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Chapatis

This image courtesy of David Loftus

Chapati making is a beautiful sight to behold. When the family gathers together in the kitchen, it becomes a proper little production line. With one person rolling, another at the stove cooking, and everyone else getting all floury in between, pretty soon a brilliant tower of hot chapatis starts to form to the song-like Gujarati chatter in the background. These quick, wholesome flatbreads are the perfect sidekick to curries as well as a great wrap for leftovers. Make as many as you can.

MAKES16 CHAPATIS (ENOUGH FOR 4 PEOPLE)

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

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

Five Ingredients or LessYes

Type of Dishbread, flatbreads

Ingredients

  • 3½ cups whole grain chapati flour OR 1¾ cups whole wheat and 1¾ cups all-purpose flour (plus extra to dust the dough)
  • ½ teaspoon salt
  • Canola oil
  • 1¼ cups hot water

Instructions

  1. Put the flour into a bowl, add the salt, and mix together. Make a well in the middle, add 3 tablespoons of oil, and mix, using your fingers, until it resembles fine breadcrumbs. Pour in 1 cup of the water, then add the rest little by little – you may not need to add all of it – until you can knead the mixture into a soft and pliable dough, which will take around 6 to 8 minutes.

  2. Lightly rub the dough with a teaspoon of oil (so it won’t dry out) and put to one side while you get your chapati rolling station ready. You will need a clean surface or a floured board like a chapati board, ideally on one side of the stove top. You’ll also need a rolling pin, a bowl of flour in which to dip the balls of chapati dough, a spatula (or chapati press), a frying pan, and a plate for your cooked chapatis.

  3. Once all is ready, divide your dough into 16 pieces. Put the frying pan on a medium to high heat. Take one piece of dough, roll it into a ball between your palms, coat it generously with flour, flatten it into a disc, and then roll it out to around 4 inches in diameter. Lightly coat both sides in flour, roll it out to around 6 inches, and put it face side down on the hot pan.

  4. Wait for the edges to turn white and for the chapati to start to bubble (30 to 40 seconds), then turn it over and cook the chapati for the same amount of time. Turn it over again – it should start to puff up at this point, so press it down gently with the flat side of the spatula – for around 10 seconds, then turn it over again and do the same. Check that all the dough is cooked (any uncooked spots will look dark and doughy) and put onto a plate. Cover with a towel or wrap in foil to keep warm, then repeat.

  5. Many Indian women have mastered the art of rolling out a new chapati in exactly the time it takes to cook one, keeping a close eye on both the cooking and the rolling. It’s enormously efficient and rewarding, but many burned chapatis have been sacrificed in getting there, so don’t worry if it takes a while.

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these were great , though mine were nowhere near as nice-looking as in the picture. i used the leftovers as wraps for my son's school lunches.

Hi there! Glad to hear you liked these - it's the flavor that counts, right? ) Thanks for reading!

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