Punjabi Chapati Chapatis
Discover the art of making authentic Punjabi Chapati Chapatis, a traditional Indian flatbread that is both wholesome and versatile. Crafted with just a handful of simple ingredients—whole wheat flour, salt, and water—this recipe produces soft, pliable chapatis perfect for scooping up curries, dals, or chutneys. The dough is kneaded to perfection and allowed to rest for a tender texture, while the use of a hot tawa or skillet ensures that each chapati cooks evenly and develops light, golden spots. For an extra touch of indulgence, brush them with a hint of ghee or butter before serving. Ideal for weeknight dinners or festive feasts, this quick-to-make bread brings the heartwarming flavors of Punjab straight to your table.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour (atta)
- 0.25 teaspoons Salt
- 0.75 cups Water
- 2 teaspoons Ghee or butter (optional)
- 0.25 cups Extra whole wheat flour (for rolling)
Instructions
In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add water while mixing with your hand or a spoon to form a soft dough.
Knead the dough for about 8-10 minutes until smooth and pliable. If the dough feels sticky, sprinkle in a little more flour; if too dry, add a tiny bit more water.
Cover the dough with a damp kitchen towel and let it rest for 20 minutes.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Lightly dust a clean surface and rolling pin with extra whole wheat flour.
Take one dough ball and roll it out into a thin, circular chapati about 6-8 inches in diameter. Repeat with the remaining balls.
Heat a tawa, skillet, or flat pan over medium-high heat until moderately hot.
Place a rolled chapati on the hot pan. Cook for 30-40 seconds or until bubbles appear.
Flip the chapati and cook the other side for about 30 seconds. Press gently with a spatula or clean kitchen towel to encourage it to puff up.
Flip once more and cook for another 10-15 seconds, ensuring no raw spots remain. Remove from the pan and place on a plate.
Optional: Brush the cooked chapati with a little ghee or butter for added flavor.
Repeat the process for the remaining chapatis.
Serve hot with curries, dals, yogurt, or pickles for an authentic Punjabi meal.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 1.3 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1112 mg | 24% | |
*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.
