Indian Spiced Chapati Flat Bread
Transform your homemade bread game with this vibrant and aromatic Indian Spiced Chapati Flatbread! Infused with earthy cumin, golden turmeric, and a hint of optional red chili powder for a mild kick, this traditional whole wheat flatbread brings bold flavors and a delightful warmth to your table. With just 20 minutes of preparation and a quick cook on the skillet, these soft and pliable chapatis are perfect for scooping up your favorite curries, soups, or chutneys. For an extra layer of indulgence, brush them with melted butter or ghee, and garnish with fresh cilantro. Wholesome, flavorful, and versatile, this easy-to-make flatbread is a must-try addition to any Indian-inspired meal!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoons Salt
- 1 teaspoons Ground cumin
- 0.5 teaspoons Turmeric powder
- 0.25 teaspoons Red chili powder (optional)
- 0.75 cups Warm water
- 1 tablespoons Vegetable oil
- 2 tablespoons Butter or ghee (optional, for brushing)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
In a large mixing bowl, combine the whole wheat flour, salt, ground cumin, turmeric powder, and red chili powder (if using). Mix well to evenly distribute the spices.
Add the warm water and vegetable oil to the dry ingredients. Mix with your hands or a spoon until the dough starts to come together.
Transfer the dough to a clean surface and knead for about 8-10 minutes until it becomes smooth and pliable. If the dough feels too sticky, sprinkle a bit of flour; if it feels too dry, add a teaspoon of water at a time.
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 15 minutes to allow the gluten to relax.
Divide the rested dough into 8 equal-sized balls. Roll each ball between your palms into a smooth sphere.
On a floured surface, use a rolling pin to roll each ball into a thin circle, about 6-8 inches in diameter. Rotate the dough as you roll to maintain the circular shape and prevent sticking.
Heat a dry skillet or flat griddle over medium-high heat until hot. Place one rolled-out dough circle onto the skillet.
Cook the chapati for 30-40 seconds or until the underside develops golden-brown spots. Flip and cook the other side for another 30-40 seconds. Flip a final time, pressing lightly with a spatula or clean cloth to encourage the bread to puff up.
Remove the cooked chapati from the skillet and keep warm in a clean kitchen towel. Repeat the process with the remaining dough balls.
If desired, brush each chapati with a small amount of butter or ghee after cooking for added flavor and shine. Sprinkle with chopped fresh cilantro for garnish.
Serve warm alongside curries, soups, or dips, or enjoy on its own as a spiced flatbread snack.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 1.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1077 mg | 23% | |
*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.
