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The Best Recipe For Perfectly Soft Chapatis

Chapati is a kind of bread I learnt to make after several trials and errors when I came to the UK. I noticed that most people use plain flour but have to add a lot of cooking oil to make it come out soft. On top of that, it takes them a lot of time and patience to produce soft and nice ones. I tried my friends' ways but simply didn't have the patience of spending 1 to 2 hours making chapatis.
Therefore, I started experimenting with self-raising flour with lots of failures in the process. Eventually, my chapatis started coming out really soft and enjoyable. Every member of my family love eating chapatis, especially the children. Now I don't have to worry about how they are going to turn out. Hopefully, you can learn something from my way of making soft and delicious chapatis.
3.25 from 4 votes
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine International
Servings 6 people

Ingredients
  

Soft Ugandan Chapatis

  • 1 kg self-raising flour
  • 1 tbsp salt
  • 2 tbsp cooking oil
  • 1¾ cups cool water

Instructions
 

Preparation

  • Add the flour in a large saucepan
  • Add the salt and cooking oil to the flour
  • Wash your hands and dry thoroughly
  • Mix the dry flour to distribute the salt well
  • Start adding water in the middle of the flour and mix quickly
  • Keep adding the water slowly as you mix until the dough comes together
  • Turn it out onto a clean dry work surface
  • Knead into a soft easily breakable dough

Frying The Chapatti

  • Have a clean, dry, large plate ready with a kitchen tissue over it for receiving your chapatis
  • Cut up the chapatti dough and roll them into tennis ball sizes or bigger
  • Place them back into the saucepan and cover with a tea towel
  • Roll them out into a nice flat circle, one at a time (They don't have to be perfect circles)
  • Heat up 1 tbsp of cooking oil in a large frying pan
  • Fry the chapati on medium heat
  • Flip it over when golden brown and keep adding a little bit of oil, swirling the chapati round with a fish slice to distribute the oil under the chapati
  • Keep controlling the temperature and checking to avoid burning
  • Keep placing one ply of kitchen tissue on of every chapati to absorb the oil
  • Remove the tissues from the chapatis and serve with you chosen sauce
  • Chapatis can be eaten as it is, or with a spread of jam; have it with tea, coffee or cold drink

Video

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