Chapati Recipe

Mix dry ingredients

In a large bowl combine 3 cups all-purpose flour, 2 tablespoons semolina (optional) and 1 teaspoon fine salt. Stir to evenly distribute.

Add oil and water

Make a well in the center, add 2 tablespoons vegetable oil (or melted ghee). Gradually pour about 3/4 cup warm water into the well while mixing with your other hand or a spoon. Add the remaining water a little at a time until the dough just comes together. The dough should be soft but not sticky; adjust with up to 2–4 tablespoons more water or flour as needed.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic and slightly springy. If the dough is sticky, dust with a little extra flour; if too dry, sprinkle a teaspoon of water and continue kneading.

Rest

Form into a ball, rub lightly with a teaspoon of oil to prevent drying, place in a bowl and cover with a damp cloth or plastic wrap. Let rest for 30–45 minutes at room temperature. Resting relaxes the gluten and makes rolling easier.

After resting, punch down the dough and transfer to a lightly floured work surface. Divide the dough into 8 equal pieces for medium chapatis (for 3 cups flour). Roll each piece into a smooth round ball, then flatten slightly with your palm.

Dust and roll

Take one dough ball and dust lightly with extra flour. Using a rolling pin, roll into a thin circle about 7–8 inches (18–20 cm) in diameter. Keep the surface and pin lightly floured to prevent sticking.

Apply oil and fold for layering

Brush or spread about 1/2 tablespoon of vegetable oil or ghee evenly over the rolled circle. Starting from one edge, fold the circle into thirds (like folding a letter), then roll the folded piece gently into a spiral coil. Alternatively, for the layered round shape, roll into a tight spiral and tuck the end underneath.

Rest coil then roll thin

Shake a little extra flour on the coil and flatten with your palm. Using a rolling pin, roll the coil out gently into a thin round about 7–8 inches in diameter. The layering technique gives tender, slightly flaky layers inside the chapati.

Repeat the process for the remaining dough balls, keeping rolled chapatis covered with a cloth to prevent drying while you cook.

Preheat pan

Heat a heavy skillet or cast-iron tava over medium-high heat until very hot. You can test by flicking a few drops of water—if they sizzle and evaporate quickly, the pan is ready.

Cook first side

Place a rolled chapati on the hot pan. Cook for about 30–40 seconds until small bubbles form and the bottom has pale brown spots. Do not press with a spatula yet.

Flip and cook second side

Flip the chapati using tongs or a spatula and cook the other side for 20–30 seconds. At this stage you may see puffing begin.

Encourage puffing and finish

Flip once more so the first side is up. Using a clean kitchen towel or spatula, gently press around the edges and center for a few seconds to encourage even puffing. If you like a little crisp edge and light browning, drizzle or brush a little of the reserved 2 tablespoons oil/ghee around the chapati and quickly press; cook an additional 10–20 seconds per side until both sides have golden-brown spots and the chapati is cooked through and tender.

Transfer cooked chapati to a container lined with a clean cloth or in a covered dish to keep warm and soft. Stack in layers, covering between each to retain moisture. Repeat cooking for remaining chapatis.

Serve chapatis hot or warm. They pair well with stews, curries, vegetables, or can be used as wraps. To store, cool completely and keep in an airtight container for up to 2 days; reheat on a skillet or steam briefly to soften.