Chapati

Chapati

Chapati

Veg Vegan

Whole wheat flatbread — atta (stone-ground whole wheat flour) kneaded with water into a soft, smooth dough, rolled into thin circles, and cooked on a dry iron tawa until bubbles form, then held directly over the flame to puff fully. Smeared with ghee and eaten immediately. The daily bread of most of North, Central, and Western India — at every meal, rolled fresh, the vehicle for all dals and sabzis. Called roti in many regions and phulka when particularly thin and puffed.

Cuisines

Malvani Gujarati Rajasthani Malwi Chhattisgarhi Haryanvi Awadhi Himachali Banarasi Kumaoni Kashmiri Bihari Dogri Bohri Mughlai Sindhi Punjabi Delhi Maharashtrian Marwari Garhwali Parsi

Best for

Breakfast Lunch Dinner

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

2 cups whole wheat flour
1 cup water
1 tablespoon oil
— salt to taste

Instructions

  1. 1 In a large mixing bowl, combine the whole wheat flour and salt.
  2. 2 Gradually add water to the flour mixture, mixing continuously until a dough starts to form.
  3. 3 Add the oil and knead the dough for about 8-10 minutes until it is smooth and elastic.
  4. 4 Cover the dough with a damp cloth and let it rest for 15 minutes.
  5. 5 Divide the dough into small, equal-sized balls.
  6. 6 Roll each ball into a thin circle, about 6 inches in diameter, using a rolling pin.
  7. 7 Heat a tawa or flat skillet over medium heat.
  8. 8 Place a rolled chapati on the hot tawa and cook until small bubbles form on the surface.
  9. 9 Flip the chapati and cook the other side until light brown spots appear.
  10. 10 Press gently with a cloth or spatula to help it puff up.
  11. 11 Remove from heat and repeat with the remaining dough balls.
  12. 12 Serve hot with your choice of curry or dal.

Tips

For softer chapatis, ensure the dough is well-kneaded and rested before rolling.