Chapati, also known as roti, is the soul of Indian kitchens.
Simple, humble, and versatile, this flatbread is a universal companion to almost every curry, dal, or sabzi in Indian cuisine. Whether you’re enjoying a flavorful mutton curry, a spicy vegetable dish, or a comforting bowl of dal, chapati is the perfect sidekick that completes every meal.
What’s even better is that chapati is incredibly easy to make at home, requiring just a few basic ingredients and a bit of practice to perfect. The magic lies in the technique – kneading the dough just right and cooking the chapatis to golden perfection. Let’s dive into how you can make these warm, soft, and puffed-up flatbreads right in your own kitchen.
Ingredients for Chapati (Serves 4-6)
- 2 cups whole wheat flour (atta) – use good-quality atta for softer chapatis
- 1 tbsp oil or ghee (optional, for softer chapatis)
- ½ tsp salt
- ¾ cup water (adjust as needed)
- Extra flour for rolling the dough
How to Make Chapati: Step-by-Step
1. Prepare the Dough:
In a large mixing bowl, combine the whole wheat flour and salt. Add the oil or ghee (if using), which will help make the chapatis softer and more pliable. Slowly add the water, a little at a time, and mix it in with your fingers until the dough starts to come together.
Once the dough begins to form, start kneading it with your hands. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough feels sticky, sprinkle a little flour. If it’s too dry, add a few drops of water. Cover the dough with a damp cloth or plastic wrap and let it rest for 20-30 minutes. This resting period makes the dough easier to roll and results in softer chapatis.
2. Divide the Dough:
Once the dough has rested, divide it into small balls (about the size of a golf ball). You should be able to get around 8-10 balls, depending on the size of chapatis you want. Roll each ball between your palms to make a smooth ball.
3. Roll the Chapatis:
Now, lightly dust your rolling surface with some dry flour. Take one dough ball and flatten it into a small disc using your fingers. Using a rolling pin, roll it out into a thin, even circle about 6-8 inches in diameter. Keep turning the dough gently and dusting it with flour as needed to avoid sticking. The key is to make sure the chapati is evenly rolled and as thin as possible without tearing.
4. Cook the Chapatis:
Heat a tava (griddle) or a non-stick pan over medium-high heat. Once it’s hot, place the rolled chapati onto the pan. You’ll know it’s ready to flip when you see small bubbles forming on the surface. After about 30 seconds, flip the chapati over and cook the other side for another 30 seconds.
Now, here’s the trick to making chapatis puff up like magic: Once the second side is cooked, use a clean kitchen cloth or spatula and gently press down on the edges of the chapati. This creates steam inside, causing it to puff up. Flip it again and cook for a few seconds until it’s golden brown and slightly crispy on the outside.
5. Serve Hot:
Remove the chapati from the pan and place it in a container lined with a clean cloth to keep it warm. Repeat the process with the remaining dough balls. You can brush each chapati with a little ghee or butter for added flavor, though this is optional.
Serve your soft, golden chapatis hot with a bowl of curry, lentils, or whatever your heart desires. They are best enjoyed fresh and warm!
A Small Note About Chapati: The Unsung Hero of Indian Meals
Chapati is so much more than just a side dish – it’s a beloved, essential part of the daily meals for millions of people around the world. Often referred to as roti, this flatbread is made with whole wheat flour, which provides a healthy, high-fiber base. It’s simple, versatile, and pairs perfectly with a wide variety of dishes, making it a must-have in any Indian meal.
