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Perfect with curry. Chapati (Roti)

4.5

(7 reviews)

Time

approx. 60mins

Chapati (roti) is a simple flatbread made with Indian atta (whole wheat flour). It doesn’t need to be fermented, and you can easily cook it in a frying pan! Why not enjoy its flavor and texture, different from naan, at home? Serve it with curry or alongside Indian dishes, however you like.

  • Calories

    100kcal

  • Carbs

    17.1g

  • Fat

    2.7g

  • Protein

    3.2g

  • Net Carbs

    14.2g

  • Sodium

    78.6mg

* per piece

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ Makes 6 chapatis ]

  • whole wheat flour150 g
  • salta pinch
  • olive oil1 tablespoon
  • water100 ml
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Put the whole wheat flour, salt, and olive oil in a bowl. Gradually add the water and mix until no dry flour remains.

Note:

The amount of water will vary depending on the condition of the whole wheat flour and the humidity. Add the water little by little until the dough comes together.

2

Transfer the dough to a work surface and knead for about 15 minutes until smooth.

Note:

The rough texture will gradually disappear. Knead well until the dough is about as soft as an earlobe.

3

Cover with a damp cloth and let rest for about 30 minutes.

Note:

Resting helps the dough settle, making it easier to stretch and puff up.

4

Divide the dough into 6 equal pieces and shape them into balls. Use a rolling pin to roll each one into a circle about 6 inches (15 cm) in diameter.

Note:

Make the thickness as even as possible.

5

Place one piece from step 4 in a dry frying pan. Gently press it with a spatula and move it around to prevent uneven browning, flipping it over as it cooks. Cook over low heat until small bubbles appear on the surface, then continue until it puffs up and browned spots appear all over. Remove it from the pan. Repeat to make 6 in total.

Note:

Cook them one at a time! If done well, they will puff up nicely.