Traditional Chapatis
Discover the timeless art of making traditional chapatis with this simple, wholesome recipe! These soft and pliable Indian flatbreads are crafted with just five pantry staples—whole wheat flour, water, salt, oil or ghee, and a touch of extra flour for rolling. Perfectly cooked on a hot skillet or tawa, chapatis develop golden-brown spots and can puff up beautifully for that signature homemade touch. With a quick 20-minute prep and 10-minute cook time, this recipe is ideal for beginners and seasoned cooks alike. Serve these warm, versatile flatbreads alongside your favorite curries, dals, or vegetable dishes for an authentic dining experience. Whether for a weeknight dinner or a festive feast, traditional chapatis are a must-try!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cups Water
- 0.5 teaspoons Salt
- 1 teaspoons Vegetable oil or ghee
- 0.25 cups Extra whole wheat flour (for rolling)
Instructions
In a large mixing bowl, combine the whole wheat flour and salt. Mix well.
Gradually add the water to the flour mixture, a little at a time, mixing with your hand or a wooden spoon until the dough starts to come together.
Add the vegetable oil or ghee and knead the dough until it is smooth and elastic, about 8-10 minutes. If the dough feels sticky, add a little more flour, one teaspoon at a time. If it feels too dry, add a few drops of water.
Cover the dough with a damp kitchen towel or plastic wrap and let it rest for 20 minutes.
After resting, divide the dough into 8 equal portions and roll each portion into a ball.
Lightly dust your work surface and rolling pin with a small amount of the extra flour.
Take one dough ball and roll it out into a thin, round disc, about 6-7 inches in diameter, rotating the dough frequently to maintain a circular shape.
Heat a flat skillet or tawa over medium-high heat until hot. Place the rolled-out chapati onto the hot skillet.
Cook the chapati for about 30 seconds, or until you see bubbles forming. Flip the chapati with tongs or a spatula.
Cook the second side for another 30 seconds. Flip again and press gently with a clean kitchen towel or spatula in circular motions; this helps the chapati puff up.
Once lightly browned spots appear on both sides and the chapati is puffed, remove it from the skillet and place it in a clean, dry kitchen towel to keep warm. Repeat with the remaining dough portions.
Serve the chapatis warm with your favorite curries, vegetables, or dals.
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 1.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1072 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.
