3 Simple ways to make soft & multi layered Chapati || How to make soft chapati | Soft Chapati recipe

3 ways to make soft and multi layered chapati. A perfect treat to have for breakfast. Enjoyed mine with black tea.
Let's learn how to cook Chapati. How to make soft layered chapati USING COLD WATER! This makes very delicious and tasty Kenyan soft layered chapati. The best soft layered chapati recipe using cold water you will find.
Chapati, also known as roti, rotli, safati, shabaati, phulka and roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean. Chapati is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world. Chapatis were also introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and the Caribbean islands.

We all love to eat soft chapatis, but it is not easy to make them. If you don’t have enough experience in making chapatis, no doubt you will have a hard time making soft chapatis. It might take you days and months to master the art of making soft chapatis. But worry not. I will give you the secret of making soft chapatis. We eat chapatis in dinners and lunches, and they are a staple diet in every home. Besides packing the protein and being low in calories, chapatis are a lot healthier than parathas. Learn to make soft and layered chapatis and enjoy them any time. The trick to making super soft chapatis at home is getting the balance of water and flour just right, not using hot or warm water.

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