Q&A for How to Make Chapati

Use warm water. This makes the dough softer and easy to roll out.

Yes, chapathi can be made without olive oil or ghee, as is your preference.

No, baking powder will not work and will make the chapati dry. For best results, use flour and water.

Pour less water in the flour, and add more flour while giving shape to the chapati.

Yes, as you don't need yeast for that. But it has to be wheat flour.

You can eat it with vegetable sauces or meat sauces. It is a good tea item, too.

Either you are putting too much flour in the dough or you are cooking it for too long. Don't add too much flour. Try adding a little more water.

You probably are putting the chapati on the stove for a longer time than required. Chapati will remain soft only if it retains some moisture. After cooking, put chapatis in a casserole and close the lid after 5 minutes. If you leave chapatis open, they will dry up.

Chapatis are not meant to be fried. They are sort of grilled on a tawa (flat pan). There is only one way of cooking chapatis.

It just means that you either overcooked it or the dough was too dry. Try to cook it the right amount and add some water to keep the dough moist.

You likely just left them in the pan too long. Try taking them out a bit sooner next time.

If the dough is too firm, the chapati will not puff up, so try to add a little bit of water to the dough to keep it soft.

You do not need ghee or butter at all, actually. But olive oil can do the trick, or unrefined, cold-pressed virgin coconut oil.

You can use boiled hot water if the flour is old, as its stickiness reduces over time.

You will need 2 cups of flour and a cup of lukewarm water.

You can if you wish, but it will cook faster and will be harder for you to manage.

I wouldn't add cheese to the recipe because it could make the chapati dry. You could add it afterwards though.

When you use a high heat, the chapatis will become hard so you can use less heat to make them soft.

No, it should be made on a flat pan. Putting it in the oven will make the texture somewhat hard.

Yes, it is good for digestion and is a healthy food.

Yes, but it might not be thin enough if you do. A frying pan is advisable.

It could be that you didn't flip the chapati enough, or you left them to cook for too long. Watch the cooking time closely so the chapati don't become stiff and hard to chew.

No. They are not necessary unless you want to give the chapati that flavor taste.

Yes. Your chapati will become more tasty and smooth.

Yes. You use the shallow fry method as described above and any form of oil that you prefer.

Yes, you can add 1 tsp of sugar to make them tasty and delicious.

Add the grated carrots in the wheat flour with a little salt (or others might prefer sugar), and mix well before adding water to that.

Usually it's about 5-8 teaspoons or 3-5 tablespoons. You can taste the dough after kneading to make sure it's not too salty.

Sujata atta, or any type of atta, works well. It also works for puri, or any type of flatbread.

No. The eggs will make the chapati dry. If you are looking for an alternative to ghee, you can try coconut oil, vegetable oil, olive oil, peanut oil, or sunflower oil.