India | Kenya | Breads

Chapati Recipe

Chapati

(Indian wholewheat flatbread)

Yield: 12 chapati


INGREDIENTS PREP AMOUNT
Wholewheat flour 2 cups
Oil or ghee 2 Tbsp
Warm water 3/4 - 1 cup
Salt 1/2 tsp

METHOD

Basic Steps:  Mix → Knead → Rest → Portion → Roll out → Pan bake
  1. Mix the flour and oil or ghee together well with your hands or in a food processor or mixer.
  2. Stir the salt into the water, and add a little of the water at a time until you have a soft, kneadable ball. Knead for 8-10 minutes until smooth and elastic. If using a food processor, add water until the mass comes together and continue processing for 30 seconds more.
  3. Remove dough to a bowl, cover, and rest for at least 30 minutes and up to 2 hours.
  4. Portion dough into 12 separate ball and dust with extra flour. Roll out into thin circles.
  5. Heat an ungreased heavy skillet over medium flame. Add a dough round and press down gently all over with a spoon to help make chapati puff up. Bake until lightly browned, flip and brown on the second side. Repeat with all rounds.

VARIATIONS

    Puri
    Puri Recipe
  • Puri, or Poori (Indian deep-fried puff bread): follow above recipe, but fry dough rounds in 350-375°F oil, tapping gently with a spoon until they are puff up and browned on one side. Flip and fry till browned on second side. Serve immediately.
  • Brush each chapati with melted butter or ghee as it comes from the skillet if you like.

NOTES

  • Chapati, or chapatti is a popular bread accompaniment to a northern Indian meal. It is a simple wheat flatbread that is typically baked on a hot griddle, or tava. Pieces are broken off and wrapped around food before it is popped in the mouth.
  • Chapati is also common in Kenya and around East Africa. The bread was brought there by Indian merchants and servants during the British colonial period.
  • Chapatis can be substituted with wholewheat Mexican tortillas if you like.