Easy Indian Chapati

Close up of pile of chapatis with top one folded over.

5 from 4 votes

This quick & easy Indian chapati recipe uses only 2 ingredients (flour and water) to make the most delicious and versatile Indian flatbread. Super soft & pliable too!

Course Flatbread, Side Dish, Wrap

Cuisine Indian

Keyword chapati, roti

Prep Time 5

Cook Time 15

Resting time 30

Total Time 50

Servings chapatis

Calories 128kcal

Author Jo Allison

Equipment

Ingredients

300 g atta (chapati) flour see notes for substitution
1 teaspoon fine salt optional
200 ml lukewarm water you might need a bit less or a bit more water depending on your flour
extra flour for dusting

Metric - US Customary

Instructions

Put flour and salt (if using) in a large bowl and give them a whisk or alternatively use a fine sieve to sift them through into a bowl. If you do the latter ensure to add all the bran that stayed on the sieve back to the bowl.
Start adding lukewarm water and bringing dough together with your hand until there is no flour left at the bottom of the bowl.
Depending on the flour you use, you might need more or less water so always add it slowly and never all at once.
You will end up with quite shaggy looking ball of dough. It shouldn't be either too dry or too sticky.
Take the dough out onto the kitchen counter generously dusted with some flour and start kneading with your hands until the dough is looking smooth, soft and springs back when you poke it with your finger (5-8 minutes).
Return dough to the bowl, cover it lightly with damp paper towel and let it rest for 30 minutes.
After 30 minutes resting time, divide the dough into 8 roughly equal balls. I like to weigh my dough out using kitchen scales.
Cup each dough ball with your hand and gently roll around until nice, smooth and uniform looking.
As you start rolling out your chapatis, keep the other dough balls covered with damp paper towel to prevent them from drying out.
Dust the kitchen counter and rolling pin generously with flour and roll the dough ball out into a rough circle about 2 mm thick.
Heat up the non-stick pan, griddle or skillet until hot.
Dust excess flour off the chapatti and gently place it in a hot pan.
Let it cook until you notice bubbles appear and/or your chapatti starts puffing up slowly (it won't always happen). Take a look underneath and if you see nice brown coloured spots, it's time to flip. First side might take anything from 30 seconds to almost 2 minutes.
Once flipped, let your chapati cook for another 30 seconds or so (again check underneath for a bit of colour). It might be puffing up nicely but it might not. It will be tasty nevertheless so don't be put off.
Once done, keep your chapati wrapped in clean kitchen towel which will help keeping it warm and soft.
Repeat the process with remaining dough balls and serve!

Notes

Nutritional information is per 1 chapati based on 8 serving and should be treated as a rough guideline only.
Atta flour can be substituted with one third (100g/3.5oz) plain (all-purpose) flour and two thirds (200g/7oz) wholemeal (wholewheat) flour.
Well wrapped leftover chapatis will keep for up to 2 days on the counter or 4 days in the fridge.
Freezer friendly.

TIPS:

Always use lukewarm water to make your chapatis. Cold water will make them hard.
Knead chapati dough for good 5-8 minutes. It should be nice and smooth and springs back when touched. The longer you knead, the softer the chapatis.
Be generous with the flour on the rolling surface as well as the rolling pin.The excess flour will be dusted off before cooking but it's important for chapatis not to stick as you're rolling them.
Roll and cook one chapati at a time, keeping remaining dough balls under damp towel.
Don't roll your dough too thin and ensure even thickness. Pound coin thickness (2mm) is about right, otherwise you are making crackers not chapatis.
Don't skip resting time. It really is essential if you want nice and soft chapati.
Make sure your pan is really hot before cooking chapati.
Wrap cooked chapatis in a clean kitchen towel to keep them warm and soft.

Nutrition