Chapati is a warm, soft bread that's so versatile it can be served with any of your favorite curries or dips. It’s an Indian staple made using atta (whole wheat flour) and is similar to tortillas.
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If you’re looking for the perfect unleavened flatbread recipe, then chapati is the one for you. This recipe delivers soft, fluffy chapatis with a slightly crispy exterior that is simply irresistible. Your chapatis will turn out delicious every time with my recipe and it's perfect for scooping up sauces or filling with your choice of ingredients.
You can have chapati with Rogna Josh, Palak Paneer, and other curries or use it to make a sandwich.
Read on to learn how to make this chapati recipe at home!
❤️ WHY YOU’LL LOVE THIS RECIPE
- Easy to make: This chapati recipe is incredibly straightforward, requiring only a few simple ingredients and steps. It’s completely beginner-friendly!
- Quick: With a resting time of only around half an hour, you can have soft, delicious chapatis ready in no time. And once you get the hang of it, rolling out and cooking each chapati takes mere minutes.
- Adaptable: While this recipe uses whole wheat flour for a healthier twist, you can easily substitute some of the wheat flour with all-purpose flour if you want your chapatis to stay soft for longer.
- Delicious: The perfect balance of ingredients in this recipe ensures that every chapati is deliciously soft, light, and fluffy. The ghee and oil give them a rich, mouthwatering flavor that's hard to resist.
🍊 INGREDIENTS
More details about the ingredients and measurements are in the recipe card below!
Atta: This whole wheat flour is the main ingredient in chapati. The brand of atta you use can change the amount of water you need, so add it gradually and adjust as needed.
Oil: Adding oil to your dough not only makes it easier to work with, but also gives the chapati a soft texture.
Ghee: This clarified butter adds a rich, buttery flavor to your chapati. Combined with oil, it makes the dough soft and flavorful.
Warm Water: Warm water is best for kneading the dough. It helps keep the dough moist, which is key for a soft, pliable chapati. Remember, the amount of water may vary depending on the brand of atta you're using.
Plain Yogurt or Milk: This is an optional ingredient. Adding a couple of tablespoons can make your chapati even softer.
🔪 HOW TO MAKE CHAPATI
Step 1
In a large bowl or straight on your working surface, add the flour, salt, ghee, and oil. Mix well until you get clumps of flour.
Step 2
Add the water gradually while kneading the dough. Depending on the flour you are using and its brand, you may not need the whole cup of water.
Step 3
Now you should have smooth and not a sticky dough, that bounces slightly when pressed. Cover the dough and allow it to rest for about half an hour. This resting time makes the dough softer and easier to roll.
Step 4
Knead the dough for a few seconds. Make seven or eight equal size balls from the dough. Dredge the ball in atta (whole wheat flour) and then roll it out to an eight inch diameter.
Step 5
If the dough is sticking while rolling, dust it again with atta and continue rolling. Place the rolled dough over a hot tawa or a flat pan.
Step 6
Reduce the heat to medium and wait for a few seconds until the surface of the bread looks slightly dry with a few small bubbles. Flip the bread. When the bottom side has light brown patches, flip the bread again.
Step 7
Gently press the edges of the bread, to help it cook through and puff up. Do not overcook the bread, when both sides have brown patches and have puffed, it is done. Leaving it for a longer time on the tawa or pan will make it dry.
Step 8
Place the hot chapati in a container with a lid, making sure to place either a parchment paper or a kitchen towel at the bottom to prevent the bread from getting soggy.
Step 9
Smear with ghee before serving and then serve with your favorite curry, dip, yogurt, or you can make it into a sandwich. Enjoy your homemade chapati!
👩🏽🍳 PRO TIPS
- Use Warm Water: It is better to use warm water when kneading the dough as it helps maintain the dough's moisture. This guarantees your chapati stays soft and doesn't dry out.
- Combine Ghee and Oil: Adding a combination of ghee and oil in the dough not only makes the chapati soft but also adds a great flavor. The ghee gives a rich taste while the oil keeps the chapati moist.
- Adjust the Water Quantity: Depending on the brand of the flour (Atta) you are using, you might need to adjust the amount of water you add to the dough. Hence, add water gradually while kneading to get the perfect consistency.
- Consider Adding Yogurt or Milk: For even softer chapatis, consider adding two tablespoons of plain yogurt or milk to the dough. These additions help in making the dough more pliable and the finished chapatis softer.
- Control the Heat: The most important element when making chapati is the heat. The pan should be hot when you place the chapati on it, then reduce the heat after a few seconds. This prevents the chapati from drying out and guarantees that it cooks evenly.
- Rest the Dough: Allow the dough to rest for about twenty to thirty minutes before you start rolling it out. This resting time makes the dough softer and easier to roll, resulting in softer chapatis.
- Don't Overcook: Be careful not to overcook the chapati. Once both sides have brown patches and the bread has puffed up, it's done. Overcooking will make the chapati dry and hard.
- Perfect round shape: You will not get a perfect round shape of bread from the first time. It took me a good amount of time to learn. Concentrate on how to make the dough and how to cook the chapati. Rolling to a perfect round shape will come with practice.
📋 VARIATIONS
- Go Gluten-Free: If you're gluten intolerant or simply looking to cut down on gluten, try replacing the atta with a gluten-free flour blend. Just remember, you might need to adjust the amount of water used to get the right dough consistency. This variation will allow you to enjoy chapati without any gluten worries.
- Experiment with Grains: If you're looking to add some variety to your chapati, try using different types of grain flours like barley, millet, or maize. These grains will give your chapati a unique texture and flavor, as well as additional health benefits. Just remember to adjust the water accordingly as different flours have different absorption rates.
- Make it Multigrain: For a healthier and chewier variation, substitute half a cup of wheat flour with multigrain flour. This not only enhances the nutritional value of your chapatis but also gives them a unique texture and flavor.
🍽️ HOW TO SERVE
- For a wholesome breakfast, pair your freshly made chapati with a spicy vegetable curry. The softness of the chapati combined with the rich flavors of the curry will surely make your day!
- Want a lighter option? Serve your chapati with a bowl of tangy yogurt and some homemade pickle. This combination is both refreshing and filling, perfect for a quick lunch.
- For a tasty dinner, try serving your chapati with a hearty lentil soup or dal. The earthy flavors of the lentils compliment the chapati beautifully.
- Chapati also makes a great wrap for a variety of fillings. Stuff it with grilled vegetables, or your favorite chicken tofu stir-fry for a flavorful sandwich alternative.
💬 FREQUENTLY ASKED QUESTIONS
For making chapati, it is best to use Atta flour, which is a type of whole wheat flour used in Indian cooking.
Using warm water helps to keep the dough moist and makes the chapati softer. It also makes the dough easier to handle and roll out.
Adding a combination of ghee and oil to the dough not only gives the chapati a great flavor but also makes it soft.
The key to preventing the chapati from getting dry is managing the heat. The pan should be hot when you place the chapati on it, and then you should reduce the heat after a few seconds. Overcooking or high heat can make the chapati dry.
🌡️ STORING
Refrigerate: After your chapati has cooled down, place them in an airtight container or Ziplock bag. They can be refrigerated for up to a week. Remember, the dough was kneaded with warm water which helps it stay moist, so the chapatis should retain their softness.
Reheat Instructions: When you're ready to enjoy your leftover chapatis, reheat them on a hot pan for a few seconds on each side. You can also microwave them for about ten seconds, but be careful not to overheat as this can make them dry.
Freeze: To freeze the chapati while it's warm, fold it and wrap it in plastic wrap or foil, and place it in a freezer-friendly bag. You can freeze it for three months.
To heat frozen chapati, place it while frozen in the microwave and heat for 20 seconds. Flip the bread and heat for a few more seconds.
You can also place the frozen bread on a tawa/a flat pan and keep flipping it. It will soften during the heating process, and I recommend this method more than microwave.
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⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
📖 Recipe
Ingredients
- 2 cup atta
- 1 teaspoon salt
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 cup warm water
Instructions
- In a large bowl or straight on your working surface, Add the flour, salt, ghee and oil. Mix well until you get clumps of flour.
- Add the water gradually while kneading the dough. Depending on the flour you are using and its brand you may not need the whole one cup of water.
- Now you should have smooth and not a sticky dough, that bounces slightly when pressed.
- Cover the dough and allow it to rest for 20 to 30 minutes. Resting time makes the dough softer and easier to roll.
- Knead the dough for a few seconds. Make 7 or 8 equal size balls from the dough. Dredge the ball in atta and then roll it out to 8 inches diameter.
- If the dough is sticking while rolling dust it again with atta and continue rolling.
- Place the rolled dough over a hot tawa or a flat pan. Reduce the heat to medium and wait for a few seconds until the surface of the bread looks slightly dry with a few small bubbles.
- Flip the bread. When the bottom side has light brown patches, flip the bread again.
- Gently press the edges of the bread, to help it cook through and puff up.
- Do not overcook the bread. When both sides have brown patches and the bread has puffed, it is done. Leaving it for a longer time on the tawa or pan will make it dry.
- Place the hot chapati in a container with a lid, making sure to place either a parchment paper or a kitchen towel under it to prevent it from getting soggy.
- Smear with ghee before serving and then serve with your favorite curry, dip, or yogurt.
Video
Notes
- It’s better to use warm water when kneading the dough to help it stay moist.
- Adding a combination of ghee and oil in the dough makes it soft with a good flavor.
- Depending on the brand of the flour (Atta) you are using, you might need to add more or less water to the dough. Hence, add the water gradually to the dough.
- Atta is different from the whole wheat flour sold in the market. Whole wheat flour has a thicker texture than Atta. Look for Indian Atta in the Asian section of the store to enjoy the real taste of chapati.
- Adding two tablespoons of plain yogurt or milk can make the chapati softer.
- The most important element when making the chapati is the heat. The pan should be hot when you place the chapati on it, and after a few seconds, you have to reduce the heat, otherwise, the bread will turn dry.
- Perfect round shape: You will not get a perfect round shape of bread from the first time. It took me a good amount of time to learn. Concentrate on how to make the dough and how to cook the chapati. Rolling to a perfect round shape will come with practice.
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