Chapati Recipe

Mix dry ingredients

Place 2 cups whole wheat flour in a large mixing bowl. Add 1/2 tsp salt and mix briefly so salt is evenly distributed.

Combine with water

Make a shallow well in the center of the flour. Add about half of the warm water and begin mixing with your hand or a spoon, gradually incorporating flour from the sides. Continue adding warm water in small increments until a shaggy mass forms. Note: '3 quarters' indicates approximately 3/4 cup; use slightly less or more to reach the right consistency.

Knead the dough

Once the ingredients come together, lightly oil your palms with 1 tsp vegetable oil (optional) and knead the dough on a clean surface or in the bowl for 6–8 minutes. The dough should be smooth, pliable and slightly tacky but not sticky. If too dry, add a teaspoon of warm water at a time; if too sticky, incorporate a teaspoon of flour.

Rest the dough

Shape the dough into a ball, place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 20–30 minutes. Resting hydrates the flour and makes rolling easier.

Divide dough

After resting, punch down the dough gently and divide it into 8 equal portions for medium chapatis (about 40–45 g each). Roll each portion into a smooth ball.

Prepare for rolling

Flatten a ball slightly, dust it with a little additional whole wheat flour, and use a rolling pin to roll into a thin circle about 6–8 inches (15–20 cm) in diameter. Rotate and dust as needed to prevent sticking; avoid using too much extra flour, which can make chapatis dry.

Preheat griddle

Heat a heavy skillet, tawa, or cast-iron pan over medium-high heat until very hot. The surface should be hot enough that a rolled chapati sizzles lightly on contact.

Cook first side

Place a rolled chapati on the hot pan. Cook undisturbed for 20–30 seconds until small bubbles appear and the underside shows faint brown spots. Flip with tongs or spatula.

Cook second side

Cook the second side for another 20–30 seconds; you may see it puff slightly. Flip again and press gently with a cloth or spatula to encourage even puffing and contact with the hot surface. Cook until both sides have brown spots and the chapati is fully cooked, about 10–20 more seconds per side as needed.

Optional finish over direct flame

For a fully puffed chapati with charred spots, use tongs to hold the chapati directly over a gas flame for 1–2 seconds, rotating quickly until it puffs and gets light char marks. Be careful not to burn.

Brush with ghee or butter (optional)

Remove cooked chapati and stack on a plate lined with a clean kitchen towel. Brush lightly with ghee or butter if desired to keep soft and add flavor.

Keep chapatis covered with the towel to stay warm and soft until serving. Serve immediately with curries, dals, vegetables or as desired.