Hi guys,

After the numerous requests on how to make soft layered chapatis I have decided to post a detailed recipe and tips on how to make soft and sweet layered chapatis.


– all purpose flour

– sugar and/or salt

-vegetable oil

-water and/or milk.(room temperature or slightly warm).

( Where I have indicated and/or ,you can use either one or both depending on the availability or preference.)


-Combine 4 cups of all purpose flour, 1/4 cup of sugar, a 1/2 a teaspoon of salt and 1/2 cup of vegetable oil in a bowl. Using your hands or flour mixer, mix these ingredients well until  they all come together.

– Add water in bits with one hand as the other hand continuously combines it with the flour mix. Continue this until most of the dough is sticky then stop. Now kneed the dough on a lightly floured surface for about 10 to 15 minutes until you get a firm dough. If the dough is sticky, alternate between sprinkling some more flour and applying the salad oil to your hands. when you apply the oil to your hands the dough stops sticking to your hands hence making the kneading process easier. Continue this until the dough is smooth and you can knead without it sticking to your hands or the surface.

* my tip on testing if the flour is ready: put a finger through the dough until you touch the bottom then take it out. If it comes out clean or with very minimal dough stuck to it then its ready.

– place the dough in a bowl and cover it with a piece of cloth and let it rest for about an hour.

– After the wait, cut the dough in to equal balls and place them on a floured surface.

..On a lightly floured surface roll out the dough until you achieve adiameter of about 16cm. Add 1/2 a tablespoon of oil and spread it on top of the rolled out dough. Make a cut from the centre to the top part of the dough then lift the right side of the cut and roll the chapatti in to a cone.

Tuck the last bit at the bottom of the cone and press the tip of the cone towards the centre by placing a finger at the tip and pressing it downwimage



Repeat this process until all the balls are done.

– On a lightly floured surface ,roll out each cone at a time and place it on a heated pan. Let it sit for about a minute or two or until bubbles can be seen forming . Turn it and spread 1/2 a tablespoon of oil on the surface then turn it back. Now apply oil to the upper part of the chapati and using a spoon lift it partly to check if the bottom side is well done. If so, turn it once more and let the other side cook. When done, remove the chapati from the heat and place it on a dry surface and keep covered with a clean piece of cloth. Repeat this until all the chapatis are done.

And there you have it, sweet,soft layered chapatis.



  1. I Make my parathas like this, very much like a latcha , of which when broken of to eat, one can see the layers! it is nice and flaky and adds up to a “Barkahanni” a breakfast food, which can be
    eaten with a fried egg! Also add some lime juice to the flour helps stretch the dough!


  2. Chapati is made from wheat flour which is light without excessive use of oil. Interesting to see that sugar is added to this recipe.


  3. How many chapatis are made with these ingredients?
    I have been doing the same but they still ‘crunch’ . Where do I go wrong?


    1. Could be the heat you use… Too low or too high, failing to turn the chapati while on the pan or using a thin sufuria/pan instead of a heavy one.
      Or… Not letting the dough rest after kneeding.


  4. I have many years experience making chapatis, and I’m always seeking new and better ways to make my chapati be softer. When I saw your recipe on Pinterest, I decided to use it to cook for my wife and children, and chapatis I made are very soft!

    I followed your recipe and was very pleased with the results.

    From Atlanta, Ga, thank you very much for your work.

    Liked by 1 person

  5. Wonders shall never seize! These people commenting “I’ll definitely try” where were you born? I knew his to make this kind of soft chapatis at the age of 12. I still do it todate at the age of 25. Blew! Really parenting is different


  6. I must try this out. Been making chapatis but sometimes they are thick. But i have never waited for 1 whol hour to start. Think thats where i go wrong. Looks delicious. Thanks and keep it up give us more recipes.


  7. My piece of advice. Sugar will make your chapoz crunchy and hard so just avoid sugar at all costs and instead use salt


  8. This recipe was perfect!! I’m a huge fan of chapatis but have never been able to make decent ones. Followed this recipe to the letter and they turned out perfectly. Planning to modify with whole wheat flour next time. Thank you so much for demystifying chapati making 😃


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