Super Soft and Rich Layered Chapati

Chapati, also known as roti, is a staple flatbread in many Indian households. This version of chapati is extra special due to its richness and softness, achieved by incorporating butter and milk into the dough. The result is a chapati that is not only flavorful but also delightfully soft and layered, making it a perfect accompaniment to a variety of dishes.

Ingredients:

  • 5 cups all-purpose flour (about 750g)
  • 5 tablespoons salted butter (56g)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 2 cups lukewarm milk (add extra milk or water as needed)

Instructions:

  1. In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well.
  2. Cut the salted butter into small pieces and add it to the flour mixture.
  3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
  4. Gradually pour in the lukewarm milk while mixing the dough with your hands or a spatula.
  5. Continue mixing and kneading until the dough forms a smooth, soft ball. Adjust with more milk or flour as needed.
  6. Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes to 1 hour.
  7. Divide the rested dough into equal-sized portions and roll each into a smooth ball.
  8. Dust a rolling surface with flour and roll each ball into a thin circle.
  9. Heat a griddle or skillet over medium heat. Cook each chapati for 1-2 minutes on each side until golden brown spots appear.
  10. Brush each cooked chapati with a little butter or ghee if desired.
  11. Serve hot with your favorite curries or accompaniments.

Nutritional Benefits

These chapatis are a source of essential nutrients. The all-purpose flour provides carbohydrates necessary for energy, while the butter adds a small amount of protein and essential fats that are beneficial for overall health. Using milk instead of water adds calcium and vitamin D, which are important for bone health.

Tips for Perfect Chapati

  • Kneading the Dough: The key to a soft chapati is kneading the dough well. Spend at least 10 minutes kneading to develop the gluten in the flour, which will make the chapatis pliable.
  • Resting Time: Allowing the dough to rest is crucial as it relaxes the gluten strands, making it easier to roll out the dough and resulting in softer chapatis.
  • Cooking Temperature: Ensure your griddle or skillet is hot enough. A medium heat is perfect for cooking chapatis without burning them. The chapati should puff up as it cooks, indicating that it’s cooked through and soft.

Variations

  • Whole Wheat Chapati: Substitute all-purpose flour with whole wheat flour for a healthier version. You might need to adjust the amount of milk slightly.
  • Stuffed Chapati: Fill your chapati with spiced mashed potatoes, cheese, or finely chopped vegetables before rolling them out to add more flavor and nutrients.
  • Herbed Chapati: Add finely chopped herbs like cilantro, mint, or parsley to the dough for a fresh and aromatic twist.

Serving Suggestions

These chapatis pair wonderfully with a variety of Indian dishes:

  • Curry Dishes: Serve with rich curries such as butter chicken, paneer masala, or lentil dal.
  • Vegetable Sides: They also go well with sautéed vegetables, stir-fries, and salads.
  • Dips and Spreads: Enjoy them with dips like hummus, raita, or a tangy yogurt dip.

Frequently Asked Questions

Can I make the dough ahead of time? Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just ensure it’s covered well to prevent it from drying out. Let it come to room temperature before rolling and cooking.

Can I freeze cooked chapatis? Absolutely. Once cooked, let the chapatis cool completely. Layer them between sheets of parchment paper and store them in a freezer-safe bag. To reheat, simply warm them on a skillet or in the microwave.

What can I use instead of butter for a dairy-free option? You can substitute the butter with a plant-based margarine or use oil instead. For the milk, you can use any non-dairy milk like almond milk, soy milk, or oat milk.