Indian Chapati Bread Recipe

Whole wheat flour: This is the main ingredient for chapati, providing a nutty flavor and hearty texture.

Salt: Enhances the flavor of the chapati.

Water: Used to form the dough, adjust the amount as needed to achieve the right consistency.

When rolling out the dough, ensure you use just enough flour to prevent sticking, but not too much as it can make the chapati dry. A light dusting on both the rolling pin and the surface should suffice.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used, but it will result in a softer and less chewy texture compared to whole wheat flour.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and texture, making it a good alternative for whole wheat flour.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different flavor profile.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity as it has larger crystals.

• water - Substitute with milk: Milk can add a richer flavor and softer texture to the chapati.

• water - Substitute with buttermilk: Buttermilk can provide a tangy flavor and tenderize the dough, resulting in a softer chapati.

• Allow the chapatis to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled chapatis in an airtight container or a resealable plastic bag. If stacking, place a piece of parchment paper between each chapati to prevent sticking.
• Store the container or bag in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, wrap each chapati individually in plastic wrap or aluminum foil. This ensures they don't stick together and makes it easier to thaw only what you need.
• Place the wrapped chapatis in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date for easy tracking.
• Store the bag in the freezer for up to 2 months. For best quality, use within this time frame.
• When ready to use, thaw the chapatis in the refrigerator overnight or at room temperature for a few hours.
• Reheat the chapatis on a hot skillet or in the microwave. For the skillet method, cook each side for about 30 seconds until warm and pliable. For the microwave, wrap in a damp paper towel and heat for 10-15 seconds.
• Enjoy your chapatis with your favorite curry, vegetable dish, or soup.

• Stovetop Method:

  • Heat a skillet or griddle over medium heat.
  • Place the chapati on the hot surface and cook for about 30 seconds on each side, or until it puffs up and is heated through.
  • For added flavor, you can brush a little ghee or butter on each side while reheating.

• Microwave Method:

  • Wrap the chapati in a damp paper towel.
  • Microwave on high for 15-20 seconds.
  • Check if it's heated through; if not, microwave for an additional 10 seconds.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Wrap the chapati in aluminum foil to prevent them from drying out.
  • Place the wrapped chapati in the oven for about 5-7 minutes, or until heated through.

• Steaming Method:

  • Use a steamer basket over boiling water.
  • Place the chapati in the basket and cover with a lid.
  • Steam for about 1-2 minutes, or until the chapati is soft and warm.

• Toaster Method:

  • Place the chapati in a toaster set to a low setting.
  • Toast for about 1-2 minutes, or until warm and slightly crispy.

• Air Fryer Method:

  • Preheat the air fryer to 300°F (150°C).
  • Place the chapati in the basket and heat for 2-3 minutes.
  • Check for desired warmth and crispness.

• Mixing bowl: A large bowl used to combine the flour and salt, and to knead the dough.

• Measuring cups: Used to accurately measure the whole wheat flour and water.

• Measuring spoons: Used to measure the salt.

• Rolling pin: Used to roll the dough balls into thin circles.

• Skillet: A hot surface used to cook the chapatis until brown spots appear.

• Spatula: Used to flip the chapatis while cooking.

• Dough scraper: Helps in dividing the dough into small balls.

• Clean cloth: Used to cover the dough balls to prevent them from drying out.

Prepare the dough in advance: Mix the flour and salt, then gradually add water to form a soft dough. Store it in the fridge for up to 24 hours.

Use a food processor: Speed up the kneading process by using a food processor to mix the dough.

Preheat the skillet: Ensure the skillet is hot before you start cooking to reduce cooking time.

Roll multiple chapatis: Roll out several chapatis at once and stack them with parchment paper in between.

Cook in batches: Cook multiple chapatis simultaneously if you have a large enough skillet.