Chapattis
Ingredients
Directions
Make the dough
Knead on a lightly floured surface until smooth.
Cover with plastic wrap and set aside for 50 minutes.
Shape and cook
Divide into 14 portions and roll into 14 cm (5 ½ inch) circles.
Brush a heated frying pan with a little melted ghee or oil.
Cook over medium heat, flattening the surface, until both sides are golden brown and bubbles appear.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Atta flour
- Gluten-forming protein that builds the elastic structure of the dough as it is kneaded and rested.
The step that matters
Resting the dough. Resting for 50 minutes lets gluten relax, so the dough rolls out into even circles without snapping back and shrinking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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