Indian Chapati
Chapati is a type of Indian flat bread, it’s very popular in India. It is a staple and made of really simple ingredients: wheat flour, salt and water.
This easy and authentic Chapati recipe is from my friend Reem. I have personally tried her homemade chapati; I was instantly hooked on the soft, fluffy wheat bread.
How to Make Chapati?
It’s all about techniques when making chapatis. In the recipe below, you will learn the exact techniques to make your homemade chapati bread soft, light, puffy, airy, and fluffy.
Here is the step-by-step picture.
How Many Calories Per Serving?
Each piece of the bread is only 68 calories.
What Dishes to Serve with this Recipe?
You can eat the chapati as is, with some butter (my favorite), or with chutney or chicken biryani.
For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes.
This Recipe Goes Well with:
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Chapati Recipe
Chapati is a popular Indian flat bread made with wheat flour. Easy chapati recipe that anyone can make at home that produces fluffy chapati.
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
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Sieve the flour, add salt to it 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.
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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 kneading. Cover the dough with plastic wrap and let the dough rest for at least 1 hour, at room temperature. You may store the dough in refrigerator. Just thaw to room temperature before using it.
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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 a dough ball in the flour and flatten it a bit with your hands. Transfer the flatten ball to a clean flat surface, roll it with a rolling pin into a 6-7 inch disc. If the dough sticks to the surface, dust the surface with more flour.
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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 the chapati will start to puff up. Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flatten part of of the chapati. The whole bread should puff up into a round ball.
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Transfer the cooked chapatis to a serving platter. You may baste it with a little butter or ghee. Serve immediately.
Recipe Notes
If your chapati doesn’t puff up like a ball, it will still taste delicious. It may take a little practice to get puffy chapatis. You can also puff up the chapati on direct flame.
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Abhijeet Hajare
I am bachelor and I tries to make chapati for dinner. we roommates are enjoying chapati and cari . thank you for this recipe.
Pat
Fabulous recipe. Is it possible to freeze these? If so is it better to freeze cooked or uncooked ?
Rasa Malaysia
Freeze cooked.
Lynn
Easy recipe for great chapatis. Love the photos. I always make them now but I admit I use my stand mixer. Perfect result every time.
Rasa Malaysia
Awesome thanks Lynn for trying the Chapati.
Melvin foster
Nice recipe very simple. I am fade up of eating stored breads and burgers at least i can try some special and fresh. Thanks a lot.
Juliet Tye
How do we store chapatis (serving for one person)? Would you recommend making the dough and storing the dough (hence rolling it out as needed) or storing the made chapati? I’m a student here and would like to have chapatis on daily basis.
Rasa Malaysia
Storing made chapati is better.
Barbara V
Wow! This is the first time I have made chapati and it came out perfectly!!I was very nervous as I wasn’t sure how the dough was supposed to feel or how long to knead it, but it all came together. I let the dough rest more than an hour because I was running around doing other things. It rolled easily and actually puffed just like the pictures! Best of all, it tastes delicious. I used Aashirvaad whole wheat flour with multi-grains from the local Indian market. I will never but flat bread from a store again.
DZ
Going to make this recipe tentatively tonight. My dear I noticed a typo… “Place the bowl in dry flour” I’m sure the recipe should say place the ball. Thanks !
Marathi Recipes
nice recipe, I like it…
Hari Chandana
Very soft and tempting chapatis.. Gorgeous pictures too.. first time here.. Happy to follow your space :)
Horizon Cottages
When we were working in Saudi Arabia we learned to love these Indian breads from the many Indians working there. We brought back an electric Chapati maker that presses the Chapatis flat and cooks them at the same time. This is a great timesaver.
Bonnie N
I just love your recipes. Have tried several. Especially like some of the soups. This bread will fit just fine with them.
pepper bowl
Rotis are perfectly made and looks very softer, as if we can tear it like paper.. I love to have Rotis with fresh salad..What’s your choice?
Fern @ To Food with Love
I’m excited by the idea of puffed chapatis! Sounds like something the kids might enjoy making too since it sounds pretty simple (I think!). Thanks for the great post!
Jayne
My father in law loves chapati very much. We get it so easily here at the mamak stalls. I should probably try making some on my own. Seems real easy!
Arthur in the Garden!
My favorite Indian Bread!
Lail | With A Spin
Hot, soft , homemade chapati or ruti as we call it in Bnagladesh is delicious. Great photos.