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Chapati (Indian Flat Bread)

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Chapati is a popular Indian flat bread made with wheat flour. Easy chapati recipe that anyone can make at home that yields soft and puffy chapati.

Chapati is a popular Indian flat bread made with wheat flour. Easy chapati recipe that everyone can make at home that produces fluffy chapati. | rasamalaysia.com

Chapati Indian flat bread served on a plate.

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.

Indian chapati with a side of chutney.

Other Indian Recipes You Might Like

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 to make chapati - step-by-step photos on making chapati bread.

How Many Calories Per Serving?

Each piece of the bread is only 68 calories.

Easy and quick homemade Chapati bread, ready to serve.

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.

Yield: 12 CHAPATIS

Chapati (Indian Flat Bread) Recipe

Chapati

Chapati is a popular Indian flat bread made with wheat flour. Easy chapati recipe that anyone can make at home that produces fluffy chapati.

Prep Time 15 minutes
Cook Time 1 minute
Additional Time 1 minute
Total Time 17 minutes

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

  1. 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.
  2. 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.
  3. 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.
    Chapati
  4. 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.
  5. Transfer the cooked chapatis to a serving platter. You may baste it with a little butter or ghee. Serve immediately.

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.

Nutrition Information

Serving Size

12 chapatis
Amount Per Serving Calories 68Total Fat 1gSaturated Fat 1gSodium 195mgCarbohydrates 14gFiber 2gSugar 1gProtein 3g
© Rasa Malaysia
Cuisine: indian / Category: Indian Recipes

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Comments

  2. Pushpa

    Told you a very good way to make your chapati

    Reply

  3. Another Home Chef

    Not just easy and tasty, this recipe is FUN! I was a little apprehensive to make chapati because breads can be a little challenging, but this recipe de-mystified the process and resulted in some seriously adorable little bread balloons!

    I made mine with half whole-wheat, half all-purpose flour because I read that the flour used for chapati is traditionally more finely ground and I don’t like ultra-healthy grainy stuff, lol. I had a nice little system of doing one side on the pan (med-high flame) and doing the other side directly on the burner (low flame). They had lovely little char marks and were so delicious with the ‘mas huni’ I made to go with.

    I really liked the naan from Rasamalaysia too, and since following the tips from that recipe, I’ve already made it from memory because it’s so simple (Grandma style- just add ‘enough’ hahah). I probably won’t even look at this recipe next time I make chapati because it’s taught so well: thank you!

    Reply

  4. USA

    I love these Comments, not as much as the time the person spent to make such a simple recepe,but close.

    Glad to see decent people defending whats right against an A hole.

    Find something better to do,

    Reply

  5. Laura

    Thanks for this recipe! Knew it was easy but never thought I would nail it! I used an induction stove and it worked great, even got myself some air pockets.

    Reply

  6. Caroline

    They were so easy to make. Very tasty.
    My first time making them, was so happy as most of them puffed up.

    Reply

  7. Stephen Murdoch

    I assume this recipe is aimed at the US which makes up part the 2% of the world that still use the pre-1973 measurements. It would be useful to have this recipe in grams and no volumes given. Digital scales are cheap.

    Reply

    • Donna K

      Stephen, why don’t you spend your time finding a conversion table online instead of having a pop at this lovely girl who is doing her best? No need for such a post! Be kind!

      Reply

      • Manlia

        Because there is no standard for the measurements she used, therefore no way to convert them to the system the rest of us use.
        How about you try to see the other person’s point instead of attacking them Donna K?

        Reply

    • CJ

      For anyone else suffering the same frustration, just buy a set of measuring cups at a small cost (I’m in the UK and got a full set for less than £4) and be happy that you can now easily make recipes from across the globe without needing to complain that a recipe doesn’t quote ingredients by weight, just because that’s how you are used to baking

      Reply

    • cindy

      First world problems Stephen

      Reply

  8. Shay

    5 stars
    The instructions on this were simple and so easy to follow, and the end result turned out great!! Didn’t manage to get them to puff, but I’m sure that will come with more practice :)

    Reply

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