Chapati is a traditional north Indian favorite but are popular throughout Indian states, layered folded chapati is particularly favorite among children because it has tender layers.
Folded Layered wheat chappathi
Wheat flour – 2 cup
Curd (not Sour) – 1 cup
Soda powder – 1 pinch
Knead the wheat flour, curd and baking soda well. Add just enough water (1/2 cup at a time) to adjust the consistency of the dough so that it can be flattened. Leave the dough in a warm place for 2 hours in a bowl covered with clean wet porous cloth. Apply a bit of oil on the surface of dough to lock its humidity inside. After 2 hours split the dough into equal balls about 2 inches diameter
Have a chapati roller handy, pick one ball at a time and repeat the process described below for each chapathy. Use the roller to flatten it into a circle shape by dusting the base with some wheat powder, do not bother to flatten it too thin.
Fold the spread circle into half by applying oil on inside surface between the folded layers with an oil brush. Fold them to quarter again by spreading oil in between. Now you will get a triangle shape flat dough. Dust it with wheat powder to avoid sticking to roller .
Flatten the triangle shape dough again to about 5 inches triangle sides, be careful to let the folded layers flatten evenly and the edges are stuck to one another while you flatten. Press with a small fork on the edges to stick any open edges, after you flatten, this will trap the steam inside layers and allow chapathi to puff. Heat a tawa and cook this chapati with 1/4 spoon oil sprinkled around the edges while it cooks. Flip the chapati after a side slightly puffs. Maintain medium flame and do not press the chappathis when it puffing with any utensils, the steam accumulated in between the layers are actually good. Cook the chapathi till golden brown and slight burns appear on it’s surface, serve hot.