Classic Homemade Chapati (Indian Flatbread)
Chapati is a foundational Indian flatbread made from simple ingredients, best enjoyed hot off the griddle. This recipe breaks down the traditional method of cooking them on a griddle and then puffing them into soft, airy balloons over an open flame. Don’t be discouraged if your first few aren’t perfectly round or don’t puff up—they will still be delicious!
Active Prep Time: 15 minutes Dough Resting Time: 30 minutes to 3 hours Cook Time: 30-40 minutes Yields: 14 chapatis
Ingredients:
• 2¼ cups (295g) Chapati flour (atta), or a mix of 1½ cups whole wheat flour and ¾ cup all-purpose flour
• ⅔ cup (160ml) warm water, plus more as needed
• 1 tbsp (15ml) melted ghee or butter (optional, for a softer dough)
• ½ tsp (2ml) salt (optional, to enhance flavor)
• Extra chapati flour for dusting
• Melted ghee or butter for brushing (optional)
Equipment:
• Large mixing bowl
• Clean work surface for kneading
• Rolling pin
• A flat griddle or pan (a cast-iron skillet or Indian tava works best)
• Tongs
• A clean, dry kitchen towel
• A container or basket lined with a cloth to keep chapatis warm
Instructions:
Step 1: Make the Dough
1. In a large mixing bowl, combine the flour and optional salt.
2. If using, rub the melted ghee or butter into the flour with your fingertips.
3. Gradually pour in the warm water while mixing with your other hand to form a rough, shaggy dough. Add more water, one teaspoon at a time, until the dough comes together.
4. Transfer the dough to a clean work surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should be soft but not sticky.
Step 2: Rest the Dough
1. Form the dough into a ball and place it back in the bowl.
2. Cover the bowl with a damp cloth or an inverted plate.
3. Let the dough rest at room temperature for at least 30 minutes, or up to 3 hours. This allows the gluten to relax, making the chapatis easier to roll and softer.
Step 3: Shape and Roll the Chapatis
1. After resting, briefly knead the dough again and divide it into 14 equal portions. Roll each portion into a smooth ball.
2. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3. Place a griddle over medium heat to preheat.
4. Take one ball of dough, flatten it into a small disc, and dip both sides in the dusting flour.
5. On your work surface, roll the disc into a thin, even circle about 6 inches (15 cm) in diameter. Use just enough dusting flour to prevent sticking.
Step 4: Cook the Chapati
1. Gently pick up the rolled chapati and slap it between your hands to remove any excess flour.
2. Place it on the hot griddle. Cook for about 1 minute on the first side, until small bubbles begin to form on the surface.
3. Using your fingertips or a spatula, flip the chapati and cook the second side for about 30 seconds. You should see small brown spots.
Step 5: Puff the Chapati
1. Using a Gas Stove (Recommended): Turn a burner to high. Using tongs, carefully remove the partially cooked chapati from the griddle and hold it about 2-3 inches directly over the open flame. In seconds, it should swell and puff up into a balloon. Quickly turn it once to cook both sides, then immediately remove it.
2. Using an Electric Stove: If you don’t have a gas flame, return the chapati to the griddle after the second flip. Use a clean, folded kitchen towel to gently press down on the chapati in a circular motion. This pressure helps trap steam inside, encouraging it to puff up.
Step 6: Serve
1. Immediately transfer the hot chapati to your cloth-lined container and cover it to keep it soft and warm.
2. If desired, brush the top with a little melted ghee or butter.
3. Repeat the rolling and cooking process for the remaining dough balls. Serve warm with your favorite curries, dals, or vegetables.
