• Divide the dough into equal balls. 
• Before cooking, give the dough a quick knead. 
• Roll it into a log and pinch out equal portions. 
• Roll these into smooth balls and dust lightly with wheat/rice flour.
• Using your Chakla and Belan, roll into thin circles. 
• Aim for even thickness; thick/uneven edges will result in hard Chapatis. 

 *The Dusting: I first read about using Rice Flour for dusting in a ₹25 cookbook I bought way back in my school days (1989)! It doesn’t stick to the dough, making it easy to dust off before cooking. But practicability has taken me to the classic road of using wheat flour for dusting. Choice is yours.

Step 5: The Heat 

The "Phulka" Trick: How to Achieve 100% Puffy Phulkas Every Time

Master Perfectly Puffy Phulka

• The High-Heat Sear Heat your Tava (griddle) on a high flame. Place the rolled chapati. When tiny bubbles appear, flip. Cook until golden-brown spots appear.

• Heat Management: Lower the flame between two chapatis. This stabilises the heat of the tava so the next one doesn't scorch instantly. But always make sure to cook the chapatis in high flame in quick movements.

• For Pulka: For a dramatic puff, cook one side of the chapati over the griddle and then quickly move the partially cooked chapati directly onto an open high flame. The steam will force the layers apart instantly! 
  
  
  
  
  
  
  
  

  Soft Phulka/Chapati - Mastering the Heat for Puffy Phulkas

  
  
  

  Note: While planning for Phulkas, reduce the oil, while kneading and also knead the dough for about 8-10 minutes

  
  

Step 6: Stacking & Humidity Hack

 

Soft and thin perfectly cooked Chapatis

Pro Tips and Notes: The Masterclass Secrets

• The Gram-Perfect Rule: While cups are convenient, measuring in grams is the secret to consistency. Flour density changes with humidity and brand; weight never lies. Use the 250g water to 325g flour as your gold-standard starting point, but always be prepared to "listen" to the dough and adjust by a few grams as needed.
• The Humidity & Weather Factor: Wheat flour is incredibly sensitive to the environment. On a humid or rainy day, the flour naturally absorbs moisture from the air, making your dough stickier than usual. Conversely, in dry or air-conditioned kitchens, the flour can become "thirsty" and parched.
  • If the dough is too sticky: Sprinkle in an extra tablespoon of flour at a time. Do not overdo it, or the Chapati will become heavy.
  • If the dough feels dry or tight: Do not pour water! Instead, dip your fingers or fist into a bowl of water and continue kneading. This "wet-hand" technique allows for precise moisture control without making the dough sloppy.
• Sourcing the Right Atta: For the longest-lasting softness, look for 100% Sharbati Wheat. Its higher natural sugar and oil content make the dough "thirstier," allowing it to hold onto moisture far better than standard durum wheat.
• Sieve the flour: Always sieve your flour before measuring and kneading. This aerates the Atta, ensuring there are no hidden lumps and that the "Liquid-First" hydration happens instantly and evenly.
• The Chapati Press: If using a chapatipress, use a touch of oil on the plates to prevent sticking.
• To Drizzle or Not to Drizzle Ghee/Oil: Many kitchens drizzle oil while the Chapati is on the heat, but I find this creates excess smoke that can alter the nutty flavour of the wheat. I personally avoid this as my family prefers them non-greasy.
  • My Alternative: For a touch of luxury, skip the oil on the pan and instead smear a little ghee or butter over the Chapatis after they come off the heat. It provides the indulgence without the smoke.
• Managing Greasy Stacks: If you do choose to use oil while cooking, remember that fat holds heat longer. To prevent the bottom Chapatis from getting "crushed" and oily, reverse the stack (move the bottom one to the top) every 5 or 6 additions to let them breathe.
• Tool Maintenance: Ensure your Chakla (Rolling Board) is steady. If it wobbles, place a damp kitchen cloth underneath it. A steady board is the secret to achieving that even, "same-throughout" thickness. 

 

Perfeclty cooked soft Chapatis - Liquid First Method

Serving Suggestion - Evolution of the Side Dish: From Potato to Paneer

• Then came Vegetable Kuruma 

“My memory of Chapatis as the ultimate travel food isn’t just from the anecdotes I have listened to train journeys taken by kith & kin and their boxes of chaptis; it’s rooted in the stories I grew up with. In the pages of Chanda Mama (Ambuli Mama) and Panchatantra, travellers whether they were merchants on bullock carts or seekers on foot, always carried a humble cloth bundle. Inside, there were always Chapatis. They were the original 'fast food' of the ancient world, sturdy, reliable, and perfectly paired with just a raw onion or a bit of spicy pickle. It’s a tradition of portability that we still carry with us today.”

Storage Suggestions 

Freshly Cooked Chapati - Ready to Serve 

• Storage: Store in an insulated casserole lined with a fresh cloth towel to absorb excess moisture.

Storing Half-Cooked vs. Fully Cooked Chapatis

    Whether you are a busy professional or just like to stay ahead of the week, mastering the art of the "Half-Cooked" (Par-baked) Chapati is a game-changer. This method preserves the dough’s elasticity better than freezing fully cooked ones.

The Half-Cooked Method (Best for "Fresh" Results)

Soft Puffed-up Phulka/Chapati

If you have already finished your cooking session and find you have leftovers:

• Refrigeration: Once cool, store in an airtight container. Use within 3–4 days.
• Freezing: Follow the parchment paper stacking method.
   

Pro-Tip: Fully cooked chapatis lose a bit of moisture in the freezer. When reheating, always use the "Steaming Method" (the microwave steaming bowl or a damp towel) to restore that pillowy softness.

Why Air is the Enemy

Whether half-cooked or fully cooked, the secret to longevity is Oxygen Control.

Note: Use freezer-safe bags and squeeze out every bit of air before sealing. Air causes "freezer burn," which dries out the edges of the chapati, making them crack when you try to reheat them.

 Reheating Mastery: The Steaming Method

If you own a microwave steaming bowl (the one with the water reservoir and vented lid)

• Add water to the reservoir.

• Place your chapatis on the tray.

• Steam for 45–60 seconds.

FAQs

Q: Why are my chapatis hard? 

Q: Can I use a Roti maker? 

Cultural & Linguistic Glossary

• Atta: Whole wheat flour.
• Chakla / Chapati Palaka(palakai): The circular rolling board.
• Belan / Chapati Kattai: The rolling pin.
• Pulkas: Chapatis puffed over an open flame.

A 35-Year Badge of Confidence: From My Kitchen to Yours

    I began my journey with the rolling pin at the age of fifteen. From that very first attempt, I was struck by a stroke of beginner’s luck—my chapatis turned out perfectly round and remarkably soft. To this day, I can’t quite explain how that initial magic happened, but it was a gift that stayed with me.

    Since those early days, the "soft and round" comment has been the steady soundtrack of my life in the kitchen. From my Mom and Dad to our relatives; from my college mates who shared my tiffin to my husband’s family, friends, and acquaintances, whoever has tasted them has left with the same remark: “They are so thin and so soft.”

From family to friends, from college tiffins to in-law kitchens, the comment never changed:

“So thin… so soft.”

The Signature Result - Soft and Thin Chapatis

    Over time, those compliments became my "Badge of Confidence." What started as luck transformed into a craft. 35 years of kitchen trials have led to this moment: a Chapati so soft that it defies time, staying fresh and pliable for long hours. This recipe is a tribute to my decades of trial and error, the tiny bits of wisdom gathered through experience, and that first spark of guidance from my neighbor, Mami.

Give this "Liquid-First" method a go and tell me, if you were able to make softest Chapatis.