Chapati
Soft, flaky whole-wheat flatbreads cooked on a hot skillet until lightly blistered. Perfect for scooping up curries or wrapping veggies.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 7g
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon salt
- ¾ cup water
- 2 tablespoons oil
Instructions
- 1
In a large bowl, mix 2 cups whole wheat flour and 1 teaspoon salt. Gradually add 3/4 cup water, stirring until a shaggy dough forms.
- 2
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and rest for 15 minutes.
- 3
Divide the dough into 8 equal balls. Roll each ball into a 6-inch circle on a lightly floured surface, keeping the rest covered.
- 4
Heat a cast-iron skillet or tawa over medium-high heat. Place one rolled chapati on the hot skillet and cook for 30-45 seconds until bubbles form.
- 5
Flip and cook the other side for 30-45 seconds until golden spots appear. Press gently with a spatula to encourage puffing.
- 6
Remove from skillet and brush with 1/4 teaspoon oil (optional). Repeat with remaining dough, stacking chapatis in a clean towel to keep warm.
Tools you’ll need
- Large mixing bowl
- Rolling pin
- Cast-iron skillet or tawa
- Spatula
- Clean kitchen towel
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