Chapati recipe or roti recipe is one of the staple recipes from North India. If you are diet conscious, it is recommended to have chapati every day.
- 2 cups 240 g whole wheat atta (chakki ground preferred)
- ¾ to 1 cup 180–240 ml lukewarm water (adjusted to dough feel)
- ½ tsp salt optional
- 1 tsp cooking oil for dough kneading
- ¼ cup dry wheat flour for dusting
- 1 tbsp ghee or oil optional, for brushing finished chapatis
-
Combine: In a wide bowl, blend atta and salt. Pour in ½ cup lukewarm water and begin bringing the flour together.
-
Hydrate & Knead: Add remaining water 1–2 tbsp at a time until a soft, slightly sticky ball forms. Add 1 tsp oil and knead with the heels of your hands for 4–5 minutes until pliable and smooth.
-
Rest: Cover the dough with a damp cloth; rest for 15–20 minutes.
-
Portion: Divide rested dough into 8–10 equal, crack-free balls.
-
Roll: Dust one ball lightly with dry flour. Roll from the center outward on a board, exerting gentle pressure on edges to form a thin, uniform 6–7 inch circle.
-
First Flip: Place rolled dough onto a preheated, medium-hot dry tawa. Cook for 15–20 seconds until tiny air bubbles emerge.
-
Second Flip: Flip with tongs; cook second side for 30–40 seconds until light-brown speckles appear underneath.
-
Puff (Third Flip): Turn back to the first side. Press edges gently with a clean folded cloth or spatula to encourage complete puffing.
-
Finish & Store: Transfer immediately to a cloth-lined container; brush lightly with ghee if desired. Repeat with remaining dough balls.
-
Heat Setting: Maintain steady medium-high heat. Cooking over low flame dries out the flatbread.
-
Dusting Flour: Shake off extra dry flour before placing the rolled dough on the pan to avoid burnt spots.
-
Storage: Keep stacked inside a breathable cotton cloth placed inside an airtight container.