I need useful tips from my visitors and readers.....
how to keep plain chapatis soft for long time say 6-7 hours or more? I make my chapatis soft but it doesn't stay that way for long time. I heard some people can make chapatis that stays soft for more than 24 hours. If you know, then share with me how you make your chapatis that stays soft for long time. Write down your tips in comments section of this post and I will share those tips with everyone.
Anuvidya shared her tips...thanks a lot, Anuvidya...your tips surely will help lots of us...Anuvidya of
...a little bit more...says :
Some that I know but don't follow:
While kneading:
Using whey (water left over from making paneer)
Using milk or yogurt
Using one small boiled potatoes (I know for a fact this works)
I don't use any of the above, except potatos occasionally. I knead with a tbsp of oil and water into a nice smooth ball (about 10-15 min), rest for 30 min.
Roll them out fairly thin. Cook both sides on a tawa without oil.
Take it out and brush some oil or butter on top.
Keep stacking them one on top of the other and store in an air tight container, with a small paper towel to absorb any excess moisture. Works like a charm everytime.
Hope this helps!
Purnima of
Fantasy Cooking shared her tips as well......Thanks for your step-by-step instructions, Purnima..It's a treasure
Kneading - With water - proportion 1 1/4 C to 3 C of flour, substitute half C milk for softer ones. Mix the flour uniformly a tsp of salt n two tsp oil. Make a well, add all the liquid (water/milk) circular hand motion, make a soft dough, if needed add water little by little, till smooth dough obtained. Brush the top of dough wt around a tsp oil, cover the vessel with lid, resting time - 30 mins.(a must)
Rolling - Use minimum flour to dredge, that makes chapati hard. Make disc puri size, brush two drops oil surface, fold to half, again brush whatever oil left on finger,fold again..u geta triangle, pinch the edges together at center from top, keep aside, repeat with all remaining dough.
Dip in flour and brush the remaining flour off, start rolling in a manner where the sides/edges are rolled thinner than the center.Ensure it doesn't hv extra dry flour.
Heating : Tawa shd b on medium high, with a cloth brush the tava with light coat of oil, when hot, place the rolled out dough. When the surface side rawness has vanished, flip it. It will start balooning, with help of cloth/flat spatula, gently press the flat part of chapati, keep a cloth ready in the dish, place the chapati, smear a drop or so of oil if needed with back of the spoon, cover. Repeat. B4 placing the next chapati, just to get rid of any flour on tava, which subsequently gets burnt and ruins the flavors of next batch, run a cloth with which initial oil was applied on tava on a low flame, then place next one. Stack it one above other, cover it. After maybe 10-15 mins, transfer to a round vessel with airtight lid. Ensures to maintain softness..but again 7 hours not sure.
Place the rolled out chapatis b4 roasting between waxed paper sheets n freeze them , 15 mins thaw b4 roasting so u save time on kneading,resting, rolling out part, plus just cooking time wd b taken. (If this is too much for a comment, pls reject it! :D Very bad at Preci-writing)
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