Chapati (Indian whole-wheat flatbread)

Chapati (roti) is the everyday flatbread of North India: a dry-pan-cooked flatbread kneaded from wholewheat flour and water, with no fat. It is simple and soft, and perfect for scooping up curries and dals; a well-made chapati puffs up like a little pillow.

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Method

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1. Put the flour and salt in a large bowl and knead to a soft, elastic dough that doesn't stick to your hands, adding the lukewarm water gradually (5–7 minutes). ⏱ Timer: 5 min
2. If using, knead in the oil at the end; cover and rest for at least 20 minutes. ⏱ Timer: 20 min
3. Divide the dough into 8 equal balls, dip each in flour and roll into an even 15–16 cm, 2 mm-thin circle.
4. Heat a dry pan (tava) over medium-high heat until very hot and lay the chapati on it.
5. When small bubbles appear on the underside (about 30 seconds), flip and cook the other side for 30 seconds; flip again and press gently with a tea towel so it puffs up.
6. Toast lightly on both sides, brush with ghee, and keep warm wrapped in a tea towel.

Source: Wikibooks Cookbook – Chapati (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Atta flour is sold in Indian shops or larger supermarkets; ordinary wholemeal flour works too.
• Resting softens the dough and makes rolling easier.
• Rolled to an even thinness, it puffs up best.
• Keeps warm and soft in a tea towel or foil; keeps in the fridge for 2 days.

Frequently asked questions

Why doesn't it puff up?

The thickness isn't even, or the pan isn't hot enough.

Can it be frozen?

Yes, cooked, with baking paper between them, for 2 months.

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