I tried exactly the way she has shown. I took wheat grains from store n made flour, no brand... I can't thank this video enough, every time I do chapati turns out very hard. this time it was soft n thin also I rolled the dough exactly the way she showed I even tried different way of rolling but that didn't turn out so pluffy the way it turned out for the roll in this video thank you loads❤
My pleasure 😊. It's great to hear that the video helped you improve your chapati-making skills, and your appreciation is well-deserved. Enjoy your delicious chapatis, and happy cooking! 😊
I don’t think it’s too much oil.. we may skip oil while folding .. otherwise it’s normal … when compared to no oil it may be too much..tks for sharing tips
@@bhusanur.cooking it is not necessary to say "mix by moving fingers'.........people know how to mix, unless they have a mental disorder, otherwise nice video. Keep it up!
Interesting. I've been making chapatis for 2 years now in Canada using a 50/50 mix of organic home grown Northern red durum whole wheat flour and whole wheat pastry flour that I get in 20kg bags each. I make now a relatively soft chapati although these steps I added from experience : - when sifting the flour, the bran is put aside and used in preparing other meals - no waste - soaking the flour is for 30 minutes and used very hot whey to start with (whey is from making yogurt used a lot in raita and also as a thick 'greek' yogurt side to many meals) - after kneading 5 minutes, the dough sits covered (mixing bowl as cover to gather humidity) for 24 to 36 hours at room temp. - cooked on a tawa on an electric stove BUT ... bearing the Mark of the Fluffer ! :) I'd like to try your approach although it would be useful to know what is the whole wheat flour you are using exactly. Is it common atta ? Or another flour from a Southern origin ?
Thank you so much for sharing your detailed approach😊. I like the way of making your chapatis - that sounds amazing! 😊 To answer your question, I typically use common atta, which is finely ground whole wheat flour commonly used in Indian households. It has a slightly coarser texture compared to other types of flour(like all purpose or potato flour or tapioca flour) which helps make soft chapatis that puff up nicely. Your method of resting the dough for 24 to 36 hours is fascinating, and I’m sure it adds a unique depth to the flavor! I might have to try that myself. As for the "Mark of the Fluffer" - sounds like you’ve mastered the art of perfectly puffed chapatis! 😄 If you give my recipe a try, I’d love to hear how it works out for you with your flour blend! Thanks again for the wonderful comment! Have a great day ahead😊
@@bhusanur.cooking Hello. Sorry for the delay, been very busy. I've asked about the flour because I noticed a significant difference when at one point I tried to make seitan (wheat gluten used as protein for vegetarians) with regular whole wheat atta bought at an Indian grocery. Making seitan ('mianjin' in Chinese) consists of making a large dough ball and kneading it under water to release most wheat components in the water, eventually getting a way smaller ball made mostly of wheat gluten. The water is replaced with fresh water every time it gets too cloudy, What's released in the water can be used to make steam-cooked noodles. Well, with the atta I got it just didn't work at all since the flour did not generate any significant amount of gluten. Atta is said to be made using hard wheat, so while I'm not entirely certain about this, it might be that the wheat growing in the Southern hemisphere has less gluten content than the Northern wheat eg. the common red durum hard wheat variety. Having less gluten means the dough is much more supple and light, requiring less work and that makes a difference in what is made. The 30 minute soaking and the 24-36 hours 'fermentation' I do are to soften up the Northern hard wheat flour. Cheers.
wow 🤩 I love it the way your rotis turned.thanks for sharing. i’m trying to make roti’s smooth ,but every time it turns roti s hard. i don’t understand how to make smooth roti 🫓 . now i will try your method.inshaAllah.
I still had a little trouble rolling the dough thin enough, but nothing like previous chapati attempts. I did pick up a lot of useful tips from this, as I’m still a novice bread maker, so thank you very much. The way you controlled the amount of flour you dusted with helped me not add way too much extra, and I like your method of oiling half, then folding the dough into triangles. I tried your method of moistening the dough but not kneading right away, as I think it helped to not work the gluten too much, but it was still a little bit sticky when I divided the dough into 8 balls. I’m keeping this video and will refer to it every time I want soft chapatis, so thanks again
Thank you so much😊. Hope this will help you. Follow the same method and instruction and you will be master in making soft chapathi. All the best dear. Have a good day😊
Stack the chapatis with the parchment paper in between each layer. Wrap it in aluminum foil or plastic wrap. then place in a Freezer Bag and Place the bag in the freezer. The chapatis can be stored for up to 2-3 months.
Is this roti made of whole wheat grind atta or its ashirvad or someother brand?because i do it from whole wheat aata it come soft only while cooking after cooking it tooo rough or hard.
You'd hv started cooking at a very young age??!.. What deft hands! Amazing level of expertise! I mean, it's a comment coming in consolidation on your overall cooking prowess.. A warm hug for such visual treats.. Btw, this is precisely how i make the dough n cook. Only difference is i don't grease n fold, instead turn them to phulkas.. But I'm doubly sure ki what you've made would taste greater.
Hi..a very good day.to you. I'm your new subscriber. I love chapati eversince I work with my indian friends in Kuwait. Now I'm making it with a twist as I avoided yeast.in my foods like bread. I added some savory spice like dried oregano, mixed herbs sesame seeds poppyseeds in the dough and it's really delicious 😋🤤. Thank you.. Watching from Hong Kong SAR 🤩 China
Yes, it can stay fresh in the fridge for about 2 to 3 days.😍 store them in an airtight container or wrap them in aluminum foil or plastic wrap to prevent them from drying out.
Hi! Nice video.. I have doubt, what should be the flame level for 2nd chapati When I cooked 1st chapati on high flame, second One is getting burnt and sticking to tawa when it Is kept on same flame? Please guide when to change flame from high to medium-high ?
There is a magic behind cooking chapathi😊. Initially keep it on high flame and keep adjust to medium to medium high as per the heat requirement without overheating the tawa. But don't cook chapathi in low flame.
I tried exactly the way she has shown. I took wheat grains from store n made flour, no brand... I can't thank this video enough, every time I do chapati turns out very hard. this time it was soft n thin also I rolled the dough exactly the way she showed I even tried different way of rolling but that didn't turn out so pluffy the way it turned out for the roll in this video thank you loads❤
My pleasure 😊. It's great to hear that the video helped you improve your chapati-making skills, and your appreciation is well-deserved. Enjoy your delicious chapatis, and happy cooking! 😊
Very good way of demonstration. Need to try and check. Thanks
Thank you😊
I made the best chapatis in my life using this recipe. They were not round but they were delicious and soft!
That’s fantastic to hear😊! Don't worry about the shape-it's the taste and texture that matter most. Keep up the great work! 😊
Really appreciate the meticulous way you made the chapatis. Did not waste even an ounce of flour.. lovely indeed.
Thanks a lot 😊
First time my chappathi become so soft I love it thank you
Welcome 😊
Very nice.. thanks for sharing this recipe
Most welcome 😊
This is the best video for the making of soft chapati & I got the same
Thank you so much😊🙏
amazing way and tricks to make roti and a lot for sharing such a nice recipe ❤❤❤❤❤❤
Thank you so much 😊
I always struggled making chapatis. Tried a lot of recipes but failed. Your recipe is just perfect. Thank you dear. God bless you! 😊
Glad to hear that😊
Very good. The cook seems to be an artist ... God bless.
Thank you so much😊
Looks really soft...
❤
Nice and easy to learn recipe, I followed it and make a okay chapati. Thank you very much
Most welcome 😊
Super mam soft and deleceious chapatis
Thanks a lot😍
I don’t think it’s too much oil.. we may skip oil while folding .. otherwise it’s normal … when compared to no oil it may be too much..tks for sharing tips
Thank you😍
@@bhusanur.cooking it is not necessary to say "mix by moving fingers'.........people know how to mix, unless they have a mental disorder, otherwise nice video. Keep it up!
@@primordialarchetypes2927 🙏 It may help some people if they follow each steps carefully. Please ignore if you know already☺
@@primordialarchetypes2927 It's helpful 4 many beginners please don't be a stereotype.
Very useful tips for soft chapathi.
Thanks a lot😊
It really works I quit chappati for 6 months and I loose my weight now I am 67 kg I was 82 kg
😊
This is a really good recipe.
I'm glad you like it😊
Very nice 👌
Thanks 😊
perfectly made....awesome
Thanks a lot 😊
Thank you very much, I just added curd in dough, it turned super soft 🎉
Wonderful!😊
Interesting. I've been making chapatis for 2 years now in Canada using a 50/50 mix of organic home grown Northern red durum whole wheat flour and whole wheat pastry flour that I get in 20kg bags each. I make now a relatively soft chapati although these steps I added from experience :
- when sifting the flour, the bran is put aside and used in preparing other meals - no waste
- soaking the flour is for 30 minutes and used very hot whey to start with
(whey is from making yogurt used a lot in raita and also as a thick 'greek' yogurt side to many meals)
- after kneading 5 minutes, the dough sits covered (mixing bowl as cover to gather humidity) for 24 to 36 hours at room temp.
- cooked on a tawa on an electric stove BUT ... bearing the Mark of the Fluffer ! :)
I'd like to try your approach although it would be useful to know what is the whole wheat flour you are using exactly. Is it common atta ? Or another flour from a Southern origin ?
Thank you so much for sharing your detailed approach😊. I like the way of making your chapatis - that sounds amazing! 😊 To answer your question, I typically use common atta, which is finely ground whole wheat flour commonly used in Indian households. It has a slightly coarser texture compared to other types of flour(like all purpose or potato flour or tapioca flour) which helps make soft chapatis that puff up nicely.
Your method of resting the dough for 24 to 36 hours is fascinating, and I’m sure it adds a unique depth to the flavor! I might have to try that myself. As for the "Mark of the Fluffer" - sounds like you’ve mastered the art of perfectly puffed chapatis! 😄
If you give my recipe a try, I’d love to hear how it works out for you with your flour blend! Thanks again for the wonderful comment! Have a great day ahead😊
@@bhusanur.cooking Hello. Sorry for the delay, been very busy. I've asked about the flour because I noticed a significant difference when at one point I tried to make seitan (wheat gluten used as protein for vegetarians) with regular whole wheat atta bought at an Indian grocery. Making seitan ('mianjin' in Chinese) consists of making a large dough ball and kneading it under water to release most wheat components in the water, eventually getting a way smaller ball made mostly of wheat gluten. The water is replaced with fresh water every time it gets too cloudy, What's released in the water can be used to make steam-cooked noodles.
Well, with the atta I got it just didn't work at all since the flour did not generate any significant amount of gluten. Atta is said to be made using hard wheat, so while I'm not entirely certain about this, it might be that the wheat growing in the Southern hemisphere has less gluten content than the Northern wheat eg. the common red durum hard wheat variety. Having less gluten means the dough is much more supple and light, requiring less work and that makes a difference in what is made. The 30 minute soaking and the 24-36 hours 'fermentation' I do are to soften up the Northern hard wheat flour.
Cheers.
Nicely made and explained too
Thanks a lot 😊
Awesome 🙌 thanks a lot, soft like in restaurants 👌
Thank you so much 😊
Really soft chappathi 👌🏽👌🏽
Thanks alot
Thank you for sharing the recipe dear
My pleasure 😊
wow 🤩 I love it the way your rotis turned.thanks for sharing. i’m trying to make roti’s smooth ,but every time it turns roti s hard. i don’t understand how to make smooth roti 🫓 . now i will try your method.inshaAllah.
Hope you enjoy😍
Very nice video
How do you roll from triangle to circle? I find it difficult
Easy. Lots of experience 😍
Amazing! 👌
Thank you! Cheers!
Thanks for advice I tried by adding curd came very soft ☺️
Thank you so much😊
OMG what a amezing చపాతి it's very smooth
Thank you so much
Can you please share the details of the pan used
Good video, can you explain what is "medium high" heat @4.41
Thanks😊. Medium high heat - what I refer is set knob "higher than medium and lower than high heat". Hope you understand.
Thankyou for ur video it was best video because of these video I made chapati in morning
Most welcome 😊
Loads of love nice recipe just felt hungry after i saw this
Thanks a lot😍
Thanq for your Efforts to learn us to make chapathi.
My pleasure 😊
I still had a little trouble rolling the dough thin enough, but nothing like previous chapati attempts. I did pick up a lot of useful tips from this, as I’m still a novice bread maker, so thank you very much. The way you controlled the amount of flour you dusted with helped me not add way too much extra, and I like your method of oiling half, then folding the dough into triangles. I tried your method of moistening the dough but not kneading right away, as I think it helped to not work the gluten too much, but it was still a little bit sticky when I divided the dough into 8 balls. I’m keeping this video and will refer to it every time I want soft chapatis, so thanks again
Thank you so much😊. Hope this will help you. Follow the same method and instruction and you will be master in making soft chapathi. All the best dear. Have a good day😊
Attey m dahi dalny sy kiya atta khrab nae hoga? After 1day?
Hello it looks very nice! When you pressed the chappathi with cloth, is it wet cloth or normal dry cloth?
Thank you so much😊. Its dry cloth
Lovely!
We use milk in making chaoathies, now we try with curd.Good video
Sounds great!
My mom's always making this for eid, and now i will learn 😊😊
Can you please share how to store chapati for long time in the freezer ?
Stack the chapatis with the parchment paper in between each layer. Wrap it in aluminum foil or plastic wrap. then place in a Freezer Bag and Place the bag in the freezer. The chapatis can be stored for up to 2-3 months.
I am your new subscriber . I liked your videos in the first view
Thank you so much 😀
Really worked for me 😊 best video for chapaties on UA-cam….i had given up on making chapaties thank you for secret ingredient curd 🎉🎉🎉
Most welcome 😊thanks for the feedback😊
I tried this soft chapathi 👌
Glad to hear that. How was it?
It was really soft chapathi and my husband liked it
Very good work.
Thank you! Cheers!
Very nice receip.
Thanks a lot😍
Very good must try, my rotis are not so good, thanks for this lovely recipe.
Most welcome 😊
Is this roti made of whole wheat grind atta or its ashirvad or someother brand?because i do it from whole wheat aata it come soft only while cooking after cooking it tooo rough or hard.
I used Whole wheat Sujatha Gold. After I use many brand finally I satisfied with sujatha gold. I am using the same brand since 12years. Please try.
@ sure thanks for the reply i hope in sujatha brand no maida is added
@@neethumenon6966 the package says 100% atta. I believe so.
@ ok thank tou let me try
Can we do this same for chapaties to carry for traveling for two days
Yes you can
You'd hv started cooking at a very young age??!.. What deft hands! Amazing level of expertise! I mean, it's a comment coming in consolidation on your overall cooking prowess.. A warm hug for such visual treats.. Btw, this is precisely how i make the dough n cook. Only difference is i don't grease n fold, instead turn them to phulkas.. But I'm doubly sure ki what you've made would taste greater.
Thank you so much 😀
Camera speed deftness too. Make a little larger phulka, apply ghee, let rest for 15 min in damp place ... Valla ! You got soft chapatis.
Very nice
Thanks😍
Wow😍😍 very Nice 💞💞Thank you so much💕💕
Most welcome 😊
Thank you. Sister. Nice Recipes. God bless you. 🙏🙏🙏
Thank you so much
I did not know that dahi can also be added instead of oil during kneading. I subscribed. 😊
😊😊
Super soft n puffy chappathy recipe thank you
Welcome 😊
Very good
Thanks😊
I made as you said by adding curd..the result was amazing..
Great 👍Thank you so much😊
thank you so much....i tried this i love the outcome
You are welcome 😊
Hi friends. hope you are good. yours videos are creative and awesome. keep up the good work.. stay connected lk 381
Thank you so much 🤗
Do you take class for making chapatis? If yes, I want to join.
Haha. Sure, thanks😊. Right now this is my class, I shared here😊
Can i use ghee instead of oil
Yes you can
Hi mam may I get the chappathi roller and board link pls
It's my vegetable cutting board. Bamboo board.
@@bhusanur.cooking ok...thnk u
Is it healthy to mix curd with wheat flour to make dough for चपाती.... Can we add ghee or oil to the flour...
Yes😊
Good❤👌👌
Thank you! Cheers!😊
Very nice recipe friend hii new friend ❤❤❤❤❤❤❤❤❤
Thank you so much 😊
Wonderful softer chappati ❤
Thank you so much 🙂
It always used to be difficult to prepare the dough properly. After watching your video and following it Came too soft!! All thanks to you! 😊
My pleasure 😊
Thank you soo much..I tried your method...very happy to say that for the first time in my life I made soft chapathis..thank you..
Most welcome 😊
I'm gonna try this recipe. May i know the water u use - is it a room tempreture or warm water?
Water @room temperature😊
Mam will it get sour taste in the afternoon by adding curd? Please advise
No, it won't
I am doing this right now
Hope you enjoy this recipe.😊
@@bhusanur.cooking I did....very tasty
Great😊 Thanks for the feedback.
Hi..a very good day.to you. I'm your new subscriber. I love chapati eversince I work with my indian friends in Kuwait. Now I'm making it with a twist as I avoided yeast.in my foods like bread. I added some savory spice like dried oregano, mixed herbs sesame seeds poppyseeds in the dough and it's really delicious 😋🤤.
Thank you..
Watching from Hong Kong SAR 🤩 China
Thank you so much😊
I do this the same way like my mom used to do but now will.pu curds tks for sharing
Thank you so much😍
Super man🎉🎉
Thank you 😀
I tried it today and it came out very soft and thin❤loved it.. Thank u for this recipe❤
My pleasure 😊
I cannot get mines soft and thin. I have trouble rolling
I m trying out today
Looks good.sure will try this soft chappathi's.
Hope you enjoy
@@bhusanur.cooking Today i tried this chapathi recepie.It came out well and soft.thank you.
Thank you so much for the feedback😍. Keep watching more videos
Delicious tortillas mexicana 🙏 we are all the same!
Thank you so much😍
now I know how to make😊
Thank you so much😍
It takes time but is not complicated. Thanks for the recipe 😋
My pleasure 😊
Hi we add boiling water for soft roti.South Africa
Yes hot water gives very soft chapaties as it deactivates the gluten.
Best.wheat
Kaun.sa?
🎉🎉🎉 Very Nicely Done
Can we store this fridge and for how many days it stays fresh madam
Yes, it can stay fresh in the fridge for about 2 to 3 days.😍 store them in an airtight container or wrap them in aluminum foil or plastic wrap to prevent them from drying out.
Which type of curd we use
Homemade fresh curd
Ok
God bless you.
..
😊🙏
Very nice ❤❤❤
Thanks 🤗
Did you use white flour or whole wheat flour? Please confirm. Excellent demonstration
100% whole wheat flour
@@bhusanur.cooking thank you for your prompt response.
Hi must i use cold water whn mixing
Normal water
Hi! Nice video.. I have doubt, what should be the flame level for 2nd chapati When I cooked 1st chapati on high flame, second One is getting burnt and sticking to tawa when it Is kept on same flame? Please guide when to change flame from high to medium-high ?
There is a magic behind cooking chapathi😊. Initially keep it on high flame and keep adjust to medium to medium high as per the heat requirement without overheating the tawa. But don't cook chapathi in low flame.
Do I need to add hot or cold water ? Pls let me know if you can .. many thanks ❤
Normal water
Thank you so much this was delicious. Love from Morocco your brothers and sisters in north africa 🇲🇦❤
Thank you so much
Nicely explained with good tips to make soft n smooth chapatis..👍
Thank you so much 🙂
Which pan are you using for chapatis?
Cast iron
Thank you very much
Great❤
1no.
Thanks😊
Great thank you.
You are welcome!
Very Good. Excellent ❤❤
Super ❤
Thank you so much😊
Tasty
Thanks a lot😊