Chapati dough thickening: Tips to make it soft and keep it intact

There is no doubt that chapati is one of our favorite dishes. But on some occasions those who eat chapatis don’t feel so good. The reason for this is the thick and strong chapati. We always look forward to the soft chapati. But many people don’t find it to be very soft when making chapatis. For that we just need to pay attention to some small things while preparing the chapati dough. This will give your chapati a nice batter. Not only that, its taste and smell will be different.

Chapati making is a bit difficult for beginners but once you become experienced it is not that much of a problem. Chapati is one such easy preparation. Many people must have wondered why our matra turns thick when we prepare nice soft chapatis. But now let’s start with kneading the dough. Because even carelessness in mixing your dough like this will make the chapatti sticky. You can also read in this article how to knead a good dough and make it soft and keep it for a long time without any problems.

Add some oil

You don’t add oil while kneading chapati dough right? That’s why your chapatis are so thick and problematic. Now from today you can add some oil or ghee to the maida while kneading the dough for the chapatis. This not only makes your chapati soft but also helps keep the chapati dough soft for longer. So you can start using oil from today itself.

Do not use too much water

We know that we need water to knead chapati.
But if you scoop out a lot of water first, the flour will turn into a paste and it will not give you a good result. So while kneading the dough for chapatis, one should take care to add little water to the dough. Always add small amount of water while kneading. If there is a little more water add less flour to balance the amount of water.

You can use water or milk

Are you kneading chapati dough in green water? But that is the first mistake. Never mix green water while kneading chapati dough. This thickens the dough as it becomes thick. So use milk or lukewarm water while kneading the dough. Knead it for at least fifteen minutes until it becomes nice and soft. This will help keep the chapati dough longer and make it pliable.

Apply ghee or oil

Knead the dough and set it aside, but do not seal it. After mixing everything well, you can apply some ghee or oil on top of it. After this it can be kept in the fridge if desired. Applying ghee or oil helps prevent spoilage of the atta dough and keeps the top from being sticky. It’s always a good grinder to have fresh flour.

Store in an airtight container

Do not knead the dough and cover it with any container. Always keep it tightly sealed in an airtight container. Especially when refrigerated. Store in an airtight container. Due to the presence of wheat germ in the flour, it is susceptible to spoilage. That is why it is said to be airtight. Plastic wrap or aluminum foil can be used if desired.

Can be stored up to six months

You can keep it for up to six months if you store it as above. But it goes bad quickly even if stored in an airtight container or in the fridge. But it is better not to keep it like this for six months. Prepare enough to use for two or three days only. Otherwise it may cause minor health problems. If you pay attention to these things, then there is no need for tension in the matter of chapathi.

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