Paratha (Chapati) - Indian Flat Bread Recipe

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free and adds a unique flavor.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor and is more nutritious.

Add whole wheat flour to a bowl and sprinkle salt over it.

Pour in oil and mix to ensure all the oil is incorporated into the flour without lumps.

Slowly add warm water (heated in the microwave for 30 seconds) while mixing until a dough forms.

Knead the dough into a ball and coat it lightly with a few drops of oil to prevent drying.

Cover the dough and let it rest for 15 to 20 minutes.

Alternatively, use a food processor with a chopping blade to mix flour, salt, and oil, then slowly add warm water while the processor is running.

Once mixed, knead by hand to ensure everything is incorporated and there are no air bubbles.

Coat the dough with a few drops of oil and cover it again to rest for 15 minutes.

After resting, knead the dough quickly and divide it into golf ball-sized portions (approximately 9 chapatis).

Heat a tava or nonstick frying pan on medium heat until hot.

Roll each portion of dough into a round ball, coat with dry flour, and roll out into a flat circle.

If the dough sticks, dip it in dry flour again while rolling.

Cook the rolled chapati on the hot pan, moving it around to prevent sticking, and wait for bubbles to appear.

Flip the chapati and let it cook for a few seconds before applying a few drops of oil and pressing down where bubbles form to help it puff up.

Cook until all doughiness is gone and it has some brown spots.

Keep the cooked chapati in an insulated canister to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens