Chapati is an unleavened whole wheat bread that is eaten in India. We love to use it as a wrap.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour and salt together in a bowl. Stir in water to form a soft dough.

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  • Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin.

  • Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.

Nutrition Facts

127 calories; protein 5.1g 10% DV; carbohydrates 27.2g 9% DV; fat 0.7g 1% DV; cholesterolmg; sodium 220.8mg 9% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2015
I love the chapati. It has a nice flavor without the added lard or shortening. I did have to tweak the recipe. Only use 1/2 cup of water and then add water as needed. If you add a whole cup of water you will have a very sticky dough. Also, make sure your water is warm water. After making 8 small balls, let the dough rest for ten minutes before cooking. Meanwhile turn the heat to medium high on a cast iron griddle. Cook the chapati until you see bubbles start to form and then flip, about 10 seconds per side. Then flip for another ten seconds. Flip over again for another 10 seconds to make sure chapita is cooked. Read More
(22)
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/13/2015
I love the chapati. It has a nice flavor without the added lard or shortening. I did have to tweak the recipe. Only use 1/2 cup of water and then add water as needed. If you add a whole cup of water you will have a very sticky dough. Also, make sure your water is warm water. After making 8 small balls, let the dough rest for ten minutes before cooking. Meanwhile turn the heat to medium high on a cast iron griddle. Cook the chapati until you see bubbles start to form and then flip, about 10 seconds per side. Then flip for another ten seconds. Flip over again for another 10 seconds to make sure chapita is cooked. Read More
(22)
Rating: 5 stars
01/06/2014
This is a great recipe. I added 2 table spoons of olive oil to the bater. Also used warm water to mix the dough. Refrigerate 20 mins. Super easy. Read More
(6)
Rating: 5 stars
01/31/2016
My first time making unleavened bread and it turned out great. Super easy recipe. I just added a little olive oil to a fry pan and cooked it in that. It turned out great! Read More
(2)
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Rating: 5 stars
06/26/2016
surprisingly easy. definitely will be a regular feature in future. Read More
(1)
Rating: 5 stars
09/21/2016
A friend of mine from India recently introduced me to this healthy wholewheat unleavened tortilla that makes for a delicious sandwich wrap soup dunker hummus dipper etc... Paru's recipe is basically identical to this and I followed it exactly. In an effort to avoid over-processed foods tainted with preservatives and "white powder" substances like white flour & sugar this is an amazing substitute for us. I think it works best after the dough has been refrigerated for at least 10 minutes. Keep a bowl in the refrigerator for up to four or five days and just make tortillas as needed. Jeff and I both think they're great. Tip- spices like garlic and onion powder pepper cinnamon or whatever you like may be added to spice it up a bit. If you don't like whole wheat bread you will definitely not like this. Read More
(1)
Rating: 5 stars
04/08/2016
It doesn't get much easier than this! I like this recipe because it has no added fat. My family loves these. Read More
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Rating: 5 stars
02/04/2020
This is perhaps one of the simplest bread recipes ever. I spread my first batch with beans and avocado for a quick meal. Next, I will add different types of vegetables. The sky is the limit. It perfectly fits my new mediterranean way of eating. Will definitely be a keeper for me! Thanks for sharing. Read More
Rating: 5 stars
01/15/2020
Fabulous and easy to make too! A definite keeper. Read More
Rating: 4 stars
04/11/2016
As stated elsewhere you will need to adjust the flour/water ratio as you knead the dough. I used corn meal at the end to coat the the rolled-out flatbread before grilling. The resulting flatbread is exactly as it sounds... Although bland and because it is bland the flatbread blends well with spicy spreads. Read More