Homemade Chapatis recipe

These simple, traditional East African 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 tsp salt
  • 3/4 cup water, or as needed
  • neutral cooking oil, such as safflower
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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1 Comment

  • Reply
    Melvin Foster
    September 28, 2016 at 7:18 am

    it’s very simple flat bread recipe . i suggest you to add some unique ingredients

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