This image courtesy of Joseph DeLeo

These simple, traditional Indian flatbreads are wonderful served with any of the curried soup and stew recipes in these pages.


Cooking Methodpan-frying



Total Timeunder 2 hours

Kid FriendlyYes

Recipe Courseside dish

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturechewy

Type of Dishbread, flatbreads


  • 2 cups whole wheat pastry flour
  • ½ teaspoon salt
  • ¾ cup water, or as needed


  1. Combine the flour and salt in a mixing bowl and stir together. Add water a bit at a time until the dough holds together. Turn out onto a floured board and knead for about 5 minutes, or until smooth and elastic. Place the dough in a small floured bowl and cover with a dean tea towel. Let the dough rest for 30 minutes.

  2. Divide the dough into 12 equal pieces and shape each into a ball.

  3. Heat a small nonstick skillet coated with cooking oil spray.

  4. Roll out each ball of dough into a thin round, about 5 inches in diameter. Cook one at a time on the skillet over medium heat until touched with light brown spots, about 3 to 4 minutes. Flip and cook on the other side; repeat with the other balls of dough. Keep the chapatis warm, stacked one atop another in foil, until all are done. Serve at once.


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Can this be made gluten free?


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