How to make soft chapati | Soft chapati | Chapathi Recipe | Chapati Recipe

[@AmmuAmulya-o5t]

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❤

[@bhusanur.cooking]

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! 😊

[@S.v.kallyanSheti]

Very good way of demonstration. Need to try and check. Thanks

[@bhusanur.cooking]

Thank you😊

[@harichandana.chetty817]

I made the best chapatis in my life using this recipe. They were not round but they were delicious and soft!

[@bhusanur.cooking]

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! 😊

[@Magizhnan20]

First time my chappathi become so soft I love it thank you

[@bhusanur.cooking]

Welcome 😊

[@abdulrahmandhany8056]

Really appreciate the meticulous way you made the chapatis. Did not waste even an ounce of flour.. lovely indeed.

[@bhusanur.cooking]

Thanks a lot 😊

[@bushublossom7995]

I always struggled making chapatis. Tried a lot of recipes but failed. Your recipe is just perfect. Thank you dear. God bless you! 😊

[@bhusanur.cooking]

Glad to hear that😊

[@Agastya_Paatashaala]

This is the best video for the making of soft chapati & I got the same

[@bhusanur.cooking]

Thank you so much😊🙏

[@ganeshpandit1190]

amazing way and tricks to make roti and a lot for sharing such a nice recipe ❤❤❤❤❤❤

[@bhusanur.cooking]

Thank you so much 😊

[@pinkmonkeybird2644]

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

[@bhusanur.cooking]

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😊

[@MangaloreanMomDSAsKitchen]

Very nice.. thanks for sharing this recipe

[@bhusanur.cooking]

Most welcome 😊

[@angelachen1070]

Nice and easy to learn recipe, I followed it and make a okay chapati. Thank you very much

[@bhusanur.cooking]

Most welcome 😊

[@luckyy1689]

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.

[@bhusanur.cooking]

Hope you enjoy😍

[@annuraj1154]

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]

Thank you😍

[@primordialarchetypes2927]

@@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!

[@bhusanur.cooking]

​@@primordialarchetypes2927 🙏 It may help some people if they follow each steps carefully. Please ignore if you know already☺

[@aravindbharath8144]

​@@primordialarchetypes2927 It's helpful 4 many beginners please don't be a stereotype.

[@bilawalrandhawa5694]

It really works I quit chappati for 6 months and I loose my weight now I am 67 kg I was 82 kg

[@bhusanur.cooking]

😊

[@maryanitha5043]

Looks really soft...

[@febathomas6939]

❤

[@christiane934]

Very good. The cook seems to be an artist ... God bless.

[@bhusanur.cooking]

Thank you so much😊

[@octoberaurora9223]

Hello it looks very nice! When you pressed the chappathi with cloth, is it wet cloth or normal dry cloth?

[@bhusanur.cooking]

Thank you so much😊. Its dry cloth

[@neetabhat5316]

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.

[@bhusanur.cooking]

Thank you so much 😀

[@Shiva99333]

Camera speed deftness too. Make a little larger phulka, apply ghee, let rest for 15 min in damp place ... Valla ! You got soft chapatis.

[@kajalsuresh2011]

Thank you very much, I just added curd in dough, it turned super soft 🎉

[@bhusanur.cooking]

Wonderful!😊

[@aramuses]

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! 😊

[@bhusanur.cooking]

My pleasure 😊

[@evelyncerenio3735]

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

[@bhusanur.cooking]

Thank you so much😊

[@cimebz]

My mom's always making this for eid, and now i will learn 😊😊

[@nominou6]

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 ?

[@bhusanur.cooking]

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😊

[@nominou6]

@@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.

[@priyankapatil8613]

Thanks for advice I tried by adding curd came very soft ☺️

[@bhusanur.cooking]

Thank you so much😊

[@smithaamin9352]

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..

[@bhusanur.cooking]

Most welcome 😊

[@SumairaKhalid-tw1jn]

Attey m dahi dalny sy kiya atta khrab nae hoga? After 1day?

[@Vinshali]

Really worked for me 😊 best video for chapaties on KZbin….i had given up on making chapaties thank you for secret ingredient curd 🎉🎉🎉

[@bhusanur.cooking]

Most welcome 😊thanks for the feedback😊

[@nikithaferrao7801]

I tried it today and it came out very soft and thin❤loved it.. Thank u for this recipe❤

[@bhusanur.cooking]

My pleasure 😊

[@nicolahibbert9062]

I cannot get mines soft and thin. I have trouble rolling

[@ashalathamohanraj7139]

I m trying out today

[@pk_vlogs26]

perfectly made....awesome

[@bhusanur.cooking]

Thanks a lot 😊

[@prajwalnerkar1705]

Thankyou for ur video it was best video because of these video I made chapati in morning

[@bhusanur.cooking]

Most welcome 😊

[@lolobritto4225]

Very nice video How do you roll from triangle to circle? I find it difficult

[@bhusanur.cooking]

Easy. Lots of experience 😍

[@nancywest1926]

Lovely!

[@tyronenikolaus5551]

Good video, can you explain what is "medium high" heat @4.41

[@bhusanur.cooking]

Thanks😊. Medium high heat - what I refer is set knob "higher than medium and lower than high heat". Hope you understand.

[@kimbck4065]

Thank you so much this was delicious. Love from Morocco your brothers and sisters in north africa 🇲🇦❤

[@bhusanur.cooking]

Thank you so much

[@tnusharani3007]

Super mam soft and deleceious chapatis

[@bhusanur.cooking]

Thanks a lot😍

[@sr-ee6sx]

Awesome 🙌 thanks a lot, soft like in restaurants 👌

[@bhusanur.cooking]

Thank you so much 😊

[@jayaxavier6805]

Very useful tips for soft chapathi.

[@bhusanur.cooking]

Thanks a lot😊

[@audreykoko6671]

Very good must try, my rotis are not so good, thanks for this lovely recipe.

[@bhusanur.cooking]

Most welcome 😊

[@mariadmello7914]

Very nice 👌

[@bhusanur.cooking]

Thanks 😊

[@sheethalnarayan9832]

Can you please share the details of the pan used

[@fiqahhasan5843]

I'm gonna try this recipe. May i know the water u use - is it a room tempreture or warm water?

[@bhusanur.cooking]

Water @room temperature😊

[@oldfurniture5865]

This is a really good recipe.

[@bhusanur.cooking]

I'm glad you like it😊

[@yashu128]

Loads of love nice recipe just felt hungry after i saw this

[@bhusanur.cooking]

Thanks a lot😍

[@udaiti6784]

Amazing! 👌

[@bhusanur.cooking]

Thank you! Cheers!

[@VP-hm7zo]

Is it healthy to mix curd with wheat flour to make dough for चपाती.... Can we add ghee or oil to the flour...

[@bhusanur.cooking]

Yes😊

[@deepakdandekar6078]

Everyone is master of some recipes n making soft chapatis is one of them......I m still facing this challenge 😜. Anyway let me try your method too as turning soft chapatis is like dream coming true 😊😊😊😊

[@bhusanur.cooking]

Thank you so much 😀

[@rajesharajraj864]

Always my chepathis turning out like appadams (papads 😢) Don’t know what mistake I am doing

[@nimalihettiarachchi5707]

Do I need to add hot or cold water ? Pls let me know if you can .. many thanks ❤

[@bhusanur.cooking]

Normal water

[@sushilashukla1289]

Hi we add boiling water for soft roti.South Africa

[@peachNplum]

Yes hot water gives very soft chapaties as it deactivates the gluten.

[@sanghrams.a.7649]

I am really getting soft chapatis now. Minimum effort and max benefits. Thank you 🙏. Can you please share link for the sabudana Khichdi recipe?

[@bhusanur.cooking]

Thank you..Sabudana khichdi: kzbin.info/www/bejne/h2OsdZuOi7V2fMU

[@maryinfentta664]

No words to comvey my thanks to u mam😍🙏for the first tim i made soft chapthi because of ur tips and tricks in this video and got good comments from my hubby 🥰 thank u very much mam

[@bhusanur.cooking]

Most welcome 😊

[@amarjeetdot]

I did not know that dahi can also be added instead of oil during kneading. I subscribed. 😊

[@bhusanur.cooking]

😊😊

[@neethumenon6966]

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.

[@bhusanur.cooking]

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.

[@neethumenon6966]

@ sure thanks for the reply i hope in sujatha brand no maida is added

[@bhusanur.cooking]

@@neethumenon6966 the package says 100% atta. I believe so.

[@neethumenon6966]

@ ok thank tou let me try

[@shaheroselalji9890]

Did you use white flour or whole wheat flour? Please confirm. Excellent demonstration

[@bhusanur.cooking]

100% whole wheat flour

[@shaheroselalji9890]

@@bhusanur.cooking thank you for your prompt response.

[@mariapinto9886]

I do this the same way like my mom used to do but now will.pu curds tks for sharing

[@bhusanur.cooking]

Thank you so much😍

[@laxmimani5004]

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 ?

[@bhusanur.cooking]

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.

[@sanjaykumbhare3563]

Do you take class for making chapatis? If yes, I want to join.

[@bhusanur.cooking]

Haha. Sure, thanks😊. Right now this is my class, I shared here😊

[@kukudiify]

Can you please share how to store chapati for long time in the freezer ?

[@bhusanur.cooking]

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.

[@V.S.BKumar]

We use milk in making chaoathies, now we try with curd.Good video

[@bhusanur.cooking]

Sounds great!

[@anjalithakur6523]

Can we do this same for chapaties to carry for traveling for two days

[@bhusanur.cooking]

Yes you can

[@MutualFundsBONIGALASOLOMON]

Thanq for your Efforts to learn us to make chapathi.

[@bhusanur.cooking]

My pleasure 😊

[@shitalgavade9493]

Nicely made and explained too

[@bhusanur.cooking]

Thanks a lot 😊

[@passdedutch]

Sorry I wasn’t leaving them long enough on the pan, my second batch turned out perfect … thanks so much.

[@lakshmishyam9297]

Mam will it get sour taste in the afternoon by adding curd? Please advise

[@bhusanur.cooking]

No, it won't

[@sunithav3688]

Really soft chappathi 👌🏽👌🏽

[@bhusanur.cooking]

Thanks alot

[@sanjaypatni1]

Great❤

[@sujatapalankar3431]

Wow😍😍 very Nice 💞💞Thank you so much💕💕

[@bhusanur.cooking]

Most welcome 😊

[@anilrannavare3281]

Thank you. Sister. Nice Recipes. God bless you. 🙏🙏🙏

[@bhusanur.cooking]

Thank you so much

[@whiteminiature306]

Can i use ghee instead of oil

[@bhusanur.cooking]

Yes you can

[@simonacotea1671]

It takes time but is not complicated. Thanks for the recipe 😋

[@bhusanur.cooking]

My pleasure 😊

[@rahuldhaparde2349]

Best.wheat Kaun.sa?

[@foodie_madman7031]

Do we need to keep the flame in low, high or medium?

[@bhusanur.cooking]

It is generally recommended to cook them on medium to high heat.

[@rashmiag5492]

Can we keep this for 2 days and take to travel ?

[@entity5678]

I made as you said by adding curd..the result was amazing..

[@bhusanur.cooking]

Great 👍Thank you so much😊

[@venkataramaniyer2580]

Very thin and soft chapaties !!! Great indeed. Thanks a lot. 👌👍🙏💐

[@bhusanur.cooking]

Most welcome 😊

[@rameshchandrapatel6130]

Very nice receip.

[@bhusanur.cooking]

Thanks a lot😍

[@SurenderSingh-u3g]

I am your new subscriber . I liked your videos in the first view

[@bhusanur.cooking]

Thank you so much 😀

[@AlpeshGilani]

thank you so much....i tried this i love the outcome

[@bhusanur.cooking]

You are welcome 😊

[@gaurishankarnandi9738]

Very good

[@bhusanur.cooking]

Thanks😊

[@ravindraisaacs6280]

Very nice

[@bhusanur.cooking]

Thanks😍

[@mohammedsameerrazvi9601]

Good❤👌👌

[@bhusanur.cooking]

Thank you! Cheers!😊

[@j.w8680]

Loved watching you make these! My Mum made rotis, but never really showed me properly how to do it, so am learning thru' relatives & KZbin! Never seen anyone add yoghurt to make them more pliable, but my cousin's wife used to add a teaspoon/2 of oil to the dough to achieve similar results. Your rotis look really nice ! Can they be frozen successfully?

[@bhusanur.cooking]

Thank you..You can freeze it successfully😍

[@krishnaveni5453]

OMG what a amezing చపాతి it's very smooth

[@bhusanur.cooking]

Thank you so much

[@lerinadsouza7179]

I tried this soft chapathi 👌

[@bhusanur.cooking]

Glad to hear that. How was it?

[@lerinadsouza7179]

It was really soft chapathi and my husband liked it

[@sallyd7551]

Hot or cold Water?, What about oil?

[@bhusanur.cooking]

Normal water. No oil for making dough

[@roopsarun]

Can we store this fridge and for how many days it stays fresh madam

[@bhusanur.cooking]

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.

[@pmshah1946]

Just one question. How long would they remain soft before drying out and becoming chewy, if at all?

[@bhusanur.cooking]

It will stay all day soft. Once it cool down store in a airtight container.😊

[@pmshah1946]

@@bhusanur.cooking Thanks.

[@shakim3765]

Very good work.

[@bhusanur.cooking]

Thank you! Cheers!

[@KarunaGovindasamy-sm7nn]

Hi must i use cold water whn mixing

[@bhusanur.cooking]

Normal water

[@rameshkawade7574]

Tasty

[@bhusanur.cooking]

Thanks a lot😊

[@tnusharani3007]

Super man🎉🎉

[@bhusanur.cooking]

Thank you 😀

[@SwapnilChavan-v5k]

1no.

[@bhusanur.cooking]

Thanks😊

[@farzanapashajahangeer]

Thank you for sharing the recipe dear

[@bhusanur.cooking]

My pleasure 😊

[@A.B.C.58]

beautiful, puffy, soft rotis. I think curd has made the rotis soft. what is the brand of wheat flour used or you ground raw wheat in mill? thank you. So far I didn't add curd. hereafter I will follow your method. thank you a lot sister.🥰👌👍🤲🤝🙏🏼🙏🏼

[@bhusanur.cooking]

Thank you so much.. I use Sujatha gold or sometimes Aashirwaad

[@A.B.C.58]

🥰👌👍🤝🙏🏼🙏🏼

[@sujatabanerjee8702]

Teach

[@peachNplum]

For soft Roti's, try to use Lokwan wheat. Better buy, pick and grind wheat in chakki. All branded attas are MP Sihore which has gluten so Roti's don't remain soft after storing..

[@A.B.C.58]

@@peachNplum namesthe and thank you sir, madam. wish u happy new year 2023

[@rajammalr2084]

Super super super

[@bhusanur.cooking]

Thank you so much😍

[@NavyaShree-t2p]

Super ❤

[@bhusanur.cooking]

Thank you so much😊

[@hazelsalmorin-ram]

now I know how to make😊

[@bhusanur.cooking]

Thank you so much😍

[@jamdula...7535]

Nice ...😊😊

[@ShailajaChavali]

Which pan are you using for chapatis?

[@bhusanur.cooking]

Cast iron

[@ShailajaChavali]

Thank you very much

[@twinklemalhotra729]

Arts / curd / water will hot or cold?

[@bhusanur.cooking]

Normal water only

[@srimathmoulika2775]

Is it store and eat the next day..???

[@bhusanur.cooking]

Yes you can, wrap it in a cotton cloth or parchment paper and store in an airtight container and refrigerate for 2-3 days.