- Why didn't my chapati puff up?
- The pan might not have been hot enough, or there was a hole in the dough letting steam escape. The steam needs to be trapped between the layers.
- Why is it hard like a cracker?
- You cooked it too long on low heat. Chapati needs to be cooked quickly on high heat.
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Rehydrated Kurut Dip with Dill & Olive Oil
Braised Short Ribs (Galbi-jjim Style)
Roasted Pumpkin Seed Biscuits
Spiced Honey Cake
Molten Chocolate Lava Cakes
Oven-Roasted Sausages with Mustard
Seafood Pasta with Cuttlefish (Fideuà)
Vegetable Haleem Stew
Blue Cheese Croissants
Old-Fashioned Chocolate Fudge Cake
Creamy Yogurt Curried Squash (Tinda Masala)
Spicy Biltong Salad with Lime
Indonesian Sweet Pancake (Martabak Manis)
Spicy Turkish Vegetable Shakshuka (Şakşuka)
Danish Pork Meatballs (Frikadeller) with Gravy
Creamy Cauliflower & Swiss Chard Soup
Strawberry Cheesecake Crepes
Oopsie Bread - Low Carb Cloud Bread
Beef & Yuba Stir-Fry
Sour Cherry Filled Italian Donuts
Whole Wheat Chapati (Indian Flatbread)
Chapati (or Roti) is the heart of Indian meals, serving as the edible utensil for scooping up saucy curries. Made from just flour and water, it's magical: in a hot pan, steam puffs it up into a ball, creating a soft interior while the outside gets speckled with char. The rhythm of rolling, cooking, flipping, and puffing is almost a meditative experience.
Ingredients
2.5
cups
Whole Wheat Flour (preferably Atta flour)
0.75
cup
Warm Water
1
tsp
Salt
1
tbsp
Olive Oil or Melted Butter (optional, for dough)
2
tbsp
Butter or Ghee (for brushing)
Shopping List (0)
Equipment Needed
- Mixing bowl
- Rolling pin
- Cast iron skillet (or heavy-bottomed pan)
- Kitchen towel (to keep warm)
- Tongs (for open flame cooking)
Allergen Information
Wheat
Milk
Instructions
1
✓
Mix the flour and salt. Slowly add water while kneading the dough.
Tip: Whole wheat flour absorbs more water than white flour, but add it slowly to judge the consistency.
2
✓
Knead the dough vigorously for 8-10 minutes until soft and elastic. It should spring back when pressed with a finger.
Tip: Kneading develops the gluten structure, essential for trapping steam and puffing up.
3
✓
Cover with a damp towel and let rest for 20-30 minutes.
Tip: Without resting, the dough stays rubbery and shrinks back when rolled. Resting relaxes the gluten.
4
✓
Divide into 8 balls. On a floured surface, roll them out into paper-thin circles, about 6-8 inches in diameter.
Tip: Rotate constantly while rolling and dust with flour to prevent sticking, but shake off excess flour before cooking to avoid burning.
5
✓
Heat a dry skillet (no oil) over medium-high heat. Toss on the dough. When small bubbles appear (approx. 30 sec), flip it.
Tip: The first side just needs to 'seal', not fully cook.
6
✓
Cook the second side a bit longer until brown spots appear. Flip again and gently press the edges with a clean towel or spatula.
Tip: Pressing forces steam into the center, causing it to puff up like a balloon.
7
✓
Remove, immediately brush with butter or ghee, and keep warm under a towel while cooking the rest.
Tip: Keeping them stacked in the steam makes them soft.
Recipe FAQ
Ingredients
- 2.5 cups Whole Wheat Flour (preferably Atta flour)
- 0.75 cup Warm Water
- 1 tsp Salt
- 1 tbsp Olive Oil or Melted Butter (optional, for dough)
- 2 tbsp Butter or Ghee (for brushing)