Homemade Chapatis recipe

These simple, traditional Indian flatbreads are especially good served with curried soups and stews. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney.

Makes: 12 (5- to 6-inch) chapatis

  • 2 cups whole wheat pastry flour
  • 1/2 teaspoon salt
  • 3/4 cup water, or as needed
  • Neutral cooking oil, such as safflower

Combine the flour and salt in a mixing bowl and stir together. Add water a bit at a time until the dough holds together. Turn out onto a floured board and knead for about 5 minutes, or until smooth and elastic. Place the dough in a small floured bowl and cover with a clean tea towel. Let the dough rest for 30 minutes.

Divide the dough into 12 equal pieces and shape each into a ball. Roll out each ball of dough into a thin round, about 5 inches in diameter.

Set a small nonstick skillet over medium heat. Use a paper towel to distribute a small amount of oil over the bottom of the skillet.

Cook one round of dough at a time until touched with light brown spots, about 3 to 4 minutes. Flip and cook on the other side; repeat with the other balls of dough.

Keep the chapatis warm, stacked one atop another in a covered container, until all are done. Serve at once.

Nutrition information
Per chapati:  Calories: 68;  Total fat: 1g;  Protein: 3g;  Fiber: 2g; Carbs: 15g;  Sodium: 95 mg

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!


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