Recipe for Delicious Chapatis

Lus August 21, 2012 3

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Chapatis are delicious

Chapatis are delicious

Grandma Lobo’s Chapatis.

First, if you don’t know what a Chapati is, here’s a definition: Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti (bread). The words are often used interchangeably. Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. While roti refers to any flat unleavened bread, chapati is a roti made of whole-wheat flour and cooked on a tava (flat skillet). Source

Chapatis remind me of being shipped to Toronto for no reason in the summer as a child. Those were great times, and the jam and chapatis afternoon snack were all part of it. So much so, that the older I get the more they remind me of simpler times, playing with my Micro Machines and Junk Yard Dog doll. Good times.

So here’s how to make Chapatis:

Ingredients and tools:

Whole wheat flour – 2 cups
Salt – 1 tspWater – Approx 3 /4 cup
Ghee or Vegetable Oil
Cast Iron Skillet for cooking or any solid frying pan.
(For best results use cast iron, I don’t know why but I’m told it’s better)

Step 1:
Mix dry ingredients together.

Step 2:
Mix in water slowly until flour is moist and kneed able.

Step 3:
Kneed until the dough is tacky but not sticky. You should do this for about 10-15 mins maximum.

Step 4:
Tear a piece of dough to desired size and roll out into little discs with a rolling pin. Roll out until it is approx 5mm thick.

Step 5:
Cover surface on 1 side with Ghee or Veg Oil. Then fold in half and then in half again and let the dough sit.

Chapati - Folded Over Twice

Chapati – Folded Over Twice

Repeat step 4 & 5 until all your dough looks like this.

Chapati rolled out and waiting to be cooked

Chapati rolled out and waiting to be cooked

Step 6: Roll out your triangled chapatis until they are again back to approx 5mm in thickness.

Spreading oil over Chapati to cook

Spreading oil over Chapati to cook

Step 7: Cook over Medium heat. Spread less than half a table spoon of vegetable oil on both sides of the chapati before placing it on the skillet or pan. Just enough to cover the chapati will do. Let it sit and check for scorch marks. Once you have a few scorch marks you can flip the Chapati over and do the same on the second side. Don’t worry if it puffs up, it IS normal and should be almost ready. Basically you are done, just cook until desired colour, (golden brown is the golden rule here)

OMG It's puffing up wtf!?! Relax it's normal...

OMG It’s puffing up wtf!?! Relax it’s normal…

Step 8: Remove from pan, fold once and you’re ready for the next one!

Fold 'em in half and stack 'em up!

Fold ’em in half and stack ’em up!

Step 9: Fold them over and stack them up and you’re done!

Step 10: Devour them.



  1. Edward January 8, 2010 at 1:42 pm -

    Oh man homemade chapatis are awesome, that skillet looks like it’s made it’s fair share of them too! Gonna try this recipe out! Thanks!

  2. Vince January 12, 2010 at 10:12 am -

    looks delectable

  3. Jules April 30, 2010 at 2:05 pm -

    woah gotta try this!

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