Indian Chapati Bread Recipe
A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!
Use leftover mashed potatoes in this flavorful whole wheat flatbread.
This is great. Easy and good. I love that it is half whole wheat and white flour. I added seasoned salt and kneaded it in bc of the comments that it is bland. However, having done that, I'm a bit confused. Chapati bread probably is supposed to be bland--a lot of Indian foods have strong spices and are often spicy. the bread is often a good complement to cool it down. Either way, I love it. Took a bit longer than 30 sec on each side for me, but I also didn't heat the pan up so that it was smoking. I let it rest as others suggested, and the bread puffed up kind of like pita bread does--although just in certain spots. When several places puffed up, I flipped it over. Perfect. Thanks!
This was really good. I halved the recipe but made it into 8 chapatis. I used Durum Atta Flour to make it more authentic. You can usually find this flour in the international section at the supermarket. Make sure you knead really well till the dough is soft. Also to make it more authentic, after making the chapati I lightly sprayed them with canola oil (you can use melted butter or ghee) and rubbed them together.
I lived in Kenya for awhile and Chapati's were a main staple. I thought this recipe was great and very authentic with a few changes: -I just used all white flour because I didn't have wheat flour - I didn't let mine stand for very long - just let it relax for a few minutes while I stirred my curry, but definitely not 30 minutes like some reviews recommend - The big difference was rolling it out - traditional chapatis are chewy and oily. So divide your dough, and then each smaller ball of dough you want to roll out into a long tube. I put olive oil on my hands while rolling it into the tube to coat it on all sides. Then you coil that tube into a circle and roll that out with your rolling pin. You will have a very pliable dough when you're done and they will be softer and more chewy when cooked. And the hot pan is very important! It should be hotter than you think - my kitchen is usually a little smoky when I'm done cooking these. Good luck!
This recipe was good, but it's easy to wind up with chapati that are hard and dry. To get chapati that are soft and flexible it is crucial that the skillet is very hot, as per the instructions, so that they are done in under 30 seconds per side. Don't be too stingy with the water or cut back on the oil. If your chapati are still too dry, try rolling them out thicker.
these were simple and easy and great ! just like a mexican torttila
Yes, this recipe was very simple. It was also quite bland. I guess that I was looking for something more like naan. I think that a little sugar would have done wonders. I don't think I will try this recipe again. thank you though.