Zero Oil Diet Chapati Video Recipe

Getting soft zero oil diet chapati was always a nightmare till I learned this technique. To get soft chapati,  addition of Milk or Yogurt or Butter or lukewarm Water to the dough makes it good. Usually when it comes to chapati I mostly prefer zero oil and zero butter version. When I use flour with Logo/Ads like “soft chapatis guaranteed” then it remains soft when its served immediately later they turn crisp, also for stone ground flours again after few minutes of cooking they turn crisp and hard. So I found a technique

where adding mild hot water to flour makes the dough easy to roll and when cooked it remains soft for long time . It stays good in lunch boxes and even when you reheat they don’t turn crisp. This technique works well for me to get soft diet chapati and practicing it several years so thought of sharing here today.

Whole Wheat Flour Vs All Purpose Flour

The Wheat grain is made up of three parts, the bran, the germ, and the endosperm. The bran is the hard outer shell, which is made up of mostly fiber. The germ is the nutrient-rich embryo that would sprout into a new plant. The endosperm is the largest part of the grain, which is mostly starch. All-purpose flour is made by separating the endosperm from the germ and bran.

But In America, traditional whole wheat flours are ground from the entire wheat berry (the bran, germ and endosperm) of hard red spring wheat (a type of wheat) and you may noticed bread saying it was made from White Wheat Flour yes there is a grain called hard white wheat berry too.

Fine Atta Vs Whoel Wheat Flour

Indian Wheat is entirely different from the hard red wheat produced in US. If you have so many questions and comparison between them then here you are. So when you compare the texture of atta with US Wheat flour , The Indian wheat are light in color, they are very very finely ground flour which makes light and fluffy chapati and they are very well suitable for it. At the same time if you make chapati with your Own ground flour / Whole grain wheat flour definitely it turns hard without the techniques I mentioned here but those hard wheat flour is so good for bread and muffin baking.

The heavy bran presence in wheat flour makes it hard, dense and heavier and few flour comes coarse in texture . This can be eliminated by adding additional gluten (Vital Wheat Gluten) or using half whole wheat and half unbleached all purpose flour as replacements. The fine ground flour undergoes several process and they lose most of the protein and fiber. So a mix of half whole wheat flour with regular atta/ fine flour that’s how i explained in the below Video tutorial or half with any other replacements gives a fiber rich chapati.

I always prefer some healthy ways to feed my kids and Some times I just use the sifted whole wheat flour for adults and we like the ways it turns without oil or butter as well. I am providing several tips and for store bought fine flour just room temperature water works and do follow the other steps provided here to follow oil free diet.

Zero Oil Diet Chapati Ingredients

Mix of Whole Wheat Flour and Atta – 2 Cups
Water – 1 Cup (You can use whey water)
Salt – As Needed
Yields – 10- 12 Medium Chapati

Zero Oil Diet Chapati Preparation

• Add flour and salt in a wide bowl.
• Heat the water when you see small bubbles inside the water, that is it’s temperature should be more than lukewarm and not too hot.
• If you have kitchen thermometer then water temperature should be 170 F.
• Just remove from heat and carefully add to the flour in batches.
• Stir using wooden spatula/ladle while adding water.
• At one stage the chapati dough looks like shown in picture 2.
• The dough should be stiff enough (Pic 2) because when its cools, later you get more moisture.
• At one stage you can use your hands to knead it.

• You can keep kneading till it completely cools out or
• On and off knead the dough for another 10 minutes to cool them completely, if not taking care the dough forms a hard outer layer.
• You can go ahead and roll chapati if time permits do rest the dough for 30 minutes.
• Once it cooled down divide the dough in to equal lemon size balls (Pic 3).
• You may not need dry flour while rolling the chapati if dough is too soft then sprinkle it.
• So roll the chapatis to medium thin, neither too thick nor too thin (Pic 3).
• Heat the dosa pan tawa and the pan should heat well in high temperature.
• Once done add the rolled chapati, it puffs up well (Pic 4 and 6) flip it so the other side also cooks as well.
• If your chapati is not puffing up that might because of the thickness you rolled out, nothing to worry when you see golden spots then you can flip it over.
• If using dry flour then using wet kitchen towel wipe the excess flour while cooking as shown in the video.
• Repeat the above process till you done with all uncooked chapati.

Notes

1. One thing you have to note is, fold the cooked chapatis (Pic 6) when its out from hot griddle or
2. Store in hot pack as immediately you can or pack it in air tight containers/ thermos or Tupperware for lunch.
3. This way retains moisture and keeps soft for a longer period.
4. You can apply some butter (optional) over cooked chapatis when you pack those for long trips but it’s not necessary.
5. If using Whole Wheat Flour please do sift and use the filtered big chunks in baking or in Idli dosa batter (refer video).

Video Tutorial

Recipe Card