Chapati

Name: Chapati
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300g Whole Wheat Flour, Atta; 190ml Water, warm; 1/2 tsp Salt, fine; 2 tbsp Ghee, for brushing; 2 tbsp Flour, extra, for dusting

Chapati are thin, tender Indian flatbreads that puff up with light golden spots and a pleasant, slightly chewy texture. Simple and quick to make, they pair beautifully with curries, dals, or a smear of ghee for a comforting everyday meal.

Chapati are thin, tender Indian flatbreads that puff up with light golden spots and a pleasant, slightly chewy texture. Simple and... Show more

Traditional Indian Recipe

Health Grade

A- · Excellent

Time

50 min

Price

0,29 €

Calories

329 kcal

vegetarian

low calorie

easy

high fiber

Method

Mix the dough

In a large bowl, combine the Whole Wheat Flour (Atta) and Salt (fine). Pour in the Water (warm) a little at a time, mixing until the flour clumps into a shaggy dough, then knead on a clean counter for 6 to 8 minutes until it feels smooth, soft, and pliable.

Rest the dough

Shape the dough into a ball, cover the bowl with a damp cloth or plate, and let it rest for 20 minutes. Resting relaxes the gluten, so the chapatis roll out thinly without springing back.

Portion and roll

Divide the dough into equal pieces and keep the ones you are not using covered. Lightly dust the counter and rolling pin with Flour (extra, for dusting), then roll each piece into a thin round, turning it a little as you go so it stays even.

Heat the pan

Set a dry skillet or flat griddle over medium-high heat and let it get properly hot before the first chapati goes on. When a drop of water sizzles away right away, the pan is ready.

Cook the chapati

Lay one rolled chapati on the hot pan and cook until the underside has scattered golden-brown spots, about 1 minute. Flip and cook the second side for 1 minute more. If it puffs in places, gently press the edges with a clean cloth or spatula so the bread cooks through without scorching. Repeat with the remaining rounds, lowering the heat slightly if they start to brown too quickly.

Brush and serve

Stack the hot chapatis on a plate and brush each one lightly with Ghee (for brushing) so it melts into the surface and keeps them soft. Serve them warm, or keep them wrapped in a clean kitchen towel if you are not eating right away.