Chapathi Recipe

Measure and mix

Place 2 cups whole wheat flour and 1 teaspoon salt in a large bowl. Whisk briefly to combine and aerate the flour.

Add water gradually

Make a well in the center of the flour and pour in about 1 cup of water. Begin mixing with your hand or a spoon, gradually adding more water until the dough starts to come together. Reserve approximately 1/4 to 1/2 cup of the water to adjust consistency as needed. Target a soft, slightly tacky but not sticky dough.

Knead the dough

Add 1 tablespoon oil (or ghee) and knead the mixture on a lightly floured surface or in the bowl for 8–10 minutes until smooth and elastic. If dough feels dry, add the reserved water 1 tablespoon at a time; if too sticky, add a little dry flour (up to 1 tablespoon).

Rest the dough

Form the dough into a ball, coat lightly with a drop of oil, place in a bowl, and cover with a damp cloth or plastic wrap. Let it rest for at least 20–30 minutes (up to 1 hour). Resting relaxes the gluten and makes rolling easier.

Divide dough

After resting, punch down the dough lightly and divide into 8 equal pieces for medium chapathis (about the size of a golf ball). Roll each piece between your palms to form smooth balls.

Preheat pan

Heat a heavy-based skillet or cast-iron tawa over medium-high heat until hot. You can test by sprinkling a few drops of water; they should sizzle and evaporate quickly.

Roll chapathis

Lightly dust your work surface and a dough ball with the extra flour. Flatten the ball slightly and roll into a thin circle about 6–7 inches (15–18 cm) in diameter, rotating and flipping frequently to maintain an even thickness. Use minimal dusting flour to avoid tough chapathis.

Cook first side

Place the rolled chapathi onto the hot pan. Cook the first side for about 30–45 seconds until you see small bubbles forming and the surface begins to change color.

Cook second side

Flip the chapathi and cook the second side for 30–45 seconds. At this stage you may see brown spots appear.

Finish and puff

Flip again and press gently with a clean cloth or spatula; the chapathi should puff up. Alternatively, if comfortable, hold the chapathi directly over a gas flame with tongs for a few seconds to encourage puffing. Cook just until both sides have light golden brown spots and no raw dough remains, about 15–20 seconds more per side if needed.

Keep warm

Transfer cooked chapathi to a container lined with a clean kitchen towel and cover to keep warm and soft. Brush each chapathi lightly with ghee or butter if desired for flavor and softness.

Repeat

Repeat rolling and cooking with remaining dough balls, adjusting pan heat as needed (too hot will burn, too cool will make chapathis dry).

Serve chapathis hot, stacked and wrapped in the towel or a covered container. Offer additional ghee or butter at the table. Chapathis pair with curries, dals, vegetables, or as a wrap for fillings.