South Indian Cookbook

Chapatti Recipe

Chapatti is a favorite bread throughout India. The ingredients for this chapatti recipe are simple: flour, water, salt and oil, but it takes practice to make them just right. Traditionally, chapattis are made in a Tawa which is a slightly concave round griddle. A cast iron skillet makes a good substitute.


2 cups flour, sifted (Whole Wheat is traditional)

Cold water

Salt to taste

1 Tablespoon oil (for the mixture)

oil for frying

Put the flour in a bowl and add salt and oil and mix well. Slowly add the cold water and knead, making a soft dough. Cover with a damp cloth and set aside for 1-2 hours.

Divide the dough into 10 portions and roll each one into a round ball. Flour your working surface and roll each one into a round pancake about 5-6" in diameter. Shake off the excess flour and set aside until they are all done. You can also start cooking after the first one is dome. Heat an iron frying pan or Tawa on medium heat. Oil the pan and place the chapatti on the pan and cook for about a minute or bubbles start to appear and then turn over. The chapattis might puff up on their own or place over a gas flame for a few seconds. Place the chapattis between napkins until ready to be served. They are best served hot with a masala.

Note: The chapattis can be wrapped in foil and refrigerated or frozen. They taste best if they are reheated in an oven at about 400-425 for 15 minutes.

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