The machine automatically rolls and flattens the dough balls into round, thin chapati discs using heated plates and conveyor belts. The thickness and diameter of the chapatis can be adjusted based ...

Applying a thin layer of ghee or oil while cooking can help keep the chapatis soft. You can also brush some ghee or butter on the chapatis immediately after cooking to retain moisture. To make ...

Flatten the balls a little before rolling each one out on a floured surface into a thin circle, approximately 13–18cm/5–7in in diameter. Heat a chapati pan (or a non-stick frying pan ...

A simple and basic preparation involving maida, ajwain, oil and spices, rolled into thin pancakes and served crisp. Roll into very thin chapatis and cook over low heat on a tawa, pressing now and then ...

Chapati flour is most commonly used to make dough for chapatis by mixing it with water and salt. The dough is then rolled out into thin, flat circles and cooked on a hot griddle. In addition to ...

make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each into a thin disc, roughly 15cm ...