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. Thank you for this…I’ve never really known how to make chapatis, but I’ll be sure to this recipe out. Please send it to my e-mail if you can. I’d really appreciate it Thanks again


  2. Finally….step by step! Tired of knocking my neighbours’ house to get chapos. Will try kesho and post my result.


  3. While these sounds perfect isn’t possible that you may be over-oiling the chapatis, thus again becoming a health hazard, especially for those who are striving to cut down on oily products?


    1. If you want to make them a bit healthier what we do at home is use wholewheat flour and also reduce the oil used for cooking the actual chappati. But it still needs the oil while making the dough come alive 🙂 .


  4. I noticed your article doesn’t have much process pictures…Let’s partner up n push your blogposts further.
    Am a photographer.


  5. Thank you for your insights and I had to check it out since its my loved meal combined with stew as many have stated above. HOWEVER, I raise issue with the amount of cooking oil used. Its evident that they are too oily even from the look of the given photo assuming that they are the end product. Squeeze them as they are and you will collect almost half of your oil use.
    Suggestion: Do not use oil while doughing. Equally, applying a small amount of oil ONLY once each side will give better results. As long as you use look-worm water/milk, your chapatis will be soft. Otherwise, eating healthy ought to be the priority readers. Thank you


  6. these are not called chappatis they are called layered (laachi parathas) chapathis are without oil just dry roast.


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