Chapati (Indian Flatbread)
A simple and versatile unleavened flatbread, chapati is a staple in Indian cuisine. Made with whole wheat flour, water, and salt, it's perfect for scooping up curries or serving alongside any meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 303 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gwhole wheat flour
- 120 mlwater, warm
- 0.5 tspsalt
for dough
- 1 tspoil
for cooking
- 2 tbspoil
for dusting
- 2 tbspwhole wheat flour
Equipment
tawa · large bowl · damp cloth · griddle · rolling pin · kitchen towel
The method
Step by step
- 1
In a large bowl, combine the whole wheat flour, water, and salt.
About 1 min
- 2
Add the oil for dough and mix well until a shaggy dough forms.
About 1 min
- 3
Knead the dough on a clean surface for 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s note: If the dough is too sticky, add a very small amount of flour. If too dry, add a few drops of water.
- 4
Cover the dough with a damp cloth and let it rest for at least 20 minutes.
About 20 min
Cook’s note: Resting helps the gluten relax, making the chapatis softer and easier to roll.
- 5
Divide the dough into 8 equal portions and roll each into a smooth ball.
About 2 min
- 6
Lightly dust your work surface and a dough ball with the whole wheat flour for dusting.
About 1 min
- 7
Using a rolling pin, roll out each ball into a thin, even circle, about 6-7 inches in diameter.
About 2 min
Cook’s note: Try to keep the edges from becoming too thin.
- 8
Heat a tawa or flat griddle over medium-high heat.
About 1 min
Cook’s note: The tawa should be hot enough that a drop of water sizzles instantly.
- 9
Place a rolled chapati on the hot tawa.
- 10
Cook for about 30 seconds until small bubbles appear on the surface.
- 11
Flip the chapati and cook for another 30-45 seconds until more bubbles form and light brown spots appear on the bottom.
About 1 min
- 12
Lightly brush the top side with a small amount of the oil for cooking, then flip again.
- 13
Cook for a final 15-20 seconds, pressing gently with a clean cloth or spatula around the edges to encourage it to puff up.
Cook’s note: A puffed chapati indicates it's cooked through and soft.
- 14
Remove the cooked chapati from the tawa and place it in a clean kitchen towel lined container or on a plate.
Cook’s note: Stacking them in a towel helps keep them warm and soft.
- 15
Repeat for the remaining dough balls, adding more oil for cooking to the tawa as needed.
About 4 min
Per serving
Nutrition
- Calories
- 302.6kcal
- Protein
- 8.6g
- Carbs
- 47.7g
- Fat
- 10.4g
- Fibre
- 7.3g
- Sugar
- 0.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chapatis in an airtight container at room temperature.
Reheat on a warm tawa or griddle for a few seconds per side until soft.
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