Chapati, also known as roti, is a traditional unleavened flatbread enjoyed across South Asia, particularly in India, Pakistan, and surrounding regions. Made simply with whole wheat flour, water, and salt, chapati is a staple in many households and often served alongside vegetables, curries, or lentils. Soft, warm, and versatile, it’s cooked on a hot griddle or open flame to achieve a tender texture and signature puff. Making chapati from scratch is both a comforting and practical way to bring the flavors of South Asian home cooking to your table.
Ingredients
Whole_wheat_flour
– 2 cups, plus extra for dusting
Salt
– ¾ tablespoon
Water
– ~1 cup
Oil
– optional, for cooking
Instructions
Step 1
In a large mixing bowl, combine 2 cups of whole wheat flour and ¾ tablespoon of salt.
Step 2
Gradually add ~1 cup of water, mixing continuously to form a rough dough.
Step 3
Knead the dough for about 5 minutes, until it is smooth and elastic. If the dough is too sticky, add more flour, 1 tablespoon at a time.
Step 4
Shape the dough into a ball and cover with a wet paper towel or muslin cloth. Let it rest for 35–40 minutes.
Step 5
After resting, divide the dough into 15 equal-sized balls (about 30–32 grams each).
Step 6
Lightly dust your hands and surface with flour. Round the dough balls into circles and place them on a clean plate. Keep them covered with a damp cloth while working.
Step 7
Set up your cooking station with: a rolling board, rolling pin, tava (griddle), tongs, a container for cooked chapatis, and a small bowl of oil (if using).
Step 8
Take one dough ball, coat it lightly in dry flour, and place it on a clean counter or board.
Step 9
Press it down slightly with the heel of your hand into a thick disc.
Step 10
Roll it out using a rolling pin—roll top to bottom, rotate 90°, and repeat—until you form a thin 6-inch disc.
Step 11
Heat a griddle or skillet over medium-high heat.
Step 12
Place the rolled-out chapati onto the hot griddle.
Step 13
Cook for a few seconds until bubbles form, then flip.
Step 14
Cook the second side until light brown spots appear.
Step 15
Flip again and press gently with a spatula until the chapati puffs up.
Step 16
For extra puffiness, carefully move the chapati to a handheld grill over direct flame until fully inflated (optional).
Step 17
Remove from heat and transfer to a covered container to keep warm.
Step 18
Repeat steps 8–17 for remaining dough balls.
Step 19
Serve hot with your favorite curry, vegetables, or dip.
Step 20
Enjoy your homemade chapati!