Chapati Recipe (served with Curry Chicken)

Chapati Recipe

I finally made my own chapatis (successfully)! Before this, I was still using those frozen chapatis from the supermarket for convenience. They were tasty but they contained preservatives which I didn’t really like.

Actually it wasn’t really difficult to make chapatis from scratch. My first two attempts didn’t turn out well because I didn’t knead the dough long enough and also didn’t let it rest for longer so the chapatis ended up like hard and chewy cardboard.

Chapati Recipe

The dough would look like this after an hour’s rest. Then you can divide it into small portions and roll each portion into a thin circle.

I served the chapatis with curry chicken and kept the leftover (cooked) chapatis in the fridge for later use. Just need to heat them up in a frying pan.


Chapati Recipe

Chapati Recipe

Ingredients (makes 8 pieces)
480g whole wheat flour
310ml water

1. Sift the flour into a large mixing bowl.
2. Gradually add the water (dough will be crumbly in the beginning) and knead till you get a stiff dough.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes till the dough becomes soft and pliable.
4. Place the dough back in the mixing bowl and cover with a moist dish cloth. Set aside for an hour.
5. Cut the dough into 8 equal portions and roll each portion into a ball.
6. Press each ball down slightly with your palm and use a rolling pin to roll the dough into a circle of approx. 7.5″ diameter.
7. Heat a non-stick pan on low fire and grill one side of the chapati till light brown spots form.
8. Flip the chapati over and press down on the chapati with a spatula. The chapati will start to puff up. Make sure the underneath doesn’t burn.
9. Once the underside is browned, flip the chapati one more time and cook briefly. Transfer onto a plate and repeat with the rest of the chapati.
10. Serve the chapati immediately.

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