How to Make Chapati: A Simple Guide to a Timeless Indian Flatbread

Chapati, or roti, is one of the staples in Indian cuisine. People love it because it’s simple and versatile. Enjoy soft, round flatbread with curries, dals, and vegetables; however, chapati is comfort food at its best that can easily be prepared in the comfort of one’s home. Whether you are an experienced cook or a novice in the kitchen, making chapati is an essential skill to master.

In this tutorial, we will guide you through step-by-step on how to make a chapati with minimal ingredients in the kitchen.

Ingredients

To make about 8-10 chapatis, you’ll need:

• 2 cups whole wheat flour (atta)
• ½ teaspoon salt (optional)
• 1 tablespoon oil (optional)
• ¾ to 1 cup warm water

Step 1: Prepare the Dough

1. Mix the Flour and Salt
   Sift out wheat flour into a great mixing bowl. You can add little salt for the flavor and that is on you.
2. Add Water Gradually
   In small portions add warm water to the flour. Mixing it up little by little using your fingers or even spoon until the dough clings together.
3. Knead the Dough
   Knead the mixture as soon as it becomes a soft dough into a smooth pliable mass. Use your heel of your hand and push it down and forward to stretch out the dough; fold over and repeat many times, adding a bit of water if the dough seems too dry or some flour if it sticks too much to the fingers. Knead for about 7 to 10 minutes until the dough is even, soft, and elastic in texture.
4. Let the Dough Rest
   Spread with a damp cloth. Let it be for at least 15-20 minutes before you roll it. You need this resting time as it relaxes the gluten in the flour. Your chapatis will become soft then.

Step 2: Rolling Out the Chapatis

1. Divide the Dough
   Divide the dough into portions of the similar size, about a ball of golf. Then start rolling each portion into an even ball.
2. Dust and Roll
   Lightly dust a clean surface with flour. Take one dough ball and flatten it slightly with your fingers, then roll out with a rolling pin to a thin, round disc. The thickness should be about 1/8 inch, and try to keep it evenly rolled for even cooking. Don’t worry if they aren’t perfectly round—practice makes perfect!

Step 3: Cooking the Chapati

1. Heat the Tawa (Griddle)
   Place a tawa or a flat pan on medium-high heat. Let it get hot prior to cooking.
2. Cook the Chapati
   Now, place the rolled chapati on the hot tawa. Let it cook on that side for about 30 seconds or until it shows small bubbles on top. Flip it over on the other side and again let it cook for some 30 seconds.
3. Puffing the Chapati
   Flip it once more and squeeze the chapati with the clean kitchen cloth or spatula so that it puffs up. When it gets puffed up, it’s done. Even if they get half-puffed, there is no use worrying since they will have that fantastic taste.
4. Keep Warm
   Remove the chapati from the tawa and place it in a container covered with a clean cloth. It keeps it moist and softens the chapatis. Repeat this with all the dough balls.

Step 4: Serving Chapati

The chapati is best consumed piping hot, fresh from the pan; it can also be made ahead of time and warmed up. Chapati accompanies lentils, vegetables, curry, and even butter or ghee spread out on top.

Tips for Making the Perfect Chapati

• Use Warm Water: Warm water is required; this ensures the dough to be more soft and knead easier, which helps the chapatis feel softer.
• Rest the Dough: Make no mistake about the resting process. This helps the dough to become easy to roll.
• Right Heat: In case you heat your tawa properly; otherwise chapatis can be burnt immediately since it is extremely hot in most instances when not warm, they might not puff out properly.
• Practice Rolling:Don’t worry if your chapatis aren’t perfectly round the first few times. You will roll them even as you practice.