Chapati (Indian Flat Bread) Recipe
User Reviews
4.5
Chapati (Indian Flat Bread) Recipe
Description
The Chapati recipe uses whole wheat flour combined with salt and water to make a soft but non-sticky dough. The dough is kneaded until pliable and left to rest, allowing the gluten to develop for flexibility during rolling. Divided into small balls, each piece is rolled out into 6 to 7-inch circles using wheat flour to prevent sticking. Cooking on a preheated griddle at medium-high heat cooks each chapati quickly, resulting in a lightly browned flatbread that may puff as moisture converts to steam.
This method yields chapatis with a tender, soft crumb and subtle whole wheat flavor, ideal as a neutral accompaniment to savory dishes. The texture is flexible enough to fold or use as a vessel for dipping or wrapping curries, chutneys, or vegetables.
Kneading with slightly moistened hands and monitoring heat levels help prevent dense, tough bread or over-browning. While perfect puffing is desirable for appearance, chapatis remain useful and tasty even without it. They can be quickly made in batches and served warm from the skillet.
Ingredients
- 2 cups whole wheat flour or drum-wheat “Atta”
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons wheat flour for rolling and dusting
Instructions
- Sieve the flour, add salt, and mix well. Place the flour in a large bowl and add 3/4 cup of the water. Stir gently with fingers in a circular motion until the flour starts to gather. Add 1-2 tablespoons more flour if the dough looks too sticky. Add more water if it looks too dry and firm.
- Knead the flour until it becomes soft and pliable and doesn’t stick to your fingers. You can put a little oil on your hand while kneading the dough to help with the kneading. Cover the dough with plastic wrap and let the dough rest for at least 1 hour at room temperature. You may also store the dough in the refrigerator. Just thaw it to room temperature before using it.
- Once ready to make chapatis, heat the griddle over medium-high heat. Divide the dough into 10-12 equal-sized dough balls. Working on one dough ball at a time, roll it on the flour and flatten it a bit with your hands. Transfer the flattened ball to a clean flat surface, and roll it with a rolling pin into a 6-7 inch (15cm-17cm) disc. If the dough sticks to the surface, dust the surface with more flour.
- Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface. Flip over and cook the other side. Flip over again and soon it will start to puff up. Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flattened part. The whole bread should puff up into a round ball.
- Transfer the cooked chapatis to a serving platter. You may baste it with a little butter or ghee. Serve immediately.
Notes
- Adjust water and flour gradually when mixing to achieve a soft, pliable dough that’s not sticky or dry.
- Knead dough until it no longer sticks but remains moist enough to roll easily.
- Rest dough covered for at least one hour to improve elasticity and texture.
- Cook chapatis on medium-high heat; too hot will brown too fast without puffing, too low will result in tough flatbreads.
- If chapatis don’t puff perfectly, they are still flavorful and usable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12chapatis
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 12chapatis | |
| Calories | 68kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 195mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
