Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Water

  2. 2 tablespoons 30ml Safflower oil

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 2 cups 125g / 4.4oz Whole-wheat flour

Instructions Jump to Ingredients ↑

  1. In a large bowl, place the water, oil, and salt, and whisk well to combine. Using your hands, mix the flour into the wet mixture and work it to form a soft dough. If the dough is a little dry, add a few tablespoons of extra water; if it is sticky, add a little extra flour.

  2. Transfer the dough to a floured surface and knead for 5 minutes. Return the dough to the bowl, cover with a towel, and allow to rest for 30 minutes.

  3. Divide the rested dough into 12 equal pieces. Roll each piece of dough to form a 6-inch circle and keep the circles of dough covered with a towel while you roll out the remaining dough.

  4. Heat a non-stick griddle or skillet over medium heat. Cook each chapati for 1 to 2 minutes per side or until puffed and lightly browned in spots. Keep the cooked chapatis covered with a towel until serving.

  5. Serve chapatis with dips, dal, stews, or curry dishes.

  6. This recipe yields 12 chapatis.


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