Chapati Recipe

If youโ€™ve ever wanted to bring the warmth and comfort of homemade Indian flatbread to your own kitchen, this Chapati Recipe is just what you need. Chapati, also known as roti, is a beloved daily staple across South Asia for good reasonโ€”itโ€™s incredibly simple to make, remarkably satisfying, and pairs perfectly with just about anything. Whether youโ€™re scooping up rich curry or simply savoring a fresh, hot chapati with a bit of salty butter, this recipe demystifies the process and packs plenty of tips so you can roll, cook, and serve chapatis youโ€™re truly proud of. Get ready to create a little magic with every puffed, golden disk!

Ingredients You’ll Need

One of the most wonderful things about the Chapati Recipe is its pure simplicityโ€”just a handful of pantry staples come together to make something truly special! Each ingredient pulls its weight by adding exactly whatโ€™s needed for taste, texture, and the classic look youโ€™d expect from a great flatbread.

  • Whole wheat flour: The star of the chapati, this brings that characteristic nutty flavor, gentle chew, and signature golden hue.
  • Water: A little goes a long wayโ€”adding just enough helps form a supple, cohesive dough thatโ€™s easy to roll and soft to eat.
  • Salt (optional): Enhances the natural flavors in the flour; totally up to your taste preference.
  • Oil or ghee (optional): Brushed on top hot off the pan, it adds an irresistible sheen and an extra touch of richness.

How to Make Chapati Recipe

Step 1: Mix the Dough

Start by combining the whole wheat flour, a pinch of salt if you like, and water in a large bowl. Use your hands (or a spoon, if you prefer less mess) to stir everything togetherโ€”it will look shaggy at first, but keep at it! As the dough starts coming together, move to kneading. The aim is to get a soft, pliable dough that isnโ€™t sticky or crumbly, so add water a tablespoon at a time if needed. Knead for about 5-7 minutes until the dough feels smooth and elastic.

Step 2: Rest the Dough

Cover the dough with a damp cloth and let it rest for at least 20 minutes. This little break helps the gluten relax, making the dough even more workable and ensuring your chapatis roll out beautifully thin and soft.

Step 3: Divide and Shape

After resting, divide the dough into equal-sized ballsโ€”about golf ball size works great. This doesnโ€™t need to be exact, but consistency helps them all cook at the same pace. Dust each ball with a little dry flour to prevent sticking as you get ready to roll.

Step 4: Roll the Chapati

Place a dough ball on a floured work surface and use a rolling pin to flatten it into a thin, even circle. Aim for around 6 inches in diameter. Donโ€™t worry if theyโ€™re not perfectly roundโ€”theyโ€™ll still taste amazing! Sprinkle more dry flour if sticking becomes an issue.

Step 5: Cook the Chapati

Heat a skillet or tava over medium-high heat. Once hot, lay a rolled circle onto the pan. Cook for 30 seconds or until you see bubbles form, then flip. Cook the second side for another 30 seconds; gently press with a clean towel or spatula, which encourages the chapati to puff. If you like a few charred spots, let it sit for an extra few seconds. Remove from the pan and brush with oil or ghee if desired. Repeat with all the dough balls.

How to Serve Chapati Recipe

Chapati Recipe - Recipe Image

Garnishes

While chapatis are delightful on their own, brushing them with a touch of warm ghee or melted butter just as they come off the skillet takes them to a whole new level. You can also sprinkle lightly with flaky salt or even a little chopped fresh cilantro for a pop of color and fragrance.

Side Dishes

Chapati Recipe shines as the perfect vessel for scooping up curries, dals, and dry vegetable sabzis. Classic combinations include lentil dal, creamy butter chicken, or a simple potato curry. Donโ€™t forget a little bowl of cooling yogurt or tangy pickle on the side.

Creative Ways to Present

Feeling playful? Turn chapatis into wraps, stuffing them with grilled veggies, paneer tikka, or even a quick spicy scrambled egg. Theyโ€™re also fantastic as dippers for homemade hummus, or as a base for quick pizzasโ€”just add your favorite toppings and broil for a few minutes!

Make Ahead and Storage

Storing Leftovers

If you have leftover chapatis from your Chapati Recipe, simply stack them with a layer of parchment or wax paper in between, and store them in an airtight container at room temperature for up to 24 hours. For longer storage, pop them in the refrigeratorโ€”just be sure theyโ€™re fully cooled first to avoid condensation and sogginess.

Freezing

Your chapatis freeze beautifully! Once fully cooled, wrap them tightly in foil or plastic wrap, then transfer to a freezer-safe bag or container. Theyโ€™ll keep well for up to two months. When youโ€™re ready to enjoy, take out as many as you needโ€”no waste and always fresh.

Reheating

To bring leftover or thawed chapatis back to life, simply warm them in a dry skillet for 30 seconds on each side. You can also microwave in short bursts (wrapped in a damp paper towel), though reheating on a pan restores a bit of that just-cooked texture and aroma.

FAQs

Can I use all-purpose flour instead of whole wheat for this Chapati Recipe?

You technically can, but whole wheat flour provides that classic earthy flavor and chewy texture. All-purpose flour will yield a softer, paler breadโ€”not quite traditional, but still tasty.

Why didnโ€™t my chapatis puff up?

Puffing happens when moisture in the dough turns to steam and expands between layers. Make sure to knead your dough well and roll the discs evenly. Also, ensure your pan is adequately hot before cooking; both help chapatis puff beautifully!

How do I stop chapatis from getting hard once cooked?

Keep freshly cooked chapatis wrapped in a clean kitchen towel or in a covered container. This traps steam, helping them stay moist and pliable. A quick swipe of ghee or butter while theyโ€™re hot also locks in softness.

Is this Chapati Recipe vegan?

Absolutely! The basic Chapati Recipe contains just flour, water, and salt. To keep it vegan, simply skip the ghee or use vegetable oil for brushing if you like that added richness.

Can I make the dough ahead of time?

Yes! You can prepare chapati dough a day ahead, cover tightly, and refrigerate. Let it come to room temperature before rolling and cooking for the best flavor and texture.

Final Thoughts

If youโ€™ve been searching for a dependable, delicious Chapati Recipe, nowโ€™s the perfect time to roll up your sleeves and try! With just a few simple ingredients and some practice, youโ€™ll have a warm stack to share or savor soloโ€”fresh from your own stove. Enjoy every bite!

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Chapati Recipe

Chapati Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 128 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 10โ€“12 chapatis 1x
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Description

This classic chapati recipe delivers soft, pliable whole wheat flatbreads, perfect for scooping up curries, stews, or enjoying on their own. Simple ingredients and straightforward technique make chapati an essential for any home cook looking to master Indian bread.


Ingredients

Units Scale

For the Dough

  • 2 cups whole wheat flour (atta)
  • 3/4 cup warm water (plus more as needed)
  • 2 teaspoons oil or ghee (optional)
  • 1/2 teaspoon salt (optional)

For Rolling and Cooking

  • Extra whole wheat flour, for dusting
  • Ghee or butter, for brushing (optional)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the whole wheat flour and salt (if using). Gradually add warm water, mixing with your hand or a spatula, until the dough starts to come together. Drizzle in oil or ghee if using. Knead the dough for about 8โ€“10 minutes until it becomes soft, smooth, and elastic. Cover with a damp cloth and let it rest for at least 20 minutes.
  2. Divide and Shape: After resting, knead the dough briefly. Divide it into 10โ€“12 equal pieces. Roll each piece between your palms to form smooth balls. Keep the dough balls covered so they don’t dry out.
  3. Roll the Chapatis: Lightly dust your work surface with whole wheat flour. Take one dough ball, flatten it gently, and roll it out into a thin, even circle about 6โ€“7 inches in diameter. Dust with more flour as needed to prevent sticking.
  4. Cook on the Tava or Skillet: Heat a heavy skillet or tava over medium-high heat. Place the rolled chapati on the hot skillet. Cook for 30 seconds or until small bubbles appear, then flip. Cook the other side for 30 seconds, then flip again and press gently with a clean cloth or spatula. The chapati should puff up. Cook until there are light brown spots and it’s fully cooked.
  5. Optionalโ€”Finish with Ghee: Brush hot chapatis with melted ghee or butter, if desired, for extra softness and flavor. Repeat with remaining dough balls. Serve immediately, or store wrapped in a clean cloth to keep warm and soft.

Notes

  • Resting the dough is key to softer chapatis.
  • Do not overuse flour for dusting, or chapatis may become dry.
  • If chapatis don’t puff, try rolling them more evenly and ensure the pan is sufficiently hot.
  • Chapati dough can be prepared up to a day ahead and refrigeratedโ€”bring to room temperature before rolling out.

Nutrition

  • Serving Size: 1 chapati (without ghee)
  • Calories: 90
  • Sugar: 0.2g
  • Sodium: 1mg
  • Fat: 0.4g
  • Saturated Fat: 0.1g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 2.7g
  • Protein: 3g
  • Cholesterol: 0mg

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