India Chapati
A traditional flatbread with regional variations, chapati is also widely known as roti. This unleavened bread is cherished for its simplicity and versatility, forming a key component of everyday meals in Indian households. Rolled into thin circles and traditionally cooked on a hot griddle over an open flame, chapati is soft, light, and perfect for scooping up flavorful dishes. It is a staple food across the Indian subcontinent, served with curries, lentils, and vegetables.
Recipe Servings: 4
Prep Time
50 minutes
Cook Time
25 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (113 g) whole wheat flour
- 1 cup (120 g) maida or all-purpose flour
- 1 tsp (6 g) salt
- 2 Tbsp (30 ml) vegetable oil or ghee
- ¾ cup (177 ml) hot water, as needed
Directions
- In a large mixing bowl, stir together whole wheat flour, maida or all-purpose flour, and salt.
- Use a wooden spoon to stir in oil or ghee and enough water to make a soft dough that is soft and elastic but not sticky.
- Knead dough on a lightly floured surface until smooth and pliable.
- Divide dough into 10 parts, or fewer for bigger rounds. Roll each piece into a ball and set aside to rest for a few minutes.
- Heat a skillet or griddle over medium heat until hot. Grease lightly.
- On a lightly floured surface, use a floured rolling pin to roll out balls of dough until very thin.
- When the pan starts smoking, cook each round until the underside has brown spots, about 30 seconds; then flip and cook other side. Keep warm and serve hot.
Notes
- For extra puffiness, ensure the skillet or griddle is evenly hot before cooking each chapati.
- If the chapati doesn’t puff, don’t worry; it will still be delicious and soft.
- Leftover dough can be stored in the refrigerator for up to a day.
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