RecipenKitchen

Recipe

Chapati

50 min · Serves 4 · Pakistani

Why make it

Soft, thin whole wheat flatbreads cooked on a tawa until they puff and show light brown spots. Make them fresh to scoop up daal, sabzi and curries at dinner.

Serves 4

You’ll need

  • 300 g whole wheat flour (atta), plus 40 g extra for dusting
  • ½ tsp fine salt
  • 1 tsp cooking oil
  • 180 ml lukewarm water, plus a splash more if needed
  • 1 tbsp ghee or butter, melted, for brushing (optional)
1

Step 1 of 10

Put the atta and salt in a wide bowl and stir. Add the oil and rub it through the flour with your fingertips.
2

Step 2 of 10

Pour in about three-quarters of the water and mix with your hand. Add the rest a little at a time until the flour comes together into a shaggy, slightly sticky dough.
3

Step 3 of 10

Knead on the counter or in the bowl for 6 to 8 minutes, until the dough is smooth, soft and springs back slowly when pressed. It should not stick to your hands.
4

Step 4 of 10

Cover the dough with a damp towel and rest it for 20 minutes. This relaxes the gluten so the chapatis roll thin without shrinking back.
5

Step 5 of 10

Knead the dough briefly, then divide it into 8 equal pieces, about 55 g each. Roll each piece between your palms into a smooth ball and keep them covered.

The last 5 steps are in the full recipe.

Cook’s tip

Lukewarm water gives a softer dough than cold water. Add it slowly because different brands of atta absorb different amounts.

Ready to cook?

Chapati

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 Get the full recipe