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Chapati recipe made in minutes - Loaded with Nutritious

Chapati is a type of flatbread that is made of using whole wheat flour. It is so quick and simple to prepare. Easily made in minutes. Whether it is to dip with a curry or to use as a wrap, this chapati is a nutritious filling meal for health and well-being.

Course Breakfast, brunch, dinner, lunch, meal, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 15 minutes
Servings 10 chapati
Author Fazna Irfan

Ingredients

  • 2 cups Whole wheat flour 250g
  • 1 - 1.5 cup Hot water
  • Salt as need

Instructions

Note

  1. Most of the cooking will be done on medium/high heat. If at any point the chapati starts to burn and/or smoke up, remove the roti and reduce the heat level. If the heat is too high the chapati will get burned at places while the other places will be unevenly cooked. If your chappati is turning crisp and dry, the heat level is too low.

Making the dough

  1. Start with the flour and salt first then add a little hot water at a time and mix. Use a wooden spoon or a spatula to mix it as the water would make it too hot to touch.
  2. When it is safe to touch, use your dominant hand to mix the flour together to create a smooth dough. The more the dough is moistured the softer the chapati will end up.
  3. To make a softer dough, use your knuckles to press in on the dough 2 -3 times to mix. Next, dip the same hand in the warm water to wet it lightly then fold the dough in half and again use your knuckles to press down on the dough. This method will help combine little water at a time and also blend well to achieve the right moist level. Repeat this process until the chapati dough is very soft and easy to tear apart.
  4. Knead it into a well rounded smooth dough. Cover with a lid, cloth, or a cling wraps and let it rest for about 10min.
  5. After the resting time is over. Divide the dough into small pieces. Next, shape each piece, using both your hands, into a golf-ball shape then press down softly with your palms. It will look more like a burger-pattie. The rounder and smoother the dough looks the easier it is to roll it into a perfect circle.
  6. Set it aside and cover it lightly with a lid or a cloth. So that it stays moist and doesn't dry out until your done with the rest of the dough.

Rolling

  1. Sprinkle some flour on top of the rolling board. Next place the prepared burger-pattie shaped dough over it then sprinkle some more flour over the dough to avoid stickiness.
  2. Press down on the dough with a roller right in the middle. Using small strokes roll up and down over the dough all around to get a thin and well-rounded circle.
  3. The trick in getting a rounded circle is to roll with short strokes in the middle of the dough. Few short strokes then turn the dough around and again from the middle roll a few times then again turn the dough. Roll again then turn...continue this method until it becomes a well-rounded shape. Sprinkle more flour as needed to avoid stickiness.
  4. When done shake off any excess flour on both sides then stack it on a plate and cover with a lid or a cloth to keep it moist, until the rest of the dough is done rolling.

Cooking

  1. On medium/high heat, use a heavy thick skillet wide enough to fit the roti in. Once the skillet is heated add the chapati to it. Soon it will turn to a duller colour, cook it for about 5-8 seconds or until it starts to bubble on the top. Turn it over to cook the other side as well for another 5 seconds then remove from the skillet.
  2. Sometimes the heat in the skillet will make the roti well puffy and round. If that happens great. However, mostly chapaties are lightly done on the heavy skillet then placed over on an open flame to make it puffy and round. For my chapati, it puffed up pretty well all in on the skillet. Made things easier for me this way.
  3. There are times when some chapati doesnt puff at all but that is fine. Mostly because there may be a small tear in the chapati for the steam to escape making them seem flat.
  4. When both sides are done and when it puffs up, take off the stove and serve while it's still warm.