In every Indian household, chapatis or rotis are a staple food widely consumed with a number of curries and sabzis. Boasting an impressive nutritional profile, rotis provide essential carbohydrates, fibre and nutrients required for th the body. However, despite their importance in our daily meals, many of us struggle with a common issue i.e. hard and chewy chapatis. We've all been there, eagerly waiting to savour a freshly made roti but often gets disappointed by its tough texture which occurs after keeping rotis for some time in the casserole. But have you ever realised why this happens? Is it something to do with the way we make chapatis?

Are there certain mistakes you are making that are affecting the texture of your rotis? If you're someone who's tired of eating hard chapatis and wants to keep them soft for a longer time, we've got you covered. Here, we've listed some easy ways that you can try to keep your rotis soft for hours after cooking.

Ways To Keep Your Rotis Soft For Hours

Proper Dough

To prepare the perfect dough, use a balanced flour-to-water ratio with the desired consistency. Adjust water according to flour quality. Knead the dough until it's smooth and elastic, avoiding over or under kneading which can lead to dense or fragile chapatis, affecting their texture and quality.

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Use Milk Instead Water

For the softest rotis, try replacing water with warm milk during kneading. Combine whole wheat flour and a pinch of salt, then gradually add warm milk to form a remarkably soft dough, perfect for making tender and delicious rotis. After a 20-30 minute rest, roll out the dough into chapatis, yielding a moist, rich and flavourful result.

Let It Rest

Allow the dough to sit for around 15-30 minutes to make soft chapatis. Covering it with a damp cloth or lid prevents drying out. This resting period relaxes the gluten, ensures even moisture distribution and develops flavour, resulting in smoother, softer and more flavourful chapatis with improved overall quality.

Tips to make soft chapatis (Image Credits: Canva)

Right Cooking Temperature

Heat the tawa properly before cooking the rotis. Aim for a medium-high heat that cooks quickly without burning. To check the temperature, sprinkle water droplets; if they sizzle and evaporate rapidly, the tawa is ready or test while sprinkling some atta on tawa that gets brown slightly.

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Apply Oil Or Ghee

A generous coating of ghee or oil during cooking roti helps retain moisture and softness. Brushing ghee or butter after cooking also keeps them soft. Alternatively, kneading in melted ghee during dough preparation lubricates the dough, making chapatis softer with a tender texture.

Proper Storage

To keep your rotis soft and warm, store them right; either in an insulated container or wrap in a clean cloth. Avoid direct stacking as steam can make them soggy. Instead, separate each chapati with a paper towel, allowing air to circulate and maintaining its texture and freshness.