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Chapati Recipe, Indian Chapati Bread Recipe, How To Make Chapati Recipe

Chapatis or rotis are fresh homemade bread, made with wheat or other grain flours and baked without yeast. Chapatis offer strength and energy to the body and are good for all the three doshas. A simple Indian flat bread commonly known as chapati or rot

About Recipe

Roti, Thin roti, Soft Chapati Chapathi Recipe

How to make chapati

(119 ratings)
68 reviews so far
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
Author : Vahchef
Main Ingredient : Other
Servings : 2 persons
Published date : December 12, 2018

Ingredients used in chapati
• Salt - 1/2 tablespoons.
• Water - 2/3 cup.
• Whole wheat flour, - 2 cup.
• Ghee for skillet - 5 ml.
  1. Combine the flour and salt in a large mixing bowl. Slowly add the water.
  2. The amount of water varies each time due to the variations in moistness in the air and flour quality. Start with less water and gradually increase. Mix the water in the flour as you gather the flour together to make a moist dough. Knead well, folding and pushing until the dough is liable about 7 minutes.
  3. Cover the dough with a damp paper towel and let it rest for 30 minutes and up to two hours. This is a good time to prepare the other foods that make up the meal. When you are ready to start making the chapatis, warm up a cast iron skillet or a heavy non-stick griddle on medium heat. Knead the dough again for several minutes.
  4. Then tear off enough dough and divide it into walnut size balls. Roll out each ball of the dough evenly to a thin texture into a circular shape on a floured cutting board-6-7 in diameter. Do not stack the rolled out chapatis or they will stick to each other. To cook, place each chapati on a very lightly oiled skillet. When it is well heated through, small white bubbles will appear. Using a plastic spatula, flip to the other side.
  5. nbsp;The chapati will get more air pockets and should only cook about 1 or 2 minutes on the second side. When cooked, it will look a mottled brown, and be dry but flexible. Remove the chapati from the griddle and with a pair of metal tongs, place it over a low direct gas flame or electric coil.
  6. nbsp;The chapati should puff up into a ball almost immediately. Remove from heat and serve. If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough.

Cooking with images Pulka roti, Layered chapati,

Comments & Reviews


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Recent comments

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kuckudk Posted on Thu Aug 08 2013

The sound is very low

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MiNdLeSs1234567890 Posted on Sat Aug 17 2013

This looks like Mexican flour tortillas, bet it taste almost the same.

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pujan shrestha Posted on Thu Aug 29 2013

i love this site i can teach easily many recipe so thank u so much ur site ..

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Oliver Mureithi Posted on Sat Aug 31 2013

It's great wow!

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samuel vinod Posted on Thu Sep 19 2013


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Girish Honne Posted on Wed Oct 30 2013

awsome great cooking

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scallym1 Posted on Tue Nov 12 2013


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emeru24 Posted on Sat Nov 16 2013

Dear Chef,i try to make chapati like you.My Chapati flour is very dry,i have to add oil to make it smooth,what kind of special flour do you use?i love your recipes!?

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Jini Joy Posted on Thu Nov 21 2013

By not putting oil, while making dough and also by putting pinch of salt at that time, will puff your chapati fuller.?

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Annam Arunachalam Posted on Sat Nov 23 2013

Chef thank u for ur all ur recipe and wonderful tips,so far in u tube I have seen ur the best teacher for Indian cooking,just a tip from me I use 2:1 ratio for two cups atta ,1 cup water ,add to the water oil nd salt .may b for some atta more r less

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SgtPlmFry Posted on Thu Dec 05 2013

This guy is so cute.  Thanks for the help!?

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Mohamed Anfas Posted on Fri Jan 17 2014


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