Side Dish

Chapati (Indian Flatbread)

Name: Chapati (Indian Flatbread)
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 250 g whole wheat flour; 120 ml water warm; 0.5 tsp salt; 1 tsp oil; 2 tbsp oil; 2 tbsp whole wheat flour

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

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

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

78%Score

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

Storage

Store leftover chapatis in an airtight container at room temperature.

Reheating

Reheat on a warm tawa or griddle for a few seconds per side until soft.