Chapati
- Total Time
- 1 hour 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 breads
- 2½cups whole-wheat flour
- 1teaspoon salt
- 1tablespoon ghee, melted
- 1cup lukewarm water
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
94 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 3 grams protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large bowl, combine the flour and salt. Add the ghee and mix well. Add the water and mix to form a firm dough. Knead for 10 minutes, form into a ball and wrap with plastic. Let rest 1 hour.
- Step 2
Divide the dough into 12 balls of equal size. On a lightly floured surface, use a rolling pin to roll the balls into thin circles about 6 inches in diameter. Let rest 10 minutes.
- Step 3
Heat a dry griddle or cast-iron pan over medium-high heat and cook the chapatis, 1 at a time, until browned and puffed, about 1 minute per side, pressing lightly around the edges with a spatula, which helps air bubbles form. Lower the heat if the bread begins to scorch. Serve warm with butter.
Private Notes
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Cooking Notes
Lauren M
This chapati recipe was incredibly easy and is the perfect compliment to Indian meals in place of rice. If you are not going to eat within a day or two I suggest cooking the dough and freezing the chapati.
Maple
I had some discard sourdough starter I needed to use, so I replaced 1 cup of the flour with 1 cup of my starter, and instead of adding the full amount of water listed here, I eyeballed it until it made a firm dough. They turned out absolutely amazing! The sourdough starter gave them an awesome naan-like yogurt flavor.
Renana
Liked the original version, but with butter instead of ghee (what I had), last week. Tried the sourdough version today and it was good, too, with olive oil this time. If you want to keep them pliable, just smear each with a bit of butter or sprinkle on some oil after cooking.
Maple
I had some discard sourdough starter I needed to use, so I replaced 1 cup of the flour with 1 cup of my starter, and instead of adding the full amount of water listed here, I eyeballed it until it made a firm dough. They turned out absolutely amazing! The sourdough starter gave them an awesome naan-like yogurt flavor.
Jacqueline
Very easy foolproof recipe. I had both a regular cast iron skillet and one with a grill pattern at bottom - the latter produced more puffed chapatis. Then I left them in warm oven as I cooked each individually. Next time I will make half recipe for the 3 of us because the next day they are the texture of crisp taco shells, they lose their pliability.
theresa
to Lauren M: safe to assume I would cook the chapati as directed and then put waxed paper to keep them separated when freezing? Thank you
Lauren M
This chapati recipe was incredibly easy and is the perfect compliment to Indian meals in place of rice. If you are not going to eat within a day or two I suggest cooking the dough and freezing the chapati.
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