International Cuisine > Indian Cuisine > Breads (Indian) > Chapati Recipe
Authentic Chapati Recipe
Learn how to make soft and fluffy chapatis, a staple Indian flatbread, with this easy-to-follow recipe. Perfect for enjoying with curries and dals.
Ingredients
- 2 cups Whole Wheat Flour (Atta)
- 1 cup Warm Water
- 1 tablespoon Ghee or Oil
- 1/2 teaspoon Salt
Preparing the Dough
In a large bowl, combine the whole wheat flour and salt. Gradually add the warm water, mixing with your hand or a spoon until a dough starts to form. Add the ghee or oil. Knead the dough for 8-10 minutes until it becomes smooth and pliable. The dough should be soft but not sticky. If the dough is too dry, add a little more water, one teaspoon at a time. If it's too sticky, add a little more flour.
Resting the Dough
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer chapatis. You can rest the dough for up to an hour for even better results.
Rolling the Chapatis
Divide the dough into 6-8 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, roll out each ball into a thin circle, about 6-7 inches in diameter. Try to keep the circle as even as possible. If the dough sticks, use a little more flour.
Cooking on the Tawa
Heat a flat griddle or tawa over medium-high heat. Place the rolled-out chapati on the hot tawa. Cook for about 30-45 seconds on each side, or until small bubbles start to appear. Flip the chapati and cook for another 30-45 seconds. Do not brown at this stage, just par-cook.
Puffing Up the Chapati
Remove the chapati from the tawa and place it directly over an open flame (gas stove) using tongs. Be careful not to burn it. The chapati will puff up like a balloon. Once it puffs up completely (or almost completely), flip it over and cook for a few more seconds. Alternatively, you can press the chapati gently with a clean kitchen towel on the tawa to encourage it to puff up. If you don't have a gas stove, you can simply cook the chapati fully on the tawa, pressing gently with a cloth to help it cook evenly.
Serving
Brush the cooked chapati with a little ghee or butter. Serve hot with your favorite Indian curries, dals, or vegetables.
Nutrition Facts (Estimated per 100g)
Calories: Approximately 300-350 kcal Carbohydrates: 60-70g Protein: 8-10g Fat: 3-5g Fiber: 8-10g Note: These values are approximate and can vary depending on the specific ingredients and cooking methods used.
Other Important Considerations for Nutrition
Chapatis are a good source of complex carbohydrates and fiber, providing sustained energy and aiding in digestion. Using whole wheat flour ensures a higher nutritional value compared to refined flour. Adding ghee or oil enhances the flavor and texture but should be used in moderation to manage fat intake. Chapatis are a staple food in many Indian households and can be a healthy part of a balanced diet when consumed in appropriate portions.
FAQ
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Why are my chapatis hard?
Hard chapatis can be due to several reasons: the dough was not kneaded enough, not enough water was added, the dough was not rested long enough, or the chapatis were overcooked. Ensure you knead the dough well, rest it for at least 30 minutes, and cook them properly without over-browning. -
How do I store leftover chapatis?
Store leftover chapatis in an airtight container or wrapped in aluminum foil in the refrigerator. They can be reheated on a tawa, in a microwave, or wrapped in foil in the oven. To prevent them from drying out, sprinkle a little water on them before reheating. -
Can I use different types of flour?
While whole wheat flour (atta) is traditionally used for chapatis, you can experiment with other flours like millet flour (bajra) or sorghum flour (jowar) for a different flavor and nutritional profile. However, you may need to adjust the amount of water used as these flours absorb differently.