Chapati
Soft, pliable flatbread cooked on a hot griddle until lightly charred and puffed.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
This whole wheat flatbread comes together with just flour, water, and salt, rolled thin and cooked directly on a dry skillet until tender with light char spots. Popular across South Asia and East Africa, chapati pairs well with curries, lentils, or grilled meats. A brief resting period relaxes the dough, making it easier to roll into even, round pieces.
Ingredients
- 2 cups whole wheat flour (atta), plus more for dusting
- 1/2 teaspoon salt
- 3/4 cup warm water, plus more as needed
- 1 tablespoon vegetable oil, plus more for brushing
Method
-
In a large bowl, whisk together the whole wheat flour and salt.
-
Add the oil and gradually pour in the warm water, mixing with your hand until a rough dough forms.
-
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes, adding a splash more water if the dough feels dry.
-
Cover the dough with a damp towel and let it rest at room temperature.
-
Divide the dough into 8 equal pieces and roll each into a smooth ball.
-
On a lightly floured surface, roll each ball into a thin round about 7 inches in diameter, dusting with flour as needed to prevent sticking.
-
Heat a dry skillet over medium-high heat until hot.
-
Place one round in the skillet and cook until small bubbles form on the surface, about 30 seconds.
-
Flip and cook the second side until light brown spots appear, about 45 seconds, then flip again and press gently with a folded towel until the chapati puffs and both sides have char spots, about 30 seconds more.
-
Remove from the skillet, brush lightly with oil if desired, and stack in a clean towel to keep warm and soft.
-
Repeat rolling and cooking with the remaining dough balls, adjusting heat as needed between batches.
Rate this recipe
Report this comment
Chapati
This whole wheat flatbread comes together with just flour, water, and salt, rolled thin and cooked directly on a dry skillet until tender with light char spots. Popular across South Asia and East Africa, chapati pairs well with curries, lentils, or grilled meats. A brief resting period relaxes the dough, making it easier to roll into even, round pieces.
1 hr 10 min 8 chapatis 120 cal
Ingredients
- 2 cups whole wheat flour (atta), plus more for dusting
- 1/2 teaspoon salt
- 3/4 cup warm water, plus more as needed
- 1 tablespoon vegetable oil, plus more for brushing
Method
- 1
In a large bowl, whisk together the whole wheat flour and salt.
- 2
Add the oil and gradually pour in the warm water, mixing with your hand until a rough dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes, adding a splash more water if the dough feels dry.
- 4
Cover the dough with a damp towel and let it rest at room temperature.
- 5
Divide the dough into 8 equal pieces and roll each into a smooth ball.
- 6
On a lightly floured surface, roll each ball into a thin round about 7 inches in diameter, dusting with flour as needed to prevent sticking.
- 7
Heat a dry skillet over medium-high heat until hot.
- 8
Place one round in the skillet and cook until small bubbles form on the surface, about 30 seconds.
- 9
Flip and cook the second side until light brown spots appear, about 45 seconds, then flip again and press gently with a folded towel until the chapati puffs and both sides have char spots, about 30 seconds more.
- 10
Remove from the skillet, brush lightly with oil if desired, and stack in a clean towel to keep warm and soft.
- 11
Repeat rolling and cooking with the remaining dough balls, adjusting heat as needed between batches.
Comments
Log in to comment.