Quick Soft Chapati Recipe (No Layering, Fast Method)
This quick soft chapati recipe is perfect for busy days when you want homemade flatbread without the wait. Made without layering, it’s fast, simple, and uses everyday pantry ingredients. Whether for family meals or unexpected guests, these chapatis stay soft and delicious—and are ready in under 30 minutes! Plus, don't miss the video tutorial at the end of this post for extra guidance.
Equipment
- 1 large mixing bowl
- 1 Rolling Pin
- 1 turner (To flip the chapatis)
- Measuring cups and spoons as needed
- Heavy bottomed frying pan - About 10 to 12 inches in diameter is preferable) (To hasten the process I use multiple pans to fry the chapatis)
- 1 Tablespoon (For applying oil on chapatis while frying)
- 1 Clean Kitchen Towel
- Two plates or hotpot (To keep the chapatis warm while frying)
Ingredients
- 3 cups room temperature water
- 1 tsp. salt
- 3 tbsps. sugar (optional)
- 8 - 9 cups all-purpose flour (plus extra for dusting; may vary depending on your flour brand)
- 3 tbsps. cooking oil (plus extra for frying)
Instructions
- CombineIngredients:Pour the 3 cups of room temperature water into a large mixing bowl. Add the salt and sugar. Stir to dissolve. Add the 3 tablespoons of cooking oil.
- Add Flour Gradually: Start adding flour one cup at a time while mixing. Depending on your flour brand, you may need slightly more or less than 9 cups. Aim for a soft, slightly sticky dough—this is key for a quick soft chapati recipe to ensure softness without layering.
- Knead Thoroughly: Once all the flour is incorporated, knead the dough until smooth and soft. You can use a bread knife or your hands to gather the dough together. This dough does not need to be firm—soft dough is the secret!
- Rest the Dough: Cover the bowl with a clean kitchen towel and let the dough rest for 20–30 minutes. During this time, prepare any side dishes or vegetables you plan to serve with your chapati.
- Divide and Shape:Turn the dough onto a floured surface and shape it into a rough log. Cut it into 15–16 equal pieces. If you’re new to chapati making, you’ll learn to estimate sizes better with practice. (You can divide the dough into half, then quarters, then eighths, then sixteenths)
- Roll the Chapati:Roll out 2–3 pieces at a time, depending on your speed. The first one may be slow, but you’ll pick up speed. Aim for medium thickness—too thin and they’ll become crispy; too thick and they won’t cook evenly.
- Cook on a Hot Pan: Heat your pan (not too hot) and place the rolled dough on it. Allow it to dry fry for about 1 minute or until color changes slightly.
- Apply Oil and Flip: Lightly oil the surface (about 1 tablespoon or less),then flip. Repeat the process for the other side. Swirl the chapati on the pan and press gently with a turner or spatula as it cooks. The golden patches will begin to form.
- Avoid Overcooking: Do not let the chapati sit on the pan too long—this can make it tough. Once both sides are golden and cooked through, remove from heat.
- Repeat:Continue with the rest of the dough. If you want to speed things up, use two or three pans simultaneously. You can also get help from a family member to roll while you fry.
Video
Notes
Tips to Make It Faster
- Use multiple pans to cook more chapatis at once.
- Cut and roll all your dough before frying, or keep the process going by ensuring you have at least 2 or 3 rolled as you cook.
- Get help from family or kitchen assistants, especially the rolling part, to speed up the process.