Chapati Recipe

1. Combine dry ingredients

In a large mixing bowl, combine 2 cups whole wheat flour and 1 tsp salt. Mix thoroughly so salt is evenly distributed.

2. Add fat

Add 1 tablespoon vegetable oil or melted ghee to the flour and rub it in with your fingertips until the mixture looks slightly crumbly. This helps make the chapatis soft.

3. Add water and form dough

Gradually add approximately 3/4 cup warm water, a few tablespoons at a time, while mixing with your other hand or a spoon. Bring the dough together when it becomes shaggy.

4. Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth, soft, and pliable. If dough feels dry, add up to 1–2 tablespoons additional warm water; if sticky, dust lightly with flour.

5. Rest

Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 20–30 minutes at room temperature. Resting relaxes the gluten and makes rolling easier and chapatis softer.

6. Divide dough

After resting, divide the dough into 8 equal portions (for 8 medium chapatis). Roll each portion into a smooth ball between your palms.

7. Preheat griddle

Heat a heavy cast-iron skillet or nonstick tawa over medium-high heat until hot but not smoking. You can test by sprinkling a few drops of water — they should sizzle and evaporate quickly.

8. Roll out chapatis

Lightly flour a work surface and take one dough ball. Flatten it slightly and dust with a little flour. Using a rolling pin, roll into a thin round about 6–7 inches (15–18 cm) in diameter. Keep the thickness even; avoid too much flour while rolling to prevent dryness.

9. First side

Place the rolled chapati onto the hot skillet. Cook the first side for about 20–30 seconds until small bubbles form and the underside shows pale brown spots.

10. Second side

Flip the chapati and cook the second side for another 20–30 seconds. You should see some puffing begin and brown spots appearing.

11. Final puff and finish

Flip again and press gently with a clean kitchen towel or spatula; the chapati should puff fully. Optionally, brush the cooked chapati lightly with 1/4 teaspoon oil or ghee per piece for extra softness and flavor. If desired, you can finish directly over an open flame for a second or two using tongs to achieve little charred spots — be careful not to burn.

12. Keep warm

Stack cooked chapatis in a clean cloth or an insulated container to keep them soft while you cook the remaining ones.

13. Serve chapatis hot with dips, curries, chutneys, or pickles of your choice. They are best eaten within 1 hour for maximum softness; if storing, cool completely and keep in an airtight container for up to 1 day or freeze.