Chapati (Indian Flatbread)

Chapati is a famous wheat-flour flatbread in India. Chapati is a simple recipe that anybody can prepare at home, resulting in fluffy and puffy chapati.

Chapati is an Indian flatbread that is quite popular in India. It is a staple created from three fundamental ingredients: wheat flour, salt, and water.

My buddy Reem shared this simple and genuine Chapati recipe with me.

I tried her handmade chapati for the first time and was quickly hooked on the soft, fluffy wheat bread.

When it comes to creating chapatis, the technique is everything.

The recipe below will teach you how to make homemade chapati bread that is soft, light, puffy, airy, and fluffy.

You can eat chapati plain or with butter (my preference), chutney, or chicken biryani.


  • 2 cups whole wheat flour or “Atta” made from drum-wheat
  • 1 teaspoon salt
  • 1 cup distilled water
  • 2 tbsp. wheat flour, used for rolling and dusting


  1. Sieve the flour and season with salt. In a large mixing basin, combine the flour and 3/4 cup of water. Gently stir with your fingertips in a circular motion until the flour begins to collect. Add 1-2 tablespoons of flour if the dough appears too sticky. Add additional water if the mixture seems to be too dry and solid.
  2. Using your hands, knead the flour until it becomes soft and flexible and does not adhere to your fingertips. While kneading the dough, you might rub a little oil on your hand to aid in kneading. Using plastic wrap, cover the dough and rest at room temperature for at least 1 hour. Refrigerate the dough. Defrost to room temperature before using.
  3. When ready to prepare chapatis, preheat the grill to a medium-high temperature. Divide the dough into ten to twelve equal-sized balls. At a time, work on a single dough ball. Using flour, roll a dough ball and use your hands to flatten it slightly. Transfer the flattened ball to a clean, level surface and form it into a 6-7 inch disc using a rolling pin. Observe that if the dough begins to stick to the surface, sprinkle it with more flour.
  4. Cook for 30 seconds or until little golden specks form on the surface of the chapati, then flip and cook the other side. Reverse the chapati, and it will quickly puff out. Gently press the inflated chapati with a folded kitchen towel to force the air to the flatter portion of the chapati. The entire loaf of bread should swell up to form a spherical ball.
  5. Cook the chapatis according to the directions on the package. Transfer the cooked chapatis to a serving plate. You may brush it with a small amount of butter or ghee. Serve right away.
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest

Related Posts

Subscribe to our newsletter

Sign up to receive updates, promotions, and sneak peaks of upcoming products. Plus 20% off your next order.

Promotion nulla vitae elit libero a pharetra augue