Chapatti (2 Pieces) Recipe

Combine dry ingredients

In a medium mixing bowl, place 1 cup whole wheat flour and 1/4 teaspoon salt. Stir briefly to distribute the salt evenly.

Add oil

Add 1/2 tablespoon vegetable oil or ghee to the flour. Rub it into the flour with your fingertips until the mixture looks slightly crumbly. This helps a softer chapatti.

Add water and mix

Begin by adding about half of the 1/2 cup water to the flour. Mix with your hand or a spoon, gradually adding the remaining water as needed until a shaggy dough forms. The exact amount of water can vary slightly depending on flour; aim for a soft, pliable dough that is not sticky.

Knead

Turn the dough onto a lightly floured surface and knead for 5–8 minutes until smooth and elastic. If dough feels dry, wet your hands and continue kneading; if too sticky, sprinkle a little extra flour but avoid adding too much.

Rest the dough

Shape the dough into a ball, coat lightly with a few drops of oil, and place it in the bowl. Cover with a damp cloth or plastic wrap and let rest for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.

Divide dough

After resting, punch down the dough gently and divide it into two equal portions (about golf-ball to egg-size each, approximately 60–70 g each). Roll each portion between your palms to make smooth balls.

Dust and flatten

Lightly dust a rolling surface and a rolling pin with the extra whole wheat flour. Take one dough ball, flatten it slightly with your fingers, and roll it into a circle of about 6–7 inches (15–18 cm) diameter. Rotate and dust as needed to prevent sticking. Aim for an even thickness (about 1.5–2 mm). Repeat with the second ball. Keep rolled chapattis covered under a cloth to prevent drying while you cook the first.

Preheat tawa or skillet

Heat a heavy skillet or cast-iron tawa over medium-high heat until hot (about 1–2 minutes). The surface should be hot enough that a sprinkle of water sizzles and evaporates quickly.

First side

Place one rolled chapatti onto the hot tawa. Cook the first side for 20–30 seconds or until small bubbles begin to form and the underside shows pale brown spots. Do not press.

Second side

Flip the chapatti and cook the second side for 30–40 seconds. You should see bigger bubbles and the surface becoming lightly puffed and dotted with brown spots.

Final puff (optional)

Flip once more. Using tongs, press gently around the edges and center or place directly over a low flame (gas) for a second to encourage puffing; cook an additional 5–15 seconds until the chapatti puffs and has golden brown spots. If using a skillet only, press lightly with a clean cloth or spatula to help it puff. Remove promptly to avoid drying.

Brush with oil/ghee

Optionally brush the cooked chapatti with about 1/2 teaspoon oil or ghee on both sides for flavor and softness. Keep cooked chapattis wrapped in a clean kitchen towel or an insulated container to stay warm and soft. Repeat cooking steps for the second rolled chapatti.