Soft Chapati/Flat Whole Wheat Indian Bread

I'd been exploring ways to make soft Chapattis for years together. Almost Iwanted to give up, then finally I found a solution & I'm giving it here. Ifyou follow this method, I'm certain that you can make best Chapattis ever.

This kind of Chapattis are very healthy, because we use very little oil, that too Olive oil. Olive oil gives wonderful texture to the Chapattis, I've tried with ghee and sunflower oil earlier, I never use to get this kind of soft texture. Besides, whole wheat is a welcome change to our usual plain flour bread and other rice based menu.

Ingredients:

Chapatti/Whole Wheat flour/gothumai mavu - 2 Cups
(Ashirvad atta/Pillsbury flour)

Olive oil - 1 to 2 tbsp.
(Extra light Borges Olive oil)

Salt - little

Sugar - 1 tsp.

Warm water - 1 cup (or) as required

Rice flour/Plain flour - 1 tbsp.
(to sprinkle over the dough, while rolling Chapattis)

(Sprinkling wheat flour makes the surface rough)

Method:

In a large bowl, take the Chapatti flour, toss in the sugar, salt. Pour the olive oil, mix thoroughly. Add warm water and knead the dough for 5 minutes,until though becomes very soft and pliable. Remember to add Luke-warm water, neither hot nor cold. Add enough water to the dough, if not it can turn outhard.

Cover and set aside for one to two hours. but a minimum of at least half- anhour. Now divide the dough into 12 to 14 parts. Knead them into small balls;roll out in a Chapatti roller. When you roll out, make sure the dough is even all around, neither too thin, nor thick.

Take a heavy, metal based pan, heat it. Place the Chapatti, turn over in fewseconds, and now wait for the bubbles to appear. Turn again, let it slightlybrown. Take a clean towel or tissue; press the Chapatti firmly, it will puff up a bit.Transfer to a container, which is lined with clean towel or kitchen tissue.This is very important, to retain the moisture, so that the Chapatti remains soft for several hours.

Kids will love these shapes!!

I used a Cookie Cutter!

ForPhulka Roti:

We need a Phulka maker. (My friend bought it from Chennai, India).

Phulka rotis are directly cooked in flame, after cooking in a pan.

In medium flame, cook the slightly browned Chapatti for few seconds, on bothsides. It will puff up like Puri. This will make sure Chapattis are super soft.

Transfer it into the tissue lined container. (Skip this part, if you don't havePhulka maker, even then Chapattis turn out fine.)

The Chapattis we make for dinner will remain soft until next day.
Serve with Kurma/Chole/Raitha.

Chapattis with Jam/Paneer Kurma is my kids' favourite Tiffin-box menu.