You have Flour, Butter and Milk, Make this Super Soft and Rich Layered Chapati | Soft Paratha | Roti
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- Опубліковано 2 гру 2022
- If you have flour , butter and milk together with some salt and sugar, you make this super soft and rich layered chapati, perfect for holidays or just any day of the week.
INGREDIENTS
5 Cups All purpose flour ( about 750g )
5 Tbs Salted butter ( 56g )
1 Tsp Kosher salt
1/2 Tsp Sugar
2 Cups Luke warm milk, add extra milk or water as needed - Навчання та стиль
I am a Sierra Leonean. My daughter has been to Kenya, and she can not stop talking about chapti . I am going to surprise this Sunday .Thanks for sharing. ❤
How did it go?
Hey can I come over for Sunday dinner 🍽
I just love how you emphasize "WITH CLEAN HANDS"😊. I LIKE YOUR ACCENT. NICE JOB. THANK YOU🙏❤️👍🇯🇲
For a moment there I thought this was gonna be one those no narration cooking videos infesting UA-cam. Glad I stuck around. Great show!
Excellent product, many people from different cultures, will have something to say, some negative and some positive. Either way, it is prepared to be eaten with a stew, protein or by itself! Delicious!!! ❤
It's Paratha, south Indian most loved breakfast 🥞 hats off to the chef 🙏 for sharing the recipe for us
I love Paratha. I used to eat it when I was in Dubai.
Delicious..... Made by Indians and Pakistanis
The Goans brought it to Kenya. They are the largest group from South India. But it could be the Pakistanis as well, as they were a larger community than the Goans. It is so wonderful to see that the Kenyans have taken it and made it their own. Each community gets it's cuisine from other communities, like the tandoor oven is used all the way from Turkey to western China.
In East Africa, it is chapati. As identified by the black Africans. The Asians(of Indian descent) would call it as you called it.
@@Dan-xx5jq Such an interesting comment - thanks!!
Wow!!!! Looks delicious 😋❤️❤️
Looks yummy 😊
Looks so yummy 🤤
These are so much fun to make! You can do all kinds of rolls to make those marvelous layers. I have seen pleats, cinnamon rolls, cones, two strand twists 😂
But Chef's videos are truly the best example of processing & cooking them I have seen! I smiled through the whole video. I'll be watching all of your videos 😂 Asante Chef!
Looks delicious🤤🤤🤤
Looks delicious 😊
Looks delicious. Thanks Chef👍🏿👍🏿
Great explanation of how to make chapati. It's actually our Indian word for what foreigners call bread.
I appreciate your way of teaching. Thank you brother.
MashaAllah you chapati is nice
Looks wonderful
Chapati is my favourite bread hands down & so versatile can eat it all day 😋
Me too.
I always knew it as Paratha. Made by Indians/Pakistanis.
It's been long. I'll try it.
having chapati right now and reading this comment just made my day.
Looks so yummy! I'm going to try to make these! Thank you!
Looks delicious
Looks Delicious. Fantastic ❤
Thank you for sharing recipe vary nice 👍
Thank you chef for sharing your recipe ❤ yum 😊
Great job love it
I love it 💞
This really soft and delicious chapathi. Thank you so much for sharing your knowledge 👍🏻
If you have flour , butter and milk together with some salt and sugar, you make this super soft and rich layered chapati, perfect for holidays or just any day of the week.
INGREDIENTS
5 Cups All purpose flour ( about 750g )
5 Tbs Salted butter ( 56g )
1 Tsp Kosher salt
1/2 Tsp Sugar
2 Cups Luke warm milk, add extra milk or water as needed
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❤,
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🥰
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It looks yummy 😋😋😋
It looks delicious
I tried this recipe today and my husband loves it. It taste sooo good. Thank you chef.
Glad to hear that
I have to try this over the weekend
Those chapatis look truly delicious! Thanks for sharing Chef Wainaina
Can't wait to try. They look so delectable.
Looks so good
The Chapatis look delicious !!! NIce easy recipe !!!
Thanks for this recipe. Looks very delicious and your step by step I striction makes it simple. Will definitely try it out.
Just excellent!
Watching from South Africa
Wow absolutely yummy thanks so much for caring and sharing God bless you
I tried these and LOVED them. Thank you Chef Wainaina💕
Wow am going to try
Are awesome 👌 ❤❤❤
Looks so delicious. The only
They look yummy yummy. I'll definitely try with butter and milk.
Love this
Looks more delicious
Looks good I will try cooking it
This guy is a life saver! I became a perfect chapati maker from here.
❤
@@fawziasiddiq7763🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
Very interesting
Is butter the same as margarine? Ike bueband?
Perfect.well done
Those look delicious.
Looks yummy.
Loved watching you make those beautiful chapati'. I also love the fact that you remind people to be clean when working with food, I've watched so many people cook wearing jewelry, long finger nails and or nail polish, thank for that. Keep showing us your cooking skills and some of us will drool while watching you cook your yummy dishes.
I thought you would like this one for the girls
@@carolp1200 m
This is so true! I've been right put off when watching some of these people handling food with with all the things you mention and it's sickening. Sometimes I want to comment but not sure if it would offend others. So glad you mentioned it! At least I know I'm not the only one who thinks this way. This chef is brilliant and a true cook!
This looks so good. I’m going to try this today. I love butter! Thank you, chef for the recipe.
I am definitely going to try itthanks for sharing
Will try this recipe, thank you for sharing.
I love this recipe,will definitely try it
Looks delicious I will definitely try
Chef Wainaina, you did it again!!!!! I'm a loyal follower, and I wish UA-cam would let people add pictures. I have tried all three of your chapati recipes, and this one wins! They came out PERFECTLY soft with Layers upon Layers and can I tell you how pretty they look?! My husband is shocked, I am shocked and my 2-year-old refused to eat dinner because she is teething, but when I offered her one of these chapattis, she ate a WHOLE chapati dry! That's how soft and perfect they are!
I own a dessert company and one of the things the culinary world teaches you is that a good chef can teach anyone! My struggle with other "chef's / bloggers/ even individuals or family members" is that they may be good at something, but they can't teach anyone. The famous statement by Kenyans," me hupima na macho - I eyeball ingredients," drives me nuts. But, the thing I adore about you is that you give accurate measurements for anyone to attempt and isn't there to eyeball with you. From one chef to another....THANK YOU!
On that note, I used a Kitchen Aid to mix the ingredients ( for those who are curious if it would work), I then put the dough on the counter, added some oil on my hands and manipulated it to a round ball. Placed in back in the mixer, covered the dough with cling wrap and went to run errands. The dough was resting for approximately 3 hours (unintentionally), but when I came home it was a breeze going forward. Now I will be making this chapati this way for the rest of my life.
Question Chef, could you please give me measurements if I wanted to double and triple this recipe? I would appreciate it. Thank you!
This seems like a lot of work but it looks delicious. Thank you for this recipe!
Well explained will try it
Wonderful.
Wow this looks easy to do and delicious to eat. Thank you.
I tried the other chapatis and my family loved them. i now use the recipe all the time. i will definitely try these ones. The magic is in the butter and olive oil. I will eventually skip the milk
It's yummy,I want to cook that
Great I will try
Hey chef wainaina....you've turned me into a good chef honestly❤my family loves my meals alot❤❤❤thanks so much😊🎉
Love ❤️ the recipe, well done. Definitely I’m going to make it. Thank you.😌
Lovely
They look so good, will have to try this recipe
Will try looks good and easy
Love chapati,roti and paratha ♥️😍♥️ thank you for sharing your recipe 😊
Aren't Chapati and Paratha the same?
They look like flour tortillas! We always covered them in butter and sugar. Yummmm!
Waao, good tips 👌
I'll surely try this !
Every culture has their own version. Yours looks good.
I put tomato sauce, onions, green peppers and mozzarella cheese for my pizza fix.
This is way different from pizza though.
@@Paradigmshift5727 Different is fabulous.
We all still use the same ingredients.
Why I live in NYC.
My circle looks like The United Nations.
We love cooking together.
You cook what you like. How you like it.
That's the fun thing about cooking.
There really are no rules.
Some people don't put eggs in their mac and cheese.
It's okay. How ever you like it.
Have a beautiful day. 💜💜💜
@@sparkle3000 what I meant is, this is totally different from pizza. We have pizza here too in Kenya, (and your argument of having different ways of cooking it may apply here), and then there is chapati.
@@Paradigmshift5727 It's all good.
I know what Chapati is.
I make my own pizza sauce and put cheese, onions, green peppers on anything bread if I can, even Thomas English Muffins. 😆
Love, 👋 💘
Brooklyn, NYC
I'm a chef. 🙂
@@sparkle3000 got you😊. Thought you had mixed them up. It's all good.
Have a great day ❣️. Love from Nairobi, Kenya.
They look very delicious!! With coffee a perfect combination! Thank you chef!
The Chapatis look so delicious. I will do it at home. Thank you chef.
Thanks you for sharing” looks so yummy’
I love the idea love it love it love it
Love how you make the chapatis so good 👍…great demonstration plus great skill ❤
❤❤😊am trying it today
I could eat it all the time..Love everything you cook..Everything is always so delicious and tasty 😋
👌👌🙏🙏v good explain, trick, tips 👌👌🙏🙏
Look delicious
Looks yummy 😋 thank you
It’s a pleasure to listen to you. Your thorough explanation and demonstration along with your encouragement makes this a winner. Thank you!
Wow, thank you!
That looks so delicious! I could do with a dozen of that right now.
Hehe
Look delicious I will try
Looks good
Great intro to chapati for me. I especially like the method of butter and roll up, then twirl into a bun to eventually enhance the beautiful final shape. Thank you Chef. You have inspired me to try this.
THmhat aint a basic chapatti
This is called roti canai here in Malaysia! It's not chapati. Chapatis must be dry!
@@PumaLyn
"Pp.
@@PumaLyn he explains that he calls this Rich chapati; he has another recipe for the regular chapati
@@tonytucket 😅😅😅😅 ko u by by
The chapatis look awesome! Thank you, Chef Wainaina, for sharing your recipe with us!
A nice recipe
Beautiful technique 😊 ty..
Absolutely love your recipes! Going to do this one tomorrow after I run to the store and get some more milk😊
Thank you ,really appreciated 🙏🏿
Love it
@@chefwainainahi can one use water instead of milk
Sir no rising agent
They look so yummy..you make it look easy to make. Just a few ingredients and you have something delicious..thanks for the cooking demonstration. I look forward to seeing more and I will try this recipe. Yum!🥰
I like it they looked so delicious thank you for sharing with us ❤️❤️❤️
Thank you for the wonderful recipe I will definitely try it
Will definatly try this, my chapatis comes out hard always, not sure where i go wrong, thanks for sharing this chef👍
Give couple punch while kneading the dough and make sure you put enough water
I m not an expert but since I make chapatis a lot, I guess I can help with ur problem of hard chapatis ..
First, how you knead is important.. give extra punches, knead the dough for a longer time.. to make the dough softer than you already do add few more tablespoons of water while kneading..
Second.. the flame for cooking chapatis is very VERY VERY CRUCIAL.. Basically, hardness comes from lower heat than needed.. Ideally, it should be medium high flame, more at the higher end.. not to high, but definitely not low or just medium.. Low heat and more cooking time makes them harder.. .. So, make it slightly at the higher end rather than medium.. because chapatis are very sensitive to heat changes.. even a slight lowering of flame while cooking makes them turn out hard.. Lowering the flame increases the time required to cook.. even a slightest increase in time like few seconds more, I mean, just few seconds more like 6 to 8 secs (perhaps even lesser) can make them hard.. So timing is very very very very crucial too. .. I cannot over exaggerate this point.. That means you need to be on your toes whole cooking.. Turning chapatis faster but not too frequently..
That brings us to the third point..
Third.. Timing.. As the amount of heat and time are related.. check out the above point.. Less heat and more time makes chapatis come out hard..
Ideally, chapatis should be cooked for less than a minute per side to in order to not make them hard.. Watch chapati making in real time to understand this factor..
Fourth point.. Frequency of turning..
While cooking chapatis don't turn them more often.. I limit it to only 2 turnings.. in some cases 3.. that's all.. with few seconds of cooking on medium high heat on each side.. that's all not more.. if you turn them over 3 times like 4 or 5, they will become hard..
You will need practice to get the sense of timing and flame. . experiment and you will get it.. The trick is as soon as you sense that it must be cooked, TURN it IMMEDIATELY without wasting time to other side, don't wait even for a second. . So, you need to be on your toes, alert.. Then few seconds later as soon as you think it's done turn them quickly or take them off the pan immediately.. Remember, generally peolple tend to underestimate the time taken to cook chapatis.. in other words, they are done faster than we estimate...
Fifth but not least... it's very crucial how you store your chapatis as soon as they are out of the pan.. they should not be exposed openly without cover otherwise they become hard, they should not get cool soon.. Avoid airtight containers as they need some air to release water vapour... but put them in pot like utensils not on plates.. and cover the utensil immediately, you can use paper towels too.. may be a muslin cloth.. or a lid with holes, normal lids will do as long as it's not airtight... but the chapatis need to be covered when they r already hot..
Bottomline, overcooking, more cooking time, lesser heat than necessary, frequent turning, exposing them uncovered makes chapatis hard..
If you want try this experiment .. one day, just for fun, cook chapatis on a very very low heat for a very long time each side without burning, make them thin and you will end up with very hard, crunchy, breakable interesting chapatis like tortillas.. They are tasty too..
On the other hand, some day, try making them on very high heat turning them very very fast few times only without burning them and you will end up with very soft chapatis. .
Experiment, take risks to learn more and you will know....
Hope these tips helps you to turn out soft chapatis... 🌸🌮
The Rich Layered Chapati is super soft and extremely good 😍😋.
Perfect outcome....yummy....
Amazing recipe! I just tried it and it is delicious. Thank you!
What a gorgeous video...
Well explained... Well demonstrated... Well presented...
Thank you so much Chef D Wainaina... ♥
@Hello there, how are you doing this blessed day?
Love It Chef!!!I normally make my roti, with just water, salt and oil but when heating them in the microwave it becomes tough, so I am looking forward to trying your recipe, thanks so much🙏
Hey Shan, try to heat for a short time say around 20 seconds to start with . Yes try my recipe you'll enjoy it.
Thanks for sharing such beautiful recipe. Looks amazing.❤
The Chief did say this is one of three different ways that he makes them. This one would be great for special occasions. 😊❤
Looks delicious Chef- new subscriber.
Thank you 👍🏿
I love this bread. I had the privilege of enjoying a traditional African meal at my friend’s home. It was amazing.❤
Chapati is traditional Indian, not African.
@@gitarani9269 thanks for the take on history but the first time I had it was from a person from Kenya. However this family that gave the dinner was blended…West African/Indian. Thanks for the concern😏
@@wandahoward9636 It isn't historical. Even today and everyday this is a routine dish eaten by everyone in India, rich or poor, irrespective of socio economic strata. I find it funny when our routine dishes are called African. Would you call noodles or pizza African ?
@@gitarani9269 got it…they’re Indian🤦🏾♀️. You said that in the first reply…great. I can’t tell if you’re informative or nasty, right now…okay, they’re Indian…point taken noted. 😏Origin is history, although it is eaten everyday.
Great effort
Thank you for sharing
Eat them with chana dal so delicious 🤤 I let mine rest for like 2 hours. The longer the better
You mean after kneading the dough or after seperating them into balls
@@barbaraatieno4187 after kneading the dough I let it rest for about 1-2 hrs. When I separate them into balls I also let them rest for a few minutes. This helps make the dough relax and get stretchy ☺️ hope that helps. Let me know how they turn out
Chef, can I use an almond or coconut flour with these. Thank you for easy to follow recipe.
Give it a try. Gluten is key in chapati making, so the end result will differ