Mix the atta flour with hot water and kned it for atleast 5-10 minutes nicely.. this it self will fetch you soft chapathi's....
After kneading with hot water cover it with lid for 15 to 20 mins. Then press the flour well with your hands and beat them well. You can also beat it well by placing them in the chappathi board and beat it all around using the chappathi roller.
I learnt this from a Rajasthani friend. Use plain Atta, add salt (just a pinch). While kneading the dough, make it with luke warm water. Knead it well and in the end I like adding a table spoon or two of Gingilli oil. (Nallennai) Roll up the dough into a nice ball and keep in a box. I usually use it just after 15 minutes of making it. Sinca the dough is fresh, the chapathi comes out real good. Also try making phulkas. Make the chapathi about 1.5mm thick. Not too thin and not too thick. Heat the tava and lay the chapathi on it. Wait till you start seeing small bubbles lifting up on the down-side. Turn it over and toast the other side the same way. Until small bubbles start appearing. Make sure the tava is really hot and you toast the sides only once. Now turn it over and place it on a Phulka maker and toast directly on the flame. Do not turn it over again and again. That only dries out the chapathi. Once done, smear ghee on just one side and place in a hotpack, layered with cotton cloth or even a paper tissue will do. It wil absorb all the sweat and keep the chapathi from getting wet and soggy. Hope it works for you
PS. I found this video from Show me the curry: Phulka (Roti) recipe - An Indian bread recipe video - YouTube Its pretty much what I was trying to say above. Phulkas use very little oil and are very soft and light which ever way you make them. Serves good for everyday meals.
