Chapati (Indian Flatbread)

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  • 1 cup flour, plus extra for dusting
  • 2 cups whole-wheat flour
  • 1 1/2 cups warm water (90°-100°F)
  • Ghee or melted butter


Whisk flours together in a bowl.
Make a well and add about half of water. Either by hand or with a stand mixer with paddle attachment, mix water into flour.
Add remaining water slowly until dough can be kneaded. Knead for about 10-15 minutes, adding more flour and/or water as necessary, until dough comes together into a ball and is smooth and elastic. Dough should be soft and slightly sticky.
Place in an oiled bowl, cover with a moist towel and let rest for about 1/2 hour.
Divide into 2-3 pieces. Roll into a rope, then cut into 12 equal pieces.
Roll pieces into smooth balls. Flatten each ball by hand into a round pillow.
Dust work surface with flour and roll balls into 8-9 inch circles about 1/8-inch thick.
Place in a single layer on wax paper or roll each ball, cook it, then roll and cook then next.
Heat an un-oiled cast iron skillet over medium heat.
Lift dough gently, place on hot skillet and cook until browned in spots, 20-30 seconds.
Flip and cook on other side for 8-10 seconds. Keep skillet at medium heat - too hot will burn and too low will make bread tough.
Brush with ghee or melted butter before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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