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    Home » Cuisine » Indian

    Chapatis

    Published: Mar 6, 2012 · Modified: Apr 11, 2022 by Faith · This post may contain affiliate links · 31 Comments

    When I was trying to think of what to make for dinner for Mike and I the night before we left for a recent vacation, I noticed a jar of spicy cashew and cream sauce in the pantry that sounded pretty tasty (which it was, especially with chicken and a few veggies added in).  To go along with it, I gave Mike a choice between rice and homemade bread.  He’s so sweet, at first he said whatever is easier… 

    Then he got a pensive, far-off look and asked if I minded making bread.  I laughed, thinking that I’d much rather be making bread than cleaning/packing/doing laundry like I should be doing to get ready…so bread it was! 

    When it comes to Indian breads, Mike prefers chapatis but I prefer parathas (excluding naan of course…that’s both of our favorite, but I didn’t have time for that!).  Chapatis are unleaved and taste like fresh flour tortillas.  Parathas are like chapatis, but due to the addition of butter and a little bit of folding (kind-of like making croissants), parathas are flaky and buttery; of course, parathas are also a bit more work to make.  In the end I chose to use chapati dough but add a bit of ghee (clarified butter) as a wink and a nod to parathas.  

    Chapatis (Adapted from the Best Ever Indian Cookbook’s recipe for Chapatis; published by Hermes House) 

    Makes 8 chapatis 

    2 cups whole wheat flour

    ¾ teaspoon salt

    ¾ cup water

    2 tablespoons melted ghee (clarified butter), plus more to brush on top once they’re cooked (optional) 

    Whisk the flour and salt together in a large bowl.  Mix with your fingers as you gradually drizzle in the water; once all the water is added, mix in 2 tablespoons melted ghee (if using).  Knead the dough until it’s supple and when poked with a finger the indentation remains, about 5 minutes.  Wrap the dough in plastic wrap and let it rest 20 minutes at room temperature. 

    Divide the dough into 8 equal pieces.  Use a rolling pin to roll out the pieces 1 at a time.  I like to roll out a piece to a circle about 6 inches in diameter, then I gently lift up the dough (you can use a thin metal spatula if necessary) and very gently stretch it while rotating it, as if I were stretching pizza dough.  Then I put it back onto the countertop and roll it out again, this time to a circle about 8 inches in diameter, and after that it’s ready to cook.  (If you added the ghee to the dough, you shouldn’t need any flour to roll it out; otherwise, use a bit of flour.) 

    To cook the chapatis, heat a large cast iron skillet or griddle over high heat; once it’s very hot, turn the heat down to medium-high and add a chapati.  Turn the chapati over when it starts to bubble; cook until lightly browned in spots on the second side, then turn it back over onto the first side and cook a few seconds until the bubbles puff up.  (This entire process for cooking 1 chapati should take about 2 minutes or less; if it’s taking longer, your pan probably isn’t hot enough.)  Repeat this process with the remaining 7 chapatis. 

    As the chapatis are cooked, transfer them to a wire rack and lightly brush them with melted ghee (if using).  Cool completely before stacking the chapatis.

    To Reheat:  Wrap the chapatis securely in foil and place in a 350F oven until warm, about 10 minutes.

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    Reader Interactions

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      Recipe Rating




    1. Magic of Spice says

      March 20, 2012 at 4:32 pm

      Your chapatis, a perfect accompaniment to any meal :)

      Reply
    2. FOODESSA says

      March 08, 2012 at 6:14 am

      About Indian breads...Naan has certainly been our favourite. However, if rushed to soon run towards vacation...these Chapatis would certainly be the choice bread of the day ;o)
      BTW...my Hubby always tells me to do what's quicker and easier (also very sweet...however, he appreciates when I push for something greater ;o)

      Ciao for now and have a great week,
      Claudia

      Reply
    3. Juliana says

      March 07, 2012 at 10:43 pm

      Faith, your chapatis look great, like the whole wheat version...
      Hope you are having a fabulous week :)

      Reply
    4. Nicole says

      March 07, 2012 at 9:45 pm

      Those chapatis look wonderful. I think they would be good with just about anything!

      Reply
    5. Angie@Angie's Recipes says

      March 07, 2012 at 2:40 pm

      Adore chapatis! These look perfect!

      Reply
    6. Lucy says

      March 07, 2012 at 2:31 pm

      These look like a delicious meal accompaniment - I love their simplicity too!

      Reply
    7. K&B N. says

      March 07, 2012 at 2:11 pm

      This looks absolutely delicious

      Reply
    8. 5 Star Foodie says

      March 07, 2012 at 1:53 pm

      Thanks for teaching us how to make those picture perfect chapatis!

      Reply
    9. MaryMoh says

      March 07, 2012 at 1:33 pm

      Mmmm....love your chapatis. They look perfect to me. But like you, I prefer parathas too. I love the flavour and the layered texture. But agree with you, it's more work. They are just so good with curry, my favourite way of eating them....mmm. Hope you have a great week. Take care. Mary.

      Reply
    10. Joanne says

      March 07, 2012 at 8:18 am

      I love all Indian breads pretty equally, and like you I'd rather make bread than pack. In fact...I'd rather do almost anything than pack. :P

      These look so good and I love how easy they are!

      Reply
    11. Blond Duck says

      March 07, 2012 at 7:41 am

      I've never tried those!

      Reply
    12. Jeanette says

      March 07, 2012 at 7:31 am

      I've never tried making chapatis - yours look just like the ones I've seen in the store, nice and thin.

      Reply
    13. coco says

      March 07, 2012 at 6:34 am

      these look just like those at restaurants, great job!!!

      Reply
    14. Michele | Cooking At Home says

      March 07, 2012 at 6:25 am

      Love chapatis, but haven't had them in quite a while. Thanks for the reminder.

      Reply
    15. Veronica says

      March 07, 2012 at 6:16 am

      One of my favorite things to do is heat a tortilla in the microwave and smear it with butter for a snack. Doing it with homemade chapatis would be even better! What a sweet wife you are, I wouldn't have even offered the bread-lol!

      Reply
    16. tania@mykitchenstories says

      March 07, 2012 at 5:17 am

      I must say that curry does look particularly delicious. The chapatis are really quite simple aren't they.

      Reply
    17. Hannah says

      March 06, 2012 at 8:38 pm

      I rarely have the patience for even quick flat breads like this on a week night, so they're often the highlight of ordering takeout. It's silly when they really are so simple though... And like you, I'd much rather make these than tend to the other chores! ;)

      Reply
    18. Kim - Liv Life says

      March 06, 2012 at 8:38 pm

      What a treat!! Something I've never tasted but has always piqued my interest. Gorgeous image as well!

      Reply
    19. Jean (Lemons and Anchovies) says

      March 06, 2012 at 8:15 pm

      I have yet to try making Indian bread of any kind so in the meantime, I'll enjoy looking at yours. :)

      Reply
    20. BeadedTail says

      March 06, 2012 at 7:03 pm

      This does look easy but very good! I hadn't heard of it before. I'm always learning about new things from you!

      Reply
    21. Alyssa @ Everyday Maven says

      March 06, 2012 at 6:03 pm

      Faith this looks surprisingly easy! I am bookmarking for the next time I make Indian food. Thanks :)

      Reply
    22. Heidi @ Food Doodles says

      March 06, 2012 at 3:24 pm

      Yummy! I'm seriously a carb fiend and I love any kind of flat bread(although naan does win out usually :D) I love that these are 100% whole wheat - definitely trying them some time soon!

      Reply
    23. Lisa says

      March 06, 2012 at 2:33 pm

      I've never had either (but I have had naan.....mmmm!).
      Thanks for the education--I'm now prepared when I (1) decide to make indian food or (2) go out to an indian restaurant!

      Reply
    24. Annie says

      March 06, 2012 at 11:20 am

      I can't believe this recipe only takes THREE ingredients ... all in my pantry!

      I typically run away from making anything bread-y, but *this* I will have to try out.

      Thank you for sharing!

      Reply
    25. Daisy@Nevertoosweet says

      March 06, 2012 at 10:25 am

      That's so sweet for you to ask Mike :) I usually just make whatever's easiest for me hehe and what I feel like so poor Mr Bao ends up eating sweet muffins and cupcakes when he wants something savoury hehe

      These chapatis look lovely ~ I didn't know parathas were more buttery because I usually just have naan :D

      Reply
    26. Erica says

      March 06, 2012 at 8:18 am

      Never heard of this! But I'm totally intrigued. Simple bread type recipes are always so good!

      Reply
    27. Katrina @ Warm Vanilla Sugar says

      March 06, 2012 at 7:39 am

      My father in law tried to make these recently and they turned out horrible! He used a different recipe though and his were a bit burned....haha. I need to show him this recipe to redeem himself!

      Reply
    28. notyet100 says

      March 06, 2012 at 7:36 am

      They look perfect,even I prefer chapatis with curry

      Reply
    29. Lorraine @ Not Quite Nigella says

      March 06, 2012 at 6:57 am

      What a perfect accompaniment to a curry or a saucy dish! And I like how you used some ghee as a nod to parathas Faith! ;)

      Reply
    30. Amy (Savory Moments) says

      March 06, 2012 at 6:30 am

      These look so simple and worth the time. I bet they went perfectly with your meal.

      Reply
    31. Rosa says

      March 06, 2012 at 6:03 am

      Lovely chapatis! That is a scrumptious speciality.

      Cheers,

      Rosa

      Reply

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    Hi, I'm Faith!

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