Chapatti Recipe
Soft, thin whole-wheat flatbread cooked on a hot tawa for a light, wholesome bite.
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Ingredients
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Dough Ingredients
Method
Dough Preparation
- 1
Mixing Dry Ingredients
In a large mixing bowl, combine the whole wheat flour and salt. Mix well to ensure the salt is evenly distributed.
- 2
Adding Water
Gradually add water to the flour mixture while mixing with your hand or a spoon. Start with 2 tablespoons and add more if necessary to form a soft dough.
- 3
Kneading the Dough
Once the dough begins to come together, knead it on a clean countertop for about 5-7 minutes until the dough is smooth and elastic. If using, incorporate the oil during kneading for added softness.
- 4
Resting the Dough
Cover the kneaded dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This helps the gluten relax, making it easier to roll out.
Cooking Chapatti
- 5
Dividing the Dough
After resting, divide the dough into equal portions (about 8-10 balls). Roll each ball between your palms to make them smooth.
- 6
Rolling the Chapatti
On a lightly floured surface, take one dough ball and flatten it slightly. Using a rolling pin, roll it out into a thin circle, about 6-8 inches in diameter. Dust with flour as needed to prevent sticking.
- 7
Cooking on Tawa
Heat a tawa (flat skillet) over medium-high heat until hot. Place the rolled chapatti on the tawa and cook for about 30 seconds until small bubbles form on the surface.
- 8
Flipping the Chapatti
Flip the chapatti using tongs or a spatula. Cook for another 30 seconds, then flip again. Press lightly with a cloth or spatula to encourage puffing.
- 9
Finishing Touch
Cook until both sides have golden brown spots and the chapatti is puffed up. Remove from the tawa and keep it warm in a container lined with a cloth. Repeat with the remaining dough balls.
