Chapati
Soft wholemeal flatbreads puffed over the flame
Chapatis are the everyday Indian flatbread: thin rounds of soft wholemeal dough, cooked on a hot tava and then puffed over a wire mesh on the flame. Spread with ghee and serve with any curry or dal. Tip from the book: you can half-cook a stack of rotis ahead and do the final roasting just before serving.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 6
Ingredients
To serve
Method
0/6 doneStep 1: Sift 9 oz whole wheat flour, add 3 tbsp oil and knead into a soft dough, adding 1 ¼ cups water gradually; you may not need it all.
Step 2: Divide the dough into 12 balls.
Step 3: Coat a ball with dry flour and roll into a thin round.
Step 4: Cook on a hot frying pan or tava on both sides until small brown spots appear.
1 minStep 5: Place a wire mesh over the gas flame and cook the chapati on it until it puffs up. Turn over and cook the other side.
1 minStep 6: When ready, spread with 2 tbsp ghee, for spreading. Repeat with the remaining dough and serve with a curry of your choice.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 5 g
- Carbs
- 29 g
- Fat
- 7 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chapati take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.