Description
Chapati is a soft, simple unleavened flatbread made with whole wheat flour. This versatile Indian bread is cooked on a hot skillet until it puffs up and turns golden brown, making it perfect as a side for curries or for scooping up dips.
Ingredients
Dry Ingredients
- 2 cups whole wheat flour
- ½ tsp salt
Wet Ingredients
- ¾ cup warm water (adjust as needed)
- 1 tbsp oil (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the whole wheat flour and salt evenly to ensure consistent flavor.
- Add Water and Knead: Gradually pour in the warm water while mixing, then knead the mixture into a soft and pliable dough. Add oil here if using, to enhance softness.
- Rest Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 20 to 30 minutes. This resting period hydrates the flour and helps the dough relax, making rolling easier.
- Divide and Roll: After resting, divide the dough into 8 equal small balls. On a lightly floured surface, roll each ball into a thin circular shape approximately 6-8 inches in diameter.
- Cook on Skillet: Heat a dry skillet or tawa over medium-high heat. Place one rolled chapati on the hot skillet. Cook for 1-2 minutes until brown spots appear on the underside, then flip and cook the other side similarly. Press gently with a spatula to encourage puffing.
- Serve Warm: Remove the cooked chapati and keep it wrapped in a clean towel to stay soft. Repeat the cooking process with remaining dough balls.
Notes
- Keep cooked chapatis wrapped in a clean towel to maintain softness and warmth.
- Optionally, brush chapatis lightly with melted butter or ghee for extra flavor and moisture.
- If the dough is too sticky, add a little more flour while kneading, but avoid making it too dry.
- Ensure the skillet is hot enough to get puffing and golden spots without burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
