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Chapatis

Chapatis are unleavened Indian flatbreads made from flour, water, salt, and oil.

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Chapatis

Ingredients

Directions

Make the dough

  1. Sift flour and salt in a 3-quart bowl.

  2. Blend in water to make a fairly stiff dough.

  3. Knead thoroughly with the fingertips.

Shape and rest the pastry

  1. Roll the dough into a round circle on a floured board. Brush the surface with oil.

  2. Cut once from the center of the circle to the edge. Roll the pastry into a cone. Press both ends in and form into a ball again. Brush with oil.

  3. Repeat process twice more.

  4. Divide the pastry into 1 oz balls and roll each thinly into a 5- to 6-inch circle with a rolling pin.

Cook and serve

  1. Heat a small frying pan or skillet. Place 1 tbsp oil in pan.

  2. Fry each round of chapati separately on both sides until golden brown, adding oil as required.

  3. Serve with entrees as a bread.

Nutrition, whole recipe (rough)

574Calories
13 gProtein
15 gFat
95 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

All-purpose flour
Forms the gluten network that gives the dough its structure and chewy texture.
Water
Hydrates the flour so its proteins and starches form a cohesive, stretchable dough.
Oil
Brushed on the dough to keep layers from sticking, and used in the pan to brown the rounds.

The step that matters

Knead thoroughly with the fingertips. Kneading develops the gluten network in the flour and water. Under-kneaded dough tears when rolled and cooks up dense and crumbly rather than soft and pliable.

“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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