Adding milk or yogurt to chapati dough generally results in softer, more pliable chapatis due to the added fat and moisture, which tenderize the gluten.
When making chapati dough, the primary ingredients are whole wheat flour (atta), water, and sometimes salt. The gluten in the flour develops when mixed with water, providing structure and elasticity to the dough. Adding milk or yogurt introduces fat and additional moisture into the equation, which significantly impacts the final texture.
Here's a breakdown of how milk and yogurt affect the chapati:
The amount of milk or yogurt added will influence the degree of softness and flavor. Experimenting with different ratios can help you achieve your desired texture and taste.
When using yogurt, opt for plain, full-fat yogurt for the best results. Avoid flavored or sweetened yogurts, as they can negatively impact the chapati's taste and texture. Also, ensure the yogurt is at room temperature before adding it to the dough for even distribution.