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Indian Chapati Bread

Indian Chapati Bread

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
INSHA87

INSHA87

A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
  2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kevin
549

Kevin

2/9/2010

This recipe was good, but it's easy to wind up with chapati that are hard and dry. To get chapati that are soft and flexible it is crucial that the skillet is very hot, as per the instructions, so that they are done in under 30 seconds per side. Don't be too stingy with the water or cut back on the oil. If your chapati are still too dry, try rolling them out thicker.

rhondarella
266

rhondarella

8/16/2007

I spent two years in Kenya, and my friend Julie made these for us. She was from Uganda. She rolled her dough balls into long ropes,rubbed them with oil and coiled them into rounds then rolled them out. They were crispy and light. If you let them rest they will raise when put in the skillet. Thanks for the memories!

Sayuri
187

Sayuri

10/29/2006

I did these tonight and they're excellent! They are great with some chicken curry! It's such an easy and good recipe my family's addicted to this bread by now. I find it's absolutely necessary to let the dough rest for about 30-45min. because by then it will be soft, easy to handle and it will cook perfectly and form little bubbles as soon as you put it on the heat.

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