Chapati

Chapati bread is an Indian flatbread made by cooking a soft, supple dough in a hot pan. The pliable, tender flatbread gets golden brown spots as it heats, and is ideal for serving alongside thick soups where a piece of bread is as good as a spoon.

There are many types of Indian bread (like naan, parantha and roti), all with slightly different ingredients, flour types and cooking styles. You will also find differences in technique from region to region. But all are delightful accompaniments to soups, stews and curries, especially spicy versions where a bite of bread in between can offer a break from the heat.

Ingredients for Chapati

• All-purpose flour and whole wheat flour: The balance of flour is important for a smooth dough.
• Garlic powder: This is optional, but a pinch gives the flatbread a hint of savory flavor.
• Hot water: Hot water helps denature the flour proteins, yielding a more supple dough and softer flatbread.
• Olive oil: Fat gives the chapati the right texture and mouthfeel.

Directions

Step 1: Make chapati dough

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In a large bowl, combine the flours, salt and garlic powder (if using). Stir in the water and oil.

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Turn the dough out onto a floured surface and knead until it’s smooth and supple, 8 to 10 minutes. Cover and let it rest for 30 minutes.

Editor’s Tip: The rest is important to help the dough relax. Let it sit for at least 30 minutes but up to two hours.

Step 2: Roll out the chapati

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Divide the dough into 10 portions. On a lightly floured surface, roll each portion into a 6-inch circle.

Step 3: Cook the flatbreads

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In a cast-iron skillet, cook breads over medium heat until light brown spots appear (about a minute), then flip to cook the other side. Keep the chapati breads warm until you’re ready to eat them.

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Chapati Variations

• Use ghee instead of olive oil: Ghee is a clarified butter that has been cooked until golden and flavorful. You can use ghee instead of olive oil in the dough, or cook the chapati in a little ghee for extra flavor.
• Try all whole wheat flour: Many chapati recipes use all whole wheat flour, and you can seek out chakki atta, which is finely ground Indian whole wheat flour. If you decide to do this, you may need extra water to get a smooth, supple dough.
• Knead in spices: A few tablespoons of a fresh spice paste made of blended garlic, ginger and green chiles can add flavor, heat and color to chapati.

How to Store Chapati

Wrap cooled chapati tightly in foil or store in an air-tight container at room temperature for up to two days.

Can you freeze chapati?

Yes, wrap chapati well in plastic wrap or aluminum foil, then slip into a zip-close bag. Freeze up to three months. Thaw and warm in a skillet before serving.

Chapati Tips

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What can you serve chapati bread with?

Serve chapati bread with dishes like chickpea and potato curry or mango chicken curry. Or use it for sandwich wraps.

What are some tips for rolling out chapati?

To roll chapati in an even circle, start with a ball and press down with a rolling pin. Rotate dough every 3 to 4 passes and don’t press too hard. Keep rotating until you have a 6-inch circle. The more you practice, the better you will get.

Why is my chapati tough?

Chapati’s softness is one of its main features. However, even in a simple recipe, things can go awry. Try not to add any more flour than you need to make a soft, elastic dough or for rolling out the bread. You can also roll on a lightly oiled surface instead of a floured area. Don’t roll the dough out too thin (aim for about 1/8 inch) and don’t overcook. As soon as those golden spots appear on both sides, remove the chapati bread from the skillet.