TIPS FOR SOFT CHAPPATTIS

Take req qty of wheat flour in a big shallow bowl. Add a spn of ghee/oil, salt. rub well into the flour.
Now add water(approx 60% of flour) and mix it using a spoon. Once it starts coming together, use ur hands to knead the dough. Another trick is to add enough water at the start itself and not midway. Thanni jaasthi aagitaal, u can always add more flour. That's easier than adding water to tight dough. The dough should not be hard as a rock. it shouldn't crack when u try making a ball or roll. it should me smooth but not sticky. It should be easy to knead and not take all ur muscle power to knead.

Once well kneaded, let it sit for 10-15 mins. knead for a min again and then roll into thin circles.not paper thin though.
Heat a tawa to almost smoking point. flame should be medium high.
1.Place the chapathi on the tawa and turn over in say 5 secs.
2.Now let the other side cook until u start seeing nice bubbles.
3.now turn over again.Keep pressing the sides so they cook well. once the underside is cooked, take off flame.
4. keep it in a closed container.

As u become more comfortable, u can do step 3 on direct flame . This way the chapathi will puff up like a baloon and stay soft for long. use thongs to remove the chapathi from flame.

Whaterver method u use, remember to add enough water to make the dough and to cook the chapathi on med-high flame. If u cook on low flame(like how we cook roast), U'll only get a flying disc as more moisture will evaporate n the chapathi will become dry!!!... chapathi cooks in almost the same time as uthappams cook... it needn't be cooked for as long as we cook crispy dosai/roast...The trick is to cook it quickly so that u don't lose much moisture from the chapathi....only then chapathis will be soft. But if u cook on very high flame, the chapathi will be rough to touch.

For a good demo, just watch any of the roti/paratha/chapathi video by Mrs.Manjula on youtube... or on Manjulaskitchen.com