My commercial made chapati becomes brittle within 12hrs I manufacture commercial chapatis. It is packed in 25nos together in a butter paper and lastly in a polybag. These are marketed. However, the chapati becomes brittle and crumbles after 14 hours.
I am interested to know how to keep the chapatis soft, chewable and non brittle for more than 3 days.
Daniel
I found they last longer if made with boiling instead of room temperature water. Which is not surprising since you will get far less long-stranded gluten formation this way (and since it is not leavened with yeast, you don't need any either). It seems some (but not most of the) chapati/roti recipes found on the internet also specify boiling water.