Whole Wheat Flatbread (Chapati)
Soft, puffed Indian chapati made with just semolina flour, water, oil, and salt. No yeast, no oven. Cooked on a hot griddle in about a minute per side. Vegan friendly.
YIELD
14 servingsPREP
15 minCOOK
15 minREADY
1 hrsFour ingredients. No yeast. No oven. Just a hot griddle and a rolling pin, and you’ve got warm, puffy chapati ready to scoop up curry, dal, or whatever’s on the table tonight.
This version uses durum semolina flour, which gives the flatbreads a slightly golden colour and a tender bite with just enough chew.
The dough comes together quickly, rests for an hour to relax the gluten, then gets divided into 14 balls that you roll thin and cook on a dry, ungreased griddle.
Watch for the magic moment when the chapati puffs up on the griddle like a little balloon. That’s steam trapped inside creating those signature airy layers.
Variations
- Use whole wheat atta flour (available at Indian grocery stores) for a more traditional chapati with a nuttier flavour.
- Brush with ghee right off the griddle for richer, restaurant-style chapati.
- Add a pinch of ajwain (carom seeds) to the dough for a lightly herbal, thyme-like flavour.
Kitchen Tips
- The dough should be stiff but pliable. Add water a tablespoon at a time if it feels too dry. Too wet and it’ll stick to everything.
- Roll thin and even. Thick spots won’t puff and thin spots will burn.
- Keep your griddle at medium heat. Too hot and the outside scorches before the inside cooks. Too cool and you’ll get dry, crackery flatbreads instead of soft ones.
- Stack finished chapati under a clean towel in a warm oven. They’ll stay soft and pliable until you’re ready to serve.
Ingredients
Directions
Combine flours and salt in a large mixing bowl.
Mix in oil and water to form a stiff dough, adding more water if necessary.
Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes.
Return dough to bowl, cover with a towel and set aside in a warm place for one hour.
Turn dough out onto a lightly floured surface and divide into 14 equal portions.
Roll each piece into a ball and cover with a damp towel.
Heat an ungreased griddle or large frying pan over medium heat.
Working with one ball of dough at a time, flatten it, then roll into a 6 inch circle, using only enough flour to keep dough from sticking.
When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan.
Cook until brown spots appear, about one minute.
Flip dough over and cook on other side.
(Chapati may puff up while cooking.)
Cover and place in a warm oven while cooking remaining chapatis.
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