Adding yogurt to the dough gives these traditional whole wheat flatbreads an extra-soft, tender texture and a subtle tang. They are wonderfully versatile and pair perfectly with dals, curries, and vegetable dishes.
Preparation time: 15 minutes Dough resting time: 30 minutes to 3 hours Cooking time: 30–40 minutes Yields: 14 chapatis
Ingredients
• 2.25 cups (295 g) sieved chapati flour (atta), OR a mix of:
1.5 cups (190 g) sieved whole wheat flour
0.75 cup (95 g) unbleached all-purpose flour
• 0.5 tsp (2 ml) salt (optional)
• 0.33 cup (80 ml) plain yogurt, at room temperature
• 4.0 to 5.0 tbsp (60–75 ml) warm water, or as needed
• Extra chapati or whole wheat flour for dusting
• Melted ghee or butter for brushing (optional)
Instructions
Step 1: Prepare the Dough
1. In a large mixing bowl, combine the flour and salt (if using).
2. Add the room-temperature yogurt. Use your fingertips to rub the yogurt into the flour until the mixture resembles coarse crumbs.
3. Gradually add the warm water, mixing until the flour comes together into a cohesive, kneadable dough. Be careful not to add too much water at once.
4. Transfer the dough to a clean work surface and knead for about 8 minutes until it is silky smooth, soft, and pliable. Add a sprinkle of flour or a dribble of water if needed to achieve the right consistency.
Step 2: Rest the Dough
1. Shape the kneaded dough into a ball.
2. Place it back in the bowl and cover with a lid, an inverted bowl, or a damp cloth.
3. Let the dough rest at room temperature for at least 30 minutes, or up to 3 hours. This step is crucial for soft chapatis.
Step 3: Divide and Roll
1. After resting, briefly knead the dough again and divide it into 14 equal portions.
2. Roll each portion between your palms to form a smooth ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3. Place a flat griddle (like a tawa or a cast-iron skillet) over medium heat to preheat.
4. Take one ball of dough, flatten it into a 2.0-inch (5 cm) patty, and lightly dredge both sides in the dusting flour.
5. On your work surface, roll the patty into a thin, even circle about 6.0 inches (15 cm) in diameter. Use only enough dusting flour to prevent sticking.
Step 4: Cook the Chapati
1. Pick up the rolled chapati and gently slap it between your hands to shake off any excess flour.
2. Lay the chapati flat on the hot griddle. Cook for about 1 minute, or until the top surface lightens in color and small bubbles begin to form.
3. Using tongs or a spatula, flip the chapati and cook the second side for about 30 seconds, until light brown spots appear.
Step 5: Puff the Chapati This step fills the chapati with steam, making it light and airy.
• For a Gas Stove: Using tongs, carefully lift the chapati off the griddle and place it directly over a high flame. In just a few seconds, it will puff up into a balloon. Quickly flip it once to lightly char both sides, then remove from the heat.
• For an Electric Stove: While the chapati is on the griddle (after the first flip), use a clean, folded kitchen towel to gently press around the edges. This traps the steam inside and encourages it to puff up.
Step 6: Serve
1. Immediately transfer the finished chapati to a cloth-lined container or basket to keep it warm and soft.
2. If desired, brush the top with a little melted ghee or butter.
3. Repeat the rolling, cooking, and puffing process with the remaining dough balls. Serve warm.
