Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Chapati Recipe (with My Mom’s Tips & Tricks)
Chapati, a Maharashtrian-style roti, is a soft and flaky flatbread made from whole wheat flour, paired with curries and dal, or enjoyed with tea for breakfast.
Servings: 8 chapatis
Calories: 166kcal
Equipment
Recipe Video
Ingredients
Dough
- 2 cups whole wheat flour atta, sifted
- 1 teaspoon kosher salt
- 2 tablespoons oil divided
- 1 cup water adjust as needed
Rolling and cooking
- ½ cup whole wheat flour
- 1 tablespoon oil
- 2 tablespoons ghee
Instructions
- In a stainless steel parat or a large bowl, combine whole wheat flour, salt, and half of the oil, mixing well so everything is evenly incorporated.
- Add the water little by little, kneading until the dough is soft and smooth. Add remining oil and knead again with your knuckles until smooth. Cover and rest for 20–30 minutes.
- Pinch a lemon-sized ball of dough. Dip it in dry flour. Roll into a 4-inch circle.
- Spread a few drops of oil, dust with dry flour. Fold into half, repeat the oil+flour step, and fold into a triangle.
- Now either: Roll directly from the triangle (my mom’s way), or Bring the ends of the triangle toward the middle to form a circle (my hack for a more rounded chapati).
- Roll evenly into a thin, round chapati (about 8–9 inches wide). Dust lightly with flour as needed.
- Heat a cast-iron tawa or skillet on medium-high heat until hot. Place the rolled chapati on the tawa and cook for 30–40 seconds until bubbles appear.
- Flip and cook the other side. Gently press with a clean kitchen towel or spatula to encourage puffing. Do not press too hard, or the roti may turn hard.
- Flip once more and apply a light layer of oil or ghee on both sides. Once golden spots appear, remove from the tawa.
- While still hot, clap the chapati gently between your hands to open up the layers. Be careful as the steam can be very hot! You can also use a clean kitchen towel to clap instead of bare hands.
- Fold in half, then in half again to a quarter. Store in a casserole to keep warm, or serve immediately for the best taste and texture.
Nutrition
Calories: 166kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 147mg | Potassium: 109mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 11mg | Iron: 1mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry
