Chapati Flatbread Recipe

I share a 3-ingredient Roti Flatbread Recipe plus little-known tips and the surprising history that explains its presence in kitchens from India to East Africa.

I adore how two humble things, whole wheat flour or atta and warm water, collide to make something that pulls you in. It’s simple but not boring, a kind of leak in the ordinary where warm, slightly blistered circles become the unexpected star of dinner.

I call it my Quick Indian Flatbread because it travels, across kitchens, memories, countries. I don’t always get perfect circles, and thats fine.

Sometimes they’re thick, sometimes paper thin, either way they make you want to tear, scoop and taste. If you like hands on food that rewards a little practice, this one will keep you coming back.

Ingredients

• Whole wheat flour: High in fiber and complex carbs, gives nuttiness and structure, a little protein too.
• Salt: Tiny amount boosts flavor, helps dough maybe tighten, no calories, not sweet.
• Warm water: Hydrates flour, activates gluten so dough becomes stretchy, helps with rolling.
• Vegetable oil: Adds tenderness and pliability, gives calories from fat, makes chapati softer.
• Ghee: Rich buttery aroma and flavor, more saturated fat, traditional taste many love.
• Extra flour for dusting: Stops sticking while rolling, low impact on taste, can dry edges if overused.

Ingredient Quantities

• 2 cups whole wheat flour or atta
• 1 teaspon salt
• about 3/4 cup warm water
• 1 tablespoon vegetable oil or ghee optional
• extra flour for dusting optional

How to Make this

1. In a big bowl mix 2 cups whole wheat flour (atta) and 1 teaspoon salt, give it a quick stir so salt is even.

2. Add about 3/4 cup warm water slowly, a little at a time, mixing with your hand or spoon until a shaggy dough forms.

3. Drizzle 1 tablespoon vegetable oil or ghee if using, then knead the dough 5 to 8 minutes until soft and smooth; if it feels sticky add just a pinch of flour, if too dry add a few drops of water. (warm water makes softer chapatis)

4. Cover the dough with a damp cloth or plastic wrap and let it rest 20 to 30 minutes, this helps them puff and stay tender.

5. Divide the dough into 8 to 10 equal pieces, roll each into a ball and flatten slightly with your palm.

6. Heat a heavy skillet or tawa over medium-high heat until hot. Keep a little extra flour for dusting and a clean towel nearby.

7. Lightly dust a ball and your rolling surface with extra flour, then roll each ball into a 6 to 7 inch round, not paper thin or they’ll tear.

8. Place the rolled roti on the hot skillet; cook until small bubbles form and underside shows pale brown spots, about 30 to 40 seconds.

9. Flip and cook the second side about 20 to 30 seconds, press gently with a cloth or spatula to help it puff, flip once more if needed until both sides have brown spots.

10. Remove, brush with a little ghee or oil if you like, wrap in a clean towel to keep warm and soft, serve hot.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and measuring spoons
3. Spoon or your hand for mixing and kneading
4. Rolling pin and a clean flat board or surface
5. Small bowl or container for extra flour (dusting)
6. Heavy skillet or tawa
7. Spatula or tongs for flipping
8. Clean kitchen towel or insulated container to keep rotis warm
9. Small bowl and pastry brush for ghee or oil (optional)

FAQ

Chapati Flatbread Recipe Substitutions and Variations

• Whole wheat flour or atta: swap with spelt flour (1:1, a bit lighter), or all purpose flour for softer chapatis, you might need slightly less water.
• 1 teaspoon salt: use sea salt or kosher salt instead, or leave out for low sodium; note kosher is flakier so you may want a touch more by volume.
• about 3/4 cup warm water: replace some or all with warm milk or buttermilk for richer, softer chapatis, or use plain yogurt thinned with water to tenderize the dough.
• 1 tablespoon vegetable oil or ghee optional: use melted butter, light olive oil or coconut oil for flavor, or skip it entirely if you want oil free.

Pro Tips

– Use warm water but not scalding, add it slowly until the dough feels slightly tacky not gummy. Knead till it feels smooth and springy, that little bit of muscle work is what makes them soft later, and dont skip the rest time — even 20 minutes helps a lot.

– When kneading try folding and pressing rather than just rolling your palm, it builds a nice gluten texture. Drop a teaspoon of oil or ghee into the dough while kneading for extra tenderness, it really helps if you like soft, pillowy rotis.

– Dust very sparingly when rolling, too much flour makes dry, chalky rotis. Roll from the center outwards, turn the dough often to keep a round shape, and leave the edges a touch thicker so they dont tear when you cook them.

– Get your pan properly hot before you start but cook on medium-high so they get brown spots without burning. If they dont puff, press gently with a cloth or spatula and try a quick second flip, then stack and wrap in a towel or insulated container and brush with a little ghee to keep them soft.