How To Make Chapatis
by Nabeela Kauser
Simple, filling, and authentic, chapati is one of India’s most iconic flatbreads. This traditional Indian flatbread is made with only four ingredients and is a great accompaniment to curries.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Sides
Cuisine Indian, Pakistani
Servings 8
Calories 106 kcal
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Combine wholemeal flour and salt in a mixing bowl.
Add vegetable oil to the mixture and use your fingers to rub it in.
Gradually mix in warm water until you have a smooth and pliable dough. If the dough is too dry, add more water.
Knead the dough for 5-10 minutes until it becomes smooth and elastic.
Cover the dough with a damp cloth and let it rest for 10-15 minutes.
Divide the dough into 8-10 equal portions and shape them into balls.
Roll each ball into a thin, round chapati shape, about 15-20cm in diameter, on a floured surface.
Heat a non-stick frying pan or crepe pan over medium heat.
Cook one chapati on the pan for about 30-40 seconds until it starts to puff up and brown spots appear.
Flip the chapati over and cook the other side for another 30-40 seconds.
Keep the cooked chapati warm in a clean tea towel.
Repeat the process with the remaining chapatis.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Calories: 106 kcal Carbohydrates: 15 g Protein: 3 g Fat: 4 g Saturated Fat: 1 g Trans Fat: 0.01 g Sodium: 341 mg Potassium: 0.03 mg Fibre: 2 g Sugar: 1 g Calcium: 56 mg Iron: 1 mg
Keyword Bread, Curry, Flatbread, Food, Recipe, Roti, Sides, Simple