There’s nothing quite like the aroma and taste of freshly made bread, and these simple Indian-style chapatis are a game-changer for any meal. Made with nutritious whole wheat flour (atta), chapatis are the soft, pliable, and utterly delicious flatbreads that are a staple in Indian cuisine. While the traditional method involves a dramatic puff over an open flame, this straightforward recipe yields incredibly soft and flavorful flatbreads right on your stovetop. Perfect for scooping up hearty dals, curries, or any stew, learning to make chapatis at home is a simple skill that will elevate your cooking forever. Let’s get kneading!
Ingredients
• 2 ¼ cups / 270g whole wheat flour (atta)
• 1 cup / 120g all-purpose flour, plus more for dusting
• 1 tsp / 6g salt
• 1 cup / 240ml warm water
Instructions
1. Prepare the Flour: Set a fine-mesh strainer over a large bowl or the bowl of a food processor. Add both flours and sift them together to create a light, airy base. Discard any coarse bran that remains.
2. Mix the Dough: Add the salt to the sifted flour. With the food processor running, slowly pour in 1 cup of warm water. Process for about 30 seconds until the dough forms a well-defined, barely sticky ball. If it’s too dry, add more water 1 tablespoon at a time. If too wet, add a tablespoon of flour.
3. Rest the Dough: Turn the dough out onto a lightly floured surface, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes and up to 2 hours. This step is crucial for soft chapatis.
4. Portion and Shape: Divide the rested dough into 8 to 12 equal pieces. Roll each piece into a smooth ball, then flatten it into a 4-inch disk. Lightly flour the disks and cover them with a cloth as you work.
5. Cook the Chapatis: Heat a dry griddle or cast-iron skillet over medium heat. Roll a dough disk into a thin, even circle about 1/8-inch thick. Place it on the hot griddle and cook for about 15-20 seconds, then flip. Cook the second side for about a minute, or until it starts to blister and puff up. Flip one last time and cook the first side again briefly until it has dark, toasty spots.
6. Keep Warm and Serve: As each chapati is cooked, transfer it to a cloth-lined basket or plate and cover it. This traps the steam and keeps them soft. Repeat with the remaining dough and serve immediately.
Nutritional Information
• (per chapati)
• Calories: 115 kcal
• Carbohydrates: 24g
• Protein: 4g
• Fat: 0.5g
• Fiber: 3g
• Sodium: 195mg
Pro Tips
• Pro-Tips for Perfect Chapatis
• Sifting the flours is a simple step that makes a big difference. It removes coarse bran and aerates the flour, resulting in a smoother, softer dough that’s easier to roll.
• Don’t skip the resting period! Letting the dough rest for at least 30 minutes allows the gluten to relax, which is the secret to rolling thin chapatis without them shrinking back.
• For that classic, balloon-like puff, use tongs to carefully hold a mostly-cooked chapati over a direct gas flame for a few seconds. Watch it inflate instantly! (Use caution with this method).
• The way you store freshly cooked chapatis matters. Stack them in a cloth-lined container or a chapati box (dabba) immediately after cooking. The trapped steam will keep them perfectly soft and warm until you’re ready to eat.
