Simple homemade chapatis need just four pantry staples and a hot skillet, and they puff into warm, pliable flatbreads in under an hour. Fresh off the pan with a brush of ghee, they beat anything from a store packet. Once you watch the first one balloon, this becomes a weekly habit.
There’s nothing quite like the aroma and taste of fresh, homemade bread, and these simple chapatis are a staple that grace nearly every Indian dinner table. Often called roti, this classic flatbread is all about its delightful flavor and wonderfully soft, chewy texture. The secret is in their freshness! Ideally, they should be served piping hot, straight from the griddle, ready to scoop up your favorite curry. This recipe will guide you through making perfect, pillowy chapatis every time. Makes 12 chapatis, serving 6.
Ingredients
• 2 cups / 240g (8.5 oz) whole wheat flour (atta)
• ½ tsp / 3g (0.11 oz) salt
• 2 tbsp / 30ml vegetable oil
• ½ cup / 120ml (4.1 fl oz) warm water, plus more as needed
• 2 tbsp / 30ml ghee or melted butter, for brushing
Instructions
1. In a large bowl, mix together the whole wheat flour and salt. Add the vegetable oil and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
2. Gradually stir in the warm water, mixing with your hand to bring the dough together. If the dough feels too dry or crumbly, add more water, 1 tablespoon (15 ml / 0.5 fl oz) at a time, until it forms a cohesive, soft ball.
3. Transfer the dough to a lightly floured surface and knead energetically for 5-10 minutes until it is smooth, pliable, and elastic. Place the dough back in the bowl, cover, and let it rest for at least 20 minutes.
4. Divide the rested dough into 12 equal portions and roll each into a smooth ball.
5. On a lightly floured surface, roll one ball out into a thin, even circle about 7 inches (18 cm) in diameter. Stack the rolled chapatis with a piece of parchment paper in between or a light dusting of flour to prevent sticking, and keep them covered with a clean cloth.
6. Heat a dry cast-iron skillet or tawa over medium-high heat. Place one chapati on the hot pan and cook for about 30-60 seconds, or until small bubbles appear on the surface.
7. Flip the chapati and cook for another minute on the other side until light brown spots appear. You can gently press the edges with a spatula to encourage it to puff up.
8. Remove the chapati from the pan and immediately brush one side lightly with ghee. Stack the finished chapatis on a plate and keep them covered in a cloth or a tortilla warmer to stay soft. Serve immediately.
Nutritional Information
• (per chapati)
• Calories: 110 kcal
• Carbohydrates: 18g
• Protein: 3g
• Fat: 3g
• Sodium: 100mg
Pro Tips
• For the softest chapatis, ensure your dough is soft and pliable—not too stiff or sticky. The texture should be like soft modeling clay.
• Letting the dough rest for at least 20-30 minutes is crucial. This allows the gluten to relax, making the chapatis easier to roll and much softer after cooking.
• To get your chapatis to puff up perfectly, press down gently around the edges with a folded kitchen towel or a flat spatula after the second flip. The trapped steam will cause it to inflate like a balloon.
• To reheat, place chapatis on a hot, dry pan for 15-20 seconds per side, or wrap the stack in foil and warm in a 350°F (175°C) oven for 5-7 minutes.
FAQ
Q: Can I make these chapatis vegan
A: Absolutely! This chapati recipe is easily made vegan. The dough is already vegan as it uses vegetable oil. For brushing, simply substitute the ghee or butter with your favorite plant-based melted butter or a light vegetable oil.
Q: What kind of flour is best for soft chapatis
A: For the most authentic and softest chapatis, Indian whole wheat flour, known as ‘atta’, is highly recommended. It’s very finely ground, which helps create a pliable dough and a soft texture. If you cannot find atta, standard whole wheat flour will work, but the result might be slightly denser.
Q: How do I store leftover chapatis to keep them soft
A: To keep your homemade chapatis soft, allow them to cool completely after cooking. Then, stack them and wrap the stack tightly in aluminum foil or place them in an airtight container. They can be stored at room temperature for up to 2 days or refrigerated for 3-4 days. Reheat on a dry, hot pan for a few seconds per side to restore their softness.
Q: What vegetarian dishes pair well with chapatis
A: Chapatis are the perfect companion for a wide range of vegetarian Indian dishes. Use them to scoop up lentil stews like dal makhani, chickpea curries like chana masala, creamy vegetable korma, or paneer dishes such as palak paneer. They are essential for a complete vegetarian Indian meal.
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Simple Homemade Chapatis (Roti)
Ingredients
Method
- In a large bowl, mix together the whole wheat flour and salt.
- Add the vegetable oil and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
- Gradually stir in the warm water, mixing with your hand to bring the dough together. If the dough feels too dry or crumbly, add more water, 1 tablespoon (15 ml / 0.5 fl oz) at a time, until it forms a cohesive, soft ball.
- Transfer the dough to a lightly floured surface and knead energetically for 5-10 minutes until it is smooth, pliable, and elastic.
- Place the dough back in the bowl, cover, and let it rest for at least 20 minutes.
- Divide the rested dough into 12 equal portions and roll each into a smooth ball.
- On a lightly floured surface, roll one ball out into a thin, even circle about 7 inches (18 cm) in diameter. Stack the rolled chapatis with a piece of parchment paper in between or a light dusting of flour to prevent sticking, and keep them covered with a clean cloth.
- Heat a dry cast-iron skillet or tawa over medium-high heat.
- Place one chapati on the hot pan and cook for about 30-60 seconds, or until small bubbles appear on the surface.
- Flip the chapati and cook for another minute on the other side until light brown spots appear. You can gently press the edges with a spatula to encourage it to puff up.
- Remove the chapati from the pan and immediately brush one side lightly with ghee. Stack the finished chapatis on a plate and keep them covered in a cloth or a tortilla warmer to stay soft.
- Serve immediately.
- Letting the dough rest for at least 20-30 minutes is crucial. This allows the gluten to relax, making the chapatis easier to roll and much softer after cooking.
