Chapati (Indian Flat Bread) Recipe
Chapati is a must-try Indian flatbread! With just three simple ingredients, this easy chapati recipe results in a thin, soft, and puffy bread that’s perfect for scooping up curries and stews or enjoying all on its own!
Servings: 12 chapatis
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.
Video
Notes
- I adjust the dough’s consistency by adding more water or flour, depending on what it needs. It should never be too dry or sticky.
- When I knead the dough, I make sure it has enough moisture. If it’s too dry, it’ll be hard to roll out, and it might turn tough when cooked.
- Before rolling, I give the dough a little poke with my finger. If it bounces back, I know it’s soft and pliable and ready to go.
- Like any flatbread, I avoid over-kneading the dough because that can make the chapati dense, hard, and chewy.
- I also keep a close eye on the heat while cooking. If it’s too high, the chapatis brown too fast and don’t have time to puff up properly. If it’s too low, they end up flat and tough.
- If my chapati doesn’t puff up perfectly, I don’t stress about it. It still tastes amazing! Perfectly puffy chapatis take a little practice, but I find they puff up best when cooked over direct flame.
Nutrition
Serving: 12chapatis | Calories: 68kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 195mg | Fiber: 2g | Sugar: 1g