Chapati | चपाती

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Chapati, a traditional unleavened flatbread, has been a staple in Indian cuisine for centuries and holds a cherished place at the table, especially during celebrations like Diwali. Made with simple ingredients—flour, salt, and water—chapati is believed to have originated in ancient India, where it was valued for its simplicity and versatility.

Today, it’s enjoyed across South Asia and beyond, often served with a variety of curries, dals, or even as a wrap for vegetables and meats. This recipe gives you the basics for making soft, pliable chapatis that puff beautifully when cooked, creating that perfect texture.

If you’re looking to add something special to your Diwali spread, homemade chapatis are a wonderful choice. The process of kneading, rolling, and cooking each chapati over an open flame might seem intricate, but it’s rewarding and meditative in its own way.

With just a cast-iron skillet and a bit of practice, you’ll be able to create soft, warm chapatis brushed with a touch of ghee—ideal for scooping up your favorite curries. Give it a try this season and bring a bit of tradition and warmth to your table!

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Ingredients:

(Make 12 chapati)

• Unbleached All Purpose Flour / Wholemeal Flour, 200g

• Sea Salt, 4g

• Boiling Water, 180g

• Grapeseed / Sunflower / Canola / Peanut Oil, 15g + More For Greasing

• Ghee, For Greasing

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Equipment:

• Cast Iron Skillet / Pan

• Wire Mesh

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Directions:

1. Make the Dough.

2. In a large mixing bowl, combine flour and salt.

3. Make a well in the center and pour in the boiling water.

4. Stir with a spoon until loosely combined. Let cool slightly.

5. Once cool enough to handle, add oil.

6. Knead the mixture into a dough.

7. Continue kneading in the bowl for 5–8 minutes using a punch-and-fold motion.The dough should be tacky but not sticky.

8. If it’s too dry, add water 1 tablespoon at a time. If too sticky, add flour the same way.

9. Shape into a ball, lightly grease the bowl and dough, then cover and rest for 30 minutes.

10. Shape the Dough.

11. After resting, the dough should be smooth and stretchy.

12. Divide the dough into 35g pieces (you should get around 12 pieces).

13. Roll each into a tight ball.

14. Cover and rest for another 15 minutes.

15. Roll the Chapati.

16. Keep unused dough balls covered with a clean kitchen towel.

17. Lightly flour your work surface.

18. Dredge a dough ball in flour.

19. Flatten it with your hands, then roll into a round disc about 7 inches wide and 1/16-inch thick (like a credit card).

20. Rotate 90 degrees as you roll to keep the shape even.

21. Cook the Chapati (Two Options):

22. Option 1 – Puff Method (Traditional):

23. Place a wire mesh over a stovetop burner and set to medium heat.

24. Heat a skillet on another burner over medium-high heat.

25. Cook the chapati on the skillet until air pockets form, then flip and cook for 5 seconds.

26. Immediately transfer to the wire mesh over the open flame to puff.

27. Once puffed, remove and brush with ghee.

28. Option 2 – Skillet-Only Method (Beginner-Friendly):

29. Heat a skillet over medium heat and brush lightly with ghee.

30. Cook the chapati until air pockets form, flip and cook until lightly charred, about 5 seconds.

31. Remove and brush with ghee.

Magical isn't it?

So light and chewy...

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Recipe Video: