Few people are capable of making a good, silky, delicious chapati. The following are common blunders.
2. Flour selection
If it's wheat flour, it's not flour. Some brands outperform others by a significant margin. Always ask friends and people who prepare chapati frequently, such as at restaurants, for the best flour before you start cooking.
2. Water that is cold
When making your chapatis, always use warm water. They become hard and crackly as a result of being exposed to cold water. It's important to remember that warm water isn't the same as boiling water.
3. Kneading is step three.
The most crucial phase in the entire chapati-making process. Chapatis will be hard if you knead a firm dough. If you want soft chapatis, knead a light dough. Also, the dough shouldn't be too moist.
4. Immediately begin cooking
Allow dough to rest for about 20 minutes after you finish kneading it. Most people are always in a rush and begin rolling and cooking right after kneading, which is a huge mistake.
5. Do not use a dough cover
To prevent moisture loss, always cover the dough after kneading. Don't be shocked if you can't chew the finished product if you leave it uncovered for the rest time of 20 minutes.
6. No oil should be used
Even in terms of food, some people are parsimonious. If you want soft chapatis, don't skimp on the cooking oil. The dough becomes softer when some oil is added while kneading. They'll be better if you add milk and cream.
When rolling, use a little oil. To prevent some parts from becoming thinner than others, roll the dough evenly. If your dough is too wet to roll, you will have to add flour, resulting in hard chapatis.
8. An excessive amount of heat or a temperature that is too low
Chapatis will burn if they are cooked on a very hot pan. If the skillet is too cold, though, the chapati will cook for longer, making them tougher. If you avoid these blunders, you'll have soft chapatis that everyone will compliment.
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