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.
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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.
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Chapati (Indian Flat Bread) Recipe
- 2 cups whole wheat flour or drum-wheat “Atta”
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons wheat flour (for rolling and dusting)
- 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.
- 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.
- 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.
- 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.
- Transfer the cooked chapatis to a serving platter. You may baste it with a little butter or ghee. Serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
1st try was a bit odd..
2nd one went like a balloon !
How long would these keep without refrigeration (like for taking camping)?
They keep for weeks.
Wheat flour is white flour. Whole meal flour is brown flour.
hi can you freeze the chapatti balls thanks
Super recipe, well done.
Question; how thin should they be before cooking?
and can one add things such as garlic, onion powder or ground white pepper. Or is this a big no, no?
Please don’t change the recipe. Check the video.
What type of pan do you fry then on? And do you use any oil to fry them? I’ve been making naan bread and I just can’t seem to find a pan that fries them beautifully without having to us a lot of oil. (I’m not using enough to consider it deep frying, but it still seems like to much.)
Is wheat flour whole meal flour?