Chapatis (Indian Flat Bread)

31 Aug

Chapatis are my favourite kind of bread to accompany savoury dishes and a must to go with any Indian meal. Soft pliable thin breads with a subtle delicate slightly sweet flavour that is a perfect foil for spicy food. They are actually very easy and enjoyable to make and can be frozen.

This recipe makes about 8 chapatis (20cm diameter)
* 2 cups chapatti flour (or whole wheat, sifted)
* ½ cup plain yogurt
* ½ cup warm water
* Extra flour for dusting

Put half the flour (1 cup) into a large bowl. Using the same cup ½ fill it with yogurt then top up with warm water and mix well. Add the yogurt & water mix to the flour and beat. The consistency should be loose and runny. Now start adding the rest of the flour a bit at a time until the mixture starts to form a kneadable dough. (you may need more of less flour).

Turn out onto a lightly floured board and knead for 10 minutes. Put the dough back in the bowl, cover with a damp cloth and leave in a warm place for 30 minutes or for up to 2 hours.

Divide the dough into 8 pieces dust with flour and flatten. Roll out each piece until they are about 20cm wide or whatever size fits your frying pan. Lay the breads out separately on a lightly floured tray or work surface as you finish them. Covering the breads with the
damp towel as you roll out the others. You can roll and cook at the same time but I see to have mishaps this way and burn the bread.

Heat a large non-stick or cast iron skillet over medium-high heat. When the skillet is hot, carefully lay the first chapati, top side of the bread down. Cook briefly (only about 10seconds) then flip over to the second side. Cook on the second side until small bubbles begin to form, this will take about 1 minute. Flip the chapatti back to the first side and finish cooking for another minute or so until air pockets start to bubble up in the chapatti. Use a clean tea towel or paper towel to gently press the edges of the air bubbles to spread the air and balloon up the chapatti. When you are happy with your chapati, remove it and lay it on a serving dish or basket lined with a clean cloth, fold the edges over to cover. Continue to cook the other breads, stacking each as it is finished on top of the others and keeping them wrapped.

The measurements in my recipe are in cups this is not the American cup measurement just a domestic tea cup which I use for dishes that require a ratio particularly rice or bread. Chapattis often have salt in the mix but I personally prefer them without salt, as they have a sweeter more subtle flavour without it.

This recipe was originally posted on on 31/8/2006.


2 Responses to “Chapatis (Indian Flat Bread)”


  1. Coconut Dal (spicy lentils) « Kitchen Garden Recipes - 20/08/2012

    […] flavour sweet with coconut and warming subtle spices. Serve with rice or Indian breads such as chapati, some pickles and a dry meat or vegetable […]

  2. Spicy Green Beans « Kitchen Garden Recipes - 21/08/2012

    […] It is so simple to make yet tastes so good. A nice dry and spicy vegetable dish to go with dhal and Chapatis or […]

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