A quick and easy recipe for warm, soft, lightly charred chapati. Ready in 40 minutes, I love to make these whilst my curry is bubbling away. The perfect vessel for mopping up that curry sauce. Show
I find this quite a therapeutic recipe - a little bit of kneading, a little bit of rolling, and straight onto cooking, without having wait for anything to prove. I love that it's simple and not too time consuming, and yet everyone gets super-excited when I tell them I'm making some chapatis to go with our dinner. This recipe makes 10 chapatis, but our little family of four consumes the lot every time. Even when I'm cooking rice too. Might as well go all in and add some potatoes and noodles to the carb-fest.... 📋 What do we need?🔪 How to make ChapatiFull recipe with detailed steps in the recipe card at the end of this post. We start by mixing together wholewheat and plain (all-purpose) flour with salt. Then stir in a little oil, and add in enough hot water until the dough comes together. Fry in a pan over a very high heat, turning once, until browned, slightly charred spots appear: 👩🍳PRO TIP You can use a regular rolling pin, but I love my chapati rolling pin (<-- affiliate link to a similar one to mine) - it's lighter and much easier to move to help shape your chapatis. That's it. Five ingredients and a plateful of chapatis. 🍽️ Why not serve with a delicious curry!
I usually start my curry going, then make the chapatis whilst it's bubbling away, so everything is ready at the same time. Why use oil in the chapati dough?The addition of oil in the dough helps the dough to stay soft and pliable - so you get a nice chewy finish. You can leave it out, but I find the chapatis get a little crispier more quickly. Chapati vs Roti:Technically, chapati is a type of roti. There are hundreds of different varieties of roti, popular in Southern and Central Asia - including dhalpuri (a lentil or pea-stuffed roti), paratha (a plain roti, rolled and folded several times to create layers), aloo roti (a potato-based roti) to name a few. 📺 Watch how to make it🍲 More fantastic from-scratch dough/bread-based recipes
Stay updated with new recipes! Chapati RecipeBy: Nicky Corbishley A quick and easy recipe for warm, soft, lightly charred chapati. Ready in 40 minutes, I love to make these whilst my curry is bubbling away. The perfect vessel for mopping up that curry sauce. 5 from 5 votes Rate this Recipe Print Recipe Pin Recipe Prep Time 20 mins Cook Time 20 mins Course Sides Cuisine Indian Servings 10 chapati Calories 154 kcal Ingredients
INSTRUCTIONS
Video✎ NotesCan I make chapatis using only wholemeal flour?Yes you can. You may need to add a little more water, as it will absorb more than plain (all purpose) flour.The plain (all-purpose) flour gives a lighter, slightly softer result. Using only wholemeal flour means the finished result will be slightly denser, but still delicious.Can I leave out the oil?Yes you can, and you can even cook them in a completely dry pan, with no oil. However the chapati won't be quite as soft, and will crisp up at the edges more quickly.Can I make chapatis ahead of time?Yes, you can do this in a few ways:
NutritionCalories: 154kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 3gSodium: 234mgPotassium: 75mgFiber: 2gSugar: 1gCalcium: 8mgIron: 1.4mg Keywords bread, roti Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram! This recipe was first published in July 2019, updated in June 2021 with video, extra information and a bit of housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions. Hi I’m NickyI love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day. Can rotis be made in advance?Can I make chapatis ahead of time? Yes, you can do this in a few ways: Make the dough ahead, then transfer to a covered bowl and refrigerate for up to a day. Allow to come up to room temperature for an hour before rolling into individual chapatis.
How long does homemade roti last?room temperature & about 48-72hrs in the fridge. Still, the store brought precooked Rotis last a. minimum of 60 days.
How to make roti for travelling?Step 1: Put a Tawa on medium-high flame. Step 2: Once the Tawa turns hot enough, put the rolled Chapati on it. Step 3: Wait for a few seconds to form some bubbles on its surface. Step 4: Flip the Chapati and increase the flame if needed.
How can I make my roti stay soft for long time?Apply ghee or oil to keep the rotis soft for longer. When learning to make roti, you might need to use more dry flour. But always dust off any excess flour before cooking on the Tawa, otherwise the dry flour can make the roti dry and hard. As you get experienced, only apply dough once and roll the roti.
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