Chapathi (or Chapatti), is a form of Indian Roti (or Indian flatbread). It is a staple main course dish in Indian cooking. Chapattis are sometimes called Phulkas or Rotis in regular usage though there are differences between all these three.
Roti is much thicker and can be made using a Tandoor, while Phulkas are much softer. Nevertheless you’ll find Chapattis made in almost every Indian household more specifically in North Indian cooking.
Since Chapathis are made from whole wheat flour, they pack a healthy punch with lots of proteins. Chapathi derives its name from Chapat meaning to pat or slap. The dough used in Chapatti’s is patted or slapped to form rounds of thin dough.
Chaphati has many variations from spicy ones, rolls and even sweet Chapathis.
When combined with a delcious curry or side-dish Chapati (and curry) can make a complete main-course for any meal.
In-fact Chapattis (or Rotis) are a definite main-course dish in any Indian restaurant (the other one being rice-based dishes).
This basic Chapathi recipe should definitely help you make wonderful tasty Chapathis.
Find step-by-step recipe below and let us know how it turned out.
Chapati (Indian flatbread) Recipe
- 1 cup wheat flour or 1/2 white flour +1/2 whole wheat flour
- 1/ 2 cup water
How to make:
- Put out in a large bowl wheat flour with half the water.
- Blend the two together until it holds.
- Beat and knead well until it forms a compact ball.
- Knead dough until it is smooth and elastic. Set aside for 30 minutes.
- Knead and divide dough into 4 to 6 parts.
- Roll each ball into a circle about 1/2 cm thick.
- Heat an un-greased skillet (tava).
- Put chapati on it, and let it cook for about 1 minute.
- The top should just start to look dry and small bubbles should just start to form.
- Turn and cook the second side for 2 3 minutes until small bubbles form.
- Turn again and cook the other side pressed lightly with a towel. It should puff up.
- That's it. Set the Chapati aside in a fresh plate.
- Serve warm with a spicy side-dish or curry
Photo credits: Paola Sucato
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