Chapatis Indian or Kenyan Wholewheat Flatbread
Experience the simplicity and warmth of homemade Chapatis, a beloved wholewheat flatbread that’s a staple in both Indian and Kenyan cuisine. Made with just a handful of pantry-friendly ingredients like wholewheat flour, salt, and warm water, these soft and pliable flatbreads are perfect for scooping up curries, stews, or sautéed vegetables. With a quick knead and a short resting period, the dough transforms into beautifully golden, lightly puffed rounds cooked to perfection on a hot skillet or tawa. For an extra touch of richness, you can add a splash of ghee or oil while cooking or brush it on while warm. Whether you’re whipping up an authentic Indian meal or embracing the comforting flavors of Kenyan cuisine, these versatile and wholesome chapatis are sure to shine as the perfect accompaniment to any dish.
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Recipe Information
Ingredients
- 3 cups Wholewheat flour (atta)
- 1 teaspoon Salt
- 1.25 cups Warm water
- 2 teaspoons Vegetable oil or softened ghee (optional, for softer chapatis)
- 0.25 cup Extra wholewheat flour
- 1 teaspoon Oil or ghee (for cooking, optional)
Instructions
In a large mixing bowl, combine the wholewheat flour and salt. Mix well.
Gradually add the warm water to the flour, a little at a time, while mixing with your hands or a wooden spoon until a dough begins to form.
If desired, add the 2 teaspoons of oil or ghee for extra softness, and knead it into the dough.
Transfer the dough to a clean surface and knead for about 8-10 minutes until it becomes smooth and pliable. Add a sprinkle of flour if it's too sticky.
Shape the dough into a ball, cover it with a damp cloth, and let it rest for 20-30 minutes.
Divide the dough into 10-12 equal portions and roll each portion into a small ball using your palms.
Lightly flour your rolling surface and rolling pin. Take one dough ball and roll it into a thin circle, about 6–8 inches in diameter. Sprinkle more flour if needed to prevent sticking.
Heat a skillet or tawa over medium-high heat until hot. Place the rolled-out chapati onto the skillet.
Cook for about 30–40 seconds or until bubbles form on the surface. Flip the chapati with tongs or a spatula.
Cook the second side for another 30–40 seconds, pressing gently with a spatula or a clean cloth to encourage puffing.
Flip once more and cook for an additional 10–20 seconds until lightly browned and cooked through.
Optionally, brush a small amount of ghee or oil on the chapati while it's still hot.
Repeat the rolling and cooking process for the remaining dough balls.
Serve the chapatis warm with your favorite curry, stew, or vegetables.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2378 mg | 103% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 1.5 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
