Soft chapatis every time: A simple dough-making trick

Many home cooks struggle with chapatis that turn hard, dry, or stiff soon after cooking. Even after adding oil or ghee, the softness does not always last. The secret to soft chapatis lies not in the rolling or cooking, but in how the dough is prepared.

This easy method uses a small amount of hot water and wheat flour cooked briefly before kneading the dough. The result is soft, pliable chapatis that puff up well on the pan.

Here is how to prepare dough the right way:

Ingredients
2 cups wheat flour
Salt, as required
¼ cup water
Additional water, as required
1 to 2 teaspoons oil or ghee

Preparation
Heat ¼ cup water in a pan
Add salt and a small quantity of wheat flour
Let it boil well, then turn off the heat
Add the remaining wheat flour to the hot mixture
Using a spoon, mix everything well
Add oil or ghee and knead the dough while it is still warm
Add water as needed to form a soft, smooth dough
Once the dough cools slightly, divide it into small balls
Dust with wheat flour and roll out the chapatis, making sure they do not stick
Heat a pan and cook the chapatis on medium heat. They will puff up well while cooking. Add ghee if you like and serve hot.