing compares. It adds richness and softness that regular cooking oil (vegetable, sunflower, and corn oil) cannot replicate. I get it—ghee is expensive compared to vegetable oil.

Just go for the quality brands. Cowboy is a vegetable fat iconic in the chapati-making scene. I think fats just do better than oils, and ghee is a fat, too.

Also Read: Grocery Guide: The 10 Best Cooking Oils in Kenya

When it comes to flour, go for premium brands or ones labeled specifically for chapati or flatbreads. Quality matters, as a good flour will result in a softer dough.

Also Read: The 10 Best Wheat Flour Brands in Kenya

2. Water Temperature Is Crucial

Hot water is the secret weapon here—near boiling but be careful using it. Don’t use your hand to mix, use a spatula until everything has cooled down a little is when you can go in with your fingers.

Why? Hot water changes the texture of the dough, making it softer and easier to work with. It also creates a pillowy result that cold or lukewarm water can’t achieve.

3. Add Oil While Kneading

This step might seem optional to some, but let me tell you—it’s not. Adding about 2 tablespoons of oil to your dough while kneading ensures it doesn’t dry out while resting.

This small addition makes a difference in the final texture, keeping your chapatis stretchy long after they’ve cooled.

4. Knead The Dough Properly

There’s no shortcut here. Your final dough must be soft, smooth, and non-sticky. It typically takes 4-6 minutes of firm kneading by hand to get to this stage.

Don’t get lazy on this process because it is the most important: If you’re lucky enough to own a stand mixer, feel free to let it do the hard work for you.

5. Rest Your Dough

Yes, everyone knows to rest their dough, but the real question is: are you resting it long enough? I’ve found that the longer you let it rest, the easier it is to roll and the softer the chapatis turn out.

Aim for at least 30 minutes; don’t go below 20. And don’t just leave it exposed—cover the dough with a damp cloth or cling film to prevent it from drying out.

6. Rolling: Less Is More

Here’s where most people trip up. Over-dusting your dough with flour while rolling is the number one culprit behind dry chapatis.

That excess flour toasts on the pan, leaving your chapatis parched. Instead, use a little oil to grease your rolling pin or surface.

Don’t apply too much pressure while rolling; it makes your chapatis so dense; your pin should glide gently over the dough to keep the chapatis light and airy.

7. Heat & Pan Choice

Medium-high heat works best—too low, and your chapatis will turn hard; too high, and they’ll burn before cooking through. Cast iron pans are my go-to because they distribute heat evenly and give a beautiful finish.

Non-stick pans work in a pinch but don’t give the same results.

8. Stacking Is Key

As your chapatis come off the pan, stack them immediately and cover them with a clean kitchen towel. This step is non-negotiable! The trapped steam keeps your chapatis soft and moist. If you let them sit uncovered, they’ll dry out faster.

Final Thoughts

Soft chapatis aren’t the result of a single secret but a combination of the listed careful choices and techniques. By using hot water and quality ghee to knead properly and stacking the cooked chapatis, each step builds on the last.

admin

I imagine of myself as a “professional food reviewer”. (I know, its amazing being this delusional) you may be wondering what the prerequisites are, and that would be; being dropped on your head as a child, it takes zero skills or talent to be me.

This Post Has 2 Comments

  1. Naomi Nguyo

    On here to learn how tto impress my mother in law😭. Coz indomie na smochas won’t cut it.

    1. admin

      Ooooh and it is December…everything makes sense💀💀

Leave a Reply