What is the ideal thickness to roll a chapati for it to be soft and puff properly?

Question

What is the ideal thickness to roll a chapati? Learn how this affects its ability to be soft and puff up properly during cooking.

Answer 1

The ideal thickness for rolling a chapati is about 1-2mm, or roughly the thickness of a credit card. This ensures even cooking and proper puffing.

Detailed Explanation:

Rolling a chapati to the correct thickness is crucial for achieving a soft texture and allowing it to puff up beautifully on the tawa (griddle). If the chapati is too thick, it will remain doughy and won't cook evenly. If it's too thin, it will become brittle and dry out before it has a chance to puff.

Here's a step-by-step guide to achieving the ideal thickness:

1. Prepare the dough: Ensure your chapati dough is soft, pliable, and well-rested. Resting the dough allows the gluten to relax, making it easier to roll.
2. Divide the dough: Divide the dough into equal-sized portions and roll each portion into a smooth ball.
3. Dust with flour: Lightly dust your rolling surface and the dough ball with dry flour (atta). This prevents the dough from sticking.
4. Roll gently: Using a rolling pin, gently roll the dough ball outwards from the center, rotating it slightly after each roll to maintain a circular shape. Apply even pressure to ensure uniform thickness.
5. Check the thickness: Aim for a thickness of about 1-2mm. You should be able to slightly see the surface underneath through the rolled chapati.

Pro Tip:

If your chapati keeps shrinking back as you roll, it means the gluten in the dough is still too tight. Let the dough rest for a longer period (at least 30 minutes) before rolling. This will make it much easier to achieve the desired thickness and shape.