Chapati recipe – How to make chapati (a comprehensive guide)

whole wheat flour

🥗Healthier: millet flour

💰Cheaper: all-purpose flour

Millet flour adds nutrition, while all-purpose flour is more accessible.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is often less expensive.

Mix the atta flour, vegetable oil, salt, and water in a mixing bowl.

Use 75 ml of water for 100 grams of flour. Reserve a tablespoon of water to adjust if needed.

Knead the dough until it picks up all the flour sticking to the bowl, about 5 minutes.

Knead the dough until it looks like plasticine, leaving an impression with your finger.

Divide the dough into portions of about 40 to 45 grams each.

Apply some oil on top of each dough ball to prevent drying.

Cover the dough with a damp cloth and let it rest for about 15 to 20 minutes.

Flour the surface where you will roll out the chapati.

Flatten a portion of the dough with your palm to form a disc.

Dip the disc into flour and shake off the excess before rolling it out.

Roll out the dough into a circle using a rolling pin, applying different pressure with both hands to maintain a circular shape.

Heat a tawa or skillet over medium-high heat until hot.

Place the rolled chapati on the tawa and do not disturb it for about half a minute until small bubbles form.

Flip the chapati over after large bubbles appear and cook for another half a minute.

Lift the chapati with a spatula to check for brown spots on the bottom side.

Flip the chapati again so the side with brown spots is on top.

Move the chapati to help it puff up, flipping or tapping it to avoid burning.

Remove the chapati from the tawa once it has the desired color and puffed up.

Apply a light coating of ghee on the top surface to prevent it from drying out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens