A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!

INSHA87
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.

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  • Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Nutrition Facts

110 calories; protein 2.9g 6% DV; carbohydrates 18.2g 6% DV; fat 3g 5% DV; cholesterolmg; sodium 234mg 9% DV. Full Nutrition

Reviews (159)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/09/2010
This recipe was good, but it's easy to wind up with chapati that are hard and dry. To get chapati that are soft and flexible it is crucial that the skillet is very hot, as per the instructions, so that they are done in under 30 seconds per side. Don't be too stingy with the water or cut back on the oil. If your chapati are still too dry, try rolling them out thicker. Read More
(626)

Most helpful critical review

Rating: 2 stars
04/05/2011
A lot harder to make than I expected. Read More
(5)
220 Ratings
  • 5 star values: 148
  • 4 star values: 57
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 3
Rating: 4 stars
02/09/2010
This recipe was good, but it's easy to wind up with chapati that are hard and dry. To get chapati that are soft and flexible it is crucial that the skillet is very hot, as per the instructions, so that they are done in under 30 seconds per side. Don't be too stingy with the water or cut back on the oil. If your chapati are still too dry, try rolling them out thicker. Read More
(626)
Rating: 5 stars
08/16/2007
I spent two years in Kenya, and my friend Julie made these for us. She was from Uganda. She rolled her dough balls into long ropes,rubbed them with oil and coiled them into rounds then rolled them out. They were crispy and light. If you let them rest they will raise when put in the skillet. Thanks for the memories! Read More
(319)
Rating: 5 stars
10/29/2006
I did these tonight and they're excellent! They are great with some chicken curry! It's such an easy and good recipe my family's addicted to this bread by now. I find it's absolutely necessary to let the dough rest for about 30-45min. because by then it will be soft, easy to handle and it will cook perfectly and form little bubbles as soon as you put it on the heat. Read More
(224)
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Rating: 5 stars
07/09/2006
Super fast and easy. Start making the dough before your main meal so it has time to relax for rolling. You'll be much happier rolling if you wait 30 minutes after forming balls. Tastes best when it gets dark brown spots and puffs up a bit. Yum. Read More
(84)
Rating: 5 stars
02/12/2009
Although traditional chapati are wheat-based my mother's allergic to wheat so I used all-purpose flour. These are incredibly easy to make and taste quite good. I added a pinch of coriander to the dough for a little bit of flavor. Roll these out very thin or else they'll be a little on the chewy side! Read More
(67)
Rating: 4 stars
10/27/2010
I lived in Kenya for awhile and Chapati's were a main staple. I thought this recipe was great and very authentic with a few changes: -I just used all white flour because I didn't have wheat flour - I didn't let mine stand for very long - just let it relax for a few minutes while I stirred my curry, but definitely not 30 minutes like some reviews recommend - The big difference was rolling it out - traditional chapatis are chewy and oily. So divide your dough, and then each smaller ball of dough you want to roll out into a long tube. I put olive oil on my hands while rolling it into the tube to coat it on all sides. Then you coil that tube into a circle and roll that out with your rolling pin. You will have a very pliable dough when you're done and they will be softer and more chewy when cooked. And the hot pan is very important! It should be hotter than you think - my kitchen is usually a little smoky when I'm done cooking these. Good luck! Read More
(47)
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Rating: 5 stars
05/31/2005
Good recipe. I enjoyed the mild nutty flavor of the wheat flour. Since it is just my husband and I it was easy to cut the recipe in half. I also added a couple pinches of sugar for just a hint of sweetness. I really enjoyed the fact it took me no more time to make the Chapati than it does to make biscuits! Another recipe for my binder of favorites. Thanks for submitting it! Read More
(47)
Rating: 5 stars
02/28/2007
I halved the recipe and made four chapati. I really did like the taste of it (I added some tumeric and a pinch of sugar as suggested by others.) Just make sure you roll them out thin and be patient when heating up the pan (it needs to be hot and smoking!) Medium High heat is better imo to get it hot so it will crisp up better. I served this with Chicken Tandoori and Indian Basmati Rice. Read More
(34)
Rating: 5 stars
12/23/2005
No more Indian restaurants for me!! Why go out if I can eat Chapati Bread this good. I tried it with the Chickpea Curry recipe submitted by Aminah A. Rahman. Fabulous!!!! Read More
(34)
Rating: 2 stars
04/05/2011
A lot harder to make than I expected. Read More
(5)