Indian Chapati Bread Recipe

Whole wheat flour: This is the primary ingredient for chapati, giving it its characteristic texture and flavor.

Salt: Enhances the flavor of the chapati, making it more palatable.

Water: Used to bind the flour and salt together, forming a soft dough.

When rolling out the dough, ensure that you use a light dusting of flour on both the surface and the rolling pin. This prevents sticking and allows you to achieve a thin, even circle. Additionally, when cooking the chapati on the skillet, press gently with a clean cloth or spatula to encourage puffing, which results in a softer texture.

• 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 to whole wheat flour, making it a good alternative.

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

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity as it has larger grains and a different saltiness level.

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

• water - Substitute with buttermilk: Buttermilk can add a slight tang and tenderness to the chapati, making it a unique variation.

• 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, separate each chapati with a piece of parchment paper to avoid sticking.
• Store the container or bag in the refrigerator if you plan to consume the chapatis within 2-3 days. This keeps them fresh and ready to reheat.
• For longer storage, freeze the chapatis. Lay them flat on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the chapatis to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• To reheat refrigerated chapatis, wrap them in a damp paper towel and microwave for 20-30 seconds. Alternatively, reheat on a hot skillet for a few seconds on each side.
• For frozen chapatis, thaw them in the refrigerator overnight or at room temperature for a couple of hours. Reheat using the same methods as refrigerated chapatis.
• If you prefer a softer texture, brush the chapatis lightly with ghee or butter before reheating. This adds flavor and moisture.
• Avoid reheating chapatis multiple times as it can make them dry and tough. Only reheat the amount you plan to consume immediately.

• Stovetop method:

  1. Heat a skillet or griddle over medium heat.
  2. Place the chapati on the skillet and cook for about 30 seconds on each side, or until it is warmed through and soft.
  3. Optionally, brush with a little ghee or butter for added flavor and moisture.

• Microwave method:

  1. Place the chapati on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on high for 15-20 seconds, or until warm and pliable.

• Oven method:

  1. Preheat the oven to 350°F (175°C).
  2. Wrap the chapatis in aluminum foil to keep them from drying out.
  3. Place the wrapped chapatis in the oven for about 10 minutes, or until they are heated through.

• Steaming method:

  1. Place a steamer basket over a pot of boiling water.
  2. Wrap the chapatis in a clean, damp cloth.
  3. Place the wrapped chapatis in the steamer basket and cover.
  4. Steam for 1-2 minutes, or until they are warm and soft.

• Toaster method:

  1. Fold the chapati in half or quarters to fit into the toaster slots.
  2. Toast on a low setting for 1-2 minutes, or until warm and slightly crispy.

• Large bowl: For mixing the flour and salt together to form the dough.

• Measuring cups: To accurately measure the flour and water.

• Measuring spoons: To measure the salt precisely.

• Rolling pin: To roll out the dough balls into thin circles.

• Skillet: To cook the chapatis on medium heat.

• Spatula: To flip the chapatis while cooking.

• Clean cloth: To cover the dough balls and keep them from drying out.

• Plate: To place the cooked chapatis on.

• Tongs: Optional, for handling the hot chapatis.

Prepare the dough in advance: Mix the flour and salt, then knead with 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 ingredients.

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

Batch rolling: Roll out all the dough balls into thin circles before starting to cook, so you can cook them continuously.

Use a tortilla press: Flatten the dough balls quickly with a tortilla press instead of a rolling pin.