Meal Prep · Indian
Chapati
Master the art of making soft, fluffy Indian flatbread perfect for any meal.
Ingredients
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Step-by-step- In a large bowl, combine whole wheat flour and salt.
- Gradually add warm water, kneading continuously to form a soft, pliable dough. If using, add oil while kneading.
- Knead for 5-7 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 15-20 minutes.
- Divide the dough into 8-10 equal portions and roll each portion into a smooth ball.
- Dust a rolling surface with flour. Take one dough ball, flatten it slightly, and roll it into a thin, even circle about 6-7 inches in diameter.
- Heat a tawa (griddle) over medium-high heat. Once hot, place the rolled chapati on it.
- Cook for about 30 seconds until small bubbles appear on the surface, then flip it.
- Cook the second side for another 30 seconds. For puffed chapatis, either press gently with a cloth or transfer directly over an open flame (if available) for a few seconds until it puffs up.
- Remove from the tawa and brush lightly with ghee or butter, if desired. Repeat with the remaining dough.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled chapatis in an airtight container or wrap them in foil to prevent drying out. Stack them with parchment paper in between if preferred.
Freezer Up to 3 months
Place cooled chapatis between layers of parchment paper in a freezer-safe bag or container. Thaw at room temperature or reheat directly from frozen.
Reheat Stovetop/Microwave
Reheat on a warm tawa for a few seconds per side until soft, or microwave for 10-20 seconds until warm and pliable.
Chef’s Corner
- Use warm water for kneading; it helps in forming a softer dough.
- Don’t skip the resting period for the dough; it allows the gluten to relax, making chapatis easier to roll and softer to eat.
- Roll chapatis evenly and thinly for best results; uneven thickness can lead to uneven cooking.
- Keep the tawa at medium-high heat. Too low, and chapatis will become hard; too high, and they’ll burn quickly.
