How To Make Chapatis
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5
How To Make Chapatis
Description
This recipe for How To Make Chapatis focuses on wholemeal flour combined with salt and cooking oil to create a pliable dough through gradual mixing with warm water and kneading. Resting the dough allows gluten to relax, enabling easy rolling and a tender crumb. Each ball is rolled into thin rounds, then cooked on a hot non-stick pan, where it cooks quickly, sometimes puffing as steam expands inside, and develops characteristic brown spots.
The texture of the chapatis will be soft yet sturdy, ideal for using as bread to scoop up curries or dips, or as wraps for various fillings. The warm, nutty flavor reflects the wholemeal flour base. The cooking oil in the dough improves tenderness and handling.
Keeping cooked chapatis warm in a tea towel prevents them from drying out before serving. This recipe produces 8–10 chapatis, enough for a small group meal or several servings alongside main dishes.
Ingredients
- 250 g wholemeal flour
- 150 ml water Warm
- 1/2 tsp salt
- 1 tbsp neutral cooking oil generic cooking oil
Instructions
- Combine wholemeal flour and salt in a mixing bowl.
- Add vegetable oil to the mixture and use your fingers to rub it in.
- Gradually mix in warm water until you have a smooth and pliable dough. If the dough is too dry, add more water.
- Knead the dough for 5-10 minutes until it becomes smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 10-15 minutes.
- Divide the dough into 8-10 equal portions and shape them into balls.
- Roll each ball into a thin, round chapati shape, about 15-20cm in diameter, on a floured surface.
- Heat a non-stick frying pan or crepe pan over medium heat.
- Cook one chapati on the pan for about 30-40 seconds until it starts to puff up and brown spots appear.
- Flip the chapati over and cook the other side for another 30-40 seconds.
- Keep the cooked chapati warm in a clean tea towel.
- Repeat the process with the remaining chapatis.
Notes
- This recipe provides about 8 to 10 chapatis, suitable for serving multiple people.
- Use warm water to help the dough bind and become smoother during kneading.
- Knead dough until smooth and elastic for better texture and easier rolling.
- Keep cooked chapatis warm by wrapping them in a clean tea towel until served.
- The nutritional information provided is for general guidance and not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 341mg | 14% |
| Potassium | 0.03mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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