Chapati, also known as roti, is a staple in Indian cuisine, loved for its simplicity and versatility. This soft, round flatbread is not only a delicious accompaniment to curries, dals, and vegetables but also a comforting, wholesome food that’s easy to make at home. Whether you’re a seasoned cook or a beginner in the kitchen, making chapati is an essential skill to master.
In this guide, we’ll take you through a step-by-step process of how to make chapati with just a few basic ingredients.
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
- Mix the Flour and Salt
Start by sifting the wheat flour into a large mixing bowl. If you prefer, you can add a pinch of salt for flavor, but this is completely optional. - Add Water Gradually
Slowly begin adding warm water to the flour, a little at a time. Stir the mixture with your fingers or a spoon until it starts to come together. - Knead the Dough
Once the mixture becomes a rough dough, start kneading it with your hands. Use the heel of your hand to press the dough down and stretch it, folding it back into itself repeatedly. Add a bit more water if the dough feels dry or some flour if it’s too sticky. Knead for about 7-10 minutes until the dough is smooth, soft, and elastic. - Let the Dough Rest
Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This resting time allows the gluten in the flour to relax, which makes the dough easier to roll and gives you softer chapatis.
Step 2: Rolling Out the Chapatis
- Divide the Dough
After the dough has rested, divide it into equal-sized portions, roughly the size of a golf ball. Roll each portion into a smooth ball. - Dust and Roll
Lightly dust a clean surface with flour. Take one dough ball, flatten it slightly with your fingers, and then use a rolling pin to roll it into 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
- Heat the Tawa (Griddle)
Place a tawa (griddle) or a flat pan over medium-high heat. Make sure it’s hot before you start cooking. - Cook the Chapati
Gently place the rolled-out chapati onto the hot tawa. Let it cook for about 30 seconds, or until you see small bubbles appearing on the surface. Flip it over and cook the other side for another 30 seconds. - Puffing the Chapati
Now, flip the chapati once more and gently press it with a clean kitchen cloth or spatula. This will help the chapati puff up. Once it puffs up, it’s done. If it doesn’t puff up fully, don’t worry—it will still taste delicious! - Keep Warm
Remove the chapati from the tawa and place it in a container lined with a clean cloth. This helps retain moisture and keeps the chapatis soft. Repeat the process for the remaining dough balls.
Step 4: Serving Chapati
Chapati is best served hot, fresh off the griddle, but it can also be stored for later. You can enjoy it with a variety of dishes such as lentils (dal), vegetables (sabzi), curry, or even with a simple spread of butter or ghee.
Tips for Making the Perfect Chapati
- Use Warm Water: Warm water helps make the dough softer and easier to knead, resulting in tender chapatis.
- Rest the Dough: Don’t skip the resting time. This is crucial for making the dough pliable and easy to roll.
- Right Heat: Ensure your tawa is properly heated. If it’s too hot, the chapatis may burn; if it’s too cool, they won’t puff up properly.
- Practice Rolling: Don’t worry if your chapatis aren’t perfectly round the first few times. With practice, you’ll get better at rolling them evenly.