Chapati (Indian Flatbread)

Name: Chapati (Indian Flatbread)
Prep time: 37 min
Cook time: 30 min
Total time: 1 h 7 min
Yield: 7 servings
Cuisine: Indian
Ingredients: 2 cups chakki atta (stone ground whole wheat flour); 3/4 cup warm or hot water (2 to 4 tbsp more as required); 1/4 tsp salt (optional); 1 tbsp oil (optional, for dough; read notes); as needed flour (for dusting while rolling); 2 to 2.5 tbsp ghee or oil (for cooking on tawa)

A traditional Indian flatbread made with whole wheat flour and water. Soft, pliable chapati served with curries, dal, stew or used for wraps, rolls, quesadillas, and noodles.

67 min total7 servingsIndian

Calories

180

Protein

Carbs

28g

Fat

Ingredients

2 cups chakki atta (stone ground whole wheat flour)
3/4 cup warm or hot water (2 to 4 tbsp more as required)
1/4 tsp salt (optional)
1 tbsp oil (optional, for dough; read notes)
as needed flour (for dusting while rolling)
2 to 2.5 tbsp ghee or oil (for cooking on tawa)

Instructions

1
Add atta to a wide mixing bowl and make a well in the center. Add oil and salt if using. Pour warm or hot water and begin to mix. If using hot water, use a spoon first and then your hand.
2
Mix well to form a soft dough, splashing more water only as required. Knead for a minute or 2 until soft and not sticky or crumbly.
3
Wet your hands and smear water all over the dough ball. Cover and rest for a minimum of 30 mins (up to 2 hours at room temperature).
4
Knead the dough until soft and pliable, moistening your palm if it looks dry. Divide into 6 portions for layered chapati or 8 portions for single layer chapati.
5
Gently roll the balls between your palms to smoothen them. Cover until ready to use. Slightly flatten a ball, dip in flour to coat all over, and shake gently to dust off excess.
6
Roll the dough without pressure. After 2 to 3 rolls, lift and move it clockwise slightly. Continue rolling and moving clockwise. If the dough sticks to the rolling pin or counter, sprinkle a little flour (not too much).
7
For single layer chapati: roll until you make a 7 to 8 inch disc. For layered chapati: after rolling to 4 to 5 inches, smear melted ghee or a few drops of oil, sprinkle 2 pinches of flour, fold to a half circle, smear oil and flour again, fold to a triangle, sprinkle flour, and roll to 7 inches.
8
After rolling, take the chapati in one hand and dust excess flour with the other. Transfer to a dry place away from wind and heat. After rolling 3 to 4, begin to cook.
9
Heat a tawa or flat pan on medium-high heat until hot but not smoking. Gently transfer the chapati to the hot tawa and wait until you see a few bubbles.
10
Turn to the other side and spread a little oil or ghee all over the chapati. Cook for a minute or 2, regulating the flame to medium if needed depending on your stove and pan.
11
Turn back to the first side. It will ideally begin to puff. Press down gently with a spatula where it doesn't puff up to help it cook and puff. Keep rotating and cook the edges too. Spread ghee or oil all over and turn to the other side, spreading ghee there as well. You will see some smoke from the pan—this is normal. Remove to a plate.
12
Before cooking the next chapati, reduce the heat and wipe your tawa with a thick clean cloth or tissues (be careful). Stack the hot chapatis on a plate. Once all are cooked, fold each to a triangle while still hot. Transfer to a container and place over a cooling rack. Cover partially so they don't sweat, which keeps them soft.