Friday, August 10, 2012

Chapathi | சப்பாத்தி

Chapathis (Indian flat bread) are the perfect accompaniment to most Indian dishes. Learn how to make them with this step-by-step photo tutorial on making Chapatis. 
Ingredients :-
 Wheat flour   ½ cup   
 Luke warm water or milk      ¼cup
 Gingelly oil    1 tbsp 
 Salt  as needed   

Method :-
1. Combine the flour and salt in a large mixing bowl. Adding oil is optional but I have found it results in a very smooth dough and soft Chapatis.
2. Slowly add the water or milk. The amount of water varies each time due to the variations in moistness in the air and flour quality. Start with less water and gradually increase. Mix the water in the flour as you gather the flour together to make a moist dough. 
3. Knead well, folding and pushing until the dough is pliable: about 7 minutes. Cover the dough with a damp paper towel and let it rest for 30 minutes and up to two hours. This is a good time to prepare the other foods that make up the meal.
 4. When you are ready to start making the Chapatis, warm up a cast iron skillet or a heavy non-stick griddle on medium heat. Knead the dough again for several minutes. 
5. Divide the dough into 8 equal parts. Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides.
6. Roll in to a 5-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with dry flour.  
7. Heat the skillet on medium high heat. Place the roti over skillet. After roti start changing color and start puffing in different places flip the roti over.
9. Flip the roti again. The roti should have light golden-brown spots on both sides. Butter the roti, the side that is facing the skillet.

10. Keep the rotis in a container with a paper towel covering the bottom. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days.

Serve with Channa Masala  or Turkey Keema Curry.

Tips :- 
1. Use the dry flour just enough you need to roll the roti, too much use of flour will make the roti dry.
2. Do not stack the rolled out Chapati's or they will stick to each other.
3. If the Chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough. 
4. Sprinkle water on the flour a little at a time, this way you are more in control of the final result.
5. A hard dough will make your chapati stiff.
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Related Posts :-

Click here for more :- Indian-Breads Recipes 

Click here for more :- Chapathi Recipes
Click here for more :- Bread Accompaniments 



  1. Hi Sharan.. One suggestion.. Adding hot oil to the wheat flour and mixing it with hot milk instead of water, outcomes a very smooth chapati..Check it out..

    BTW, the entire blog is colorful as you and I keep checking this blog frequently, to try out new stuffs you post.. Keep going gurl!!

    Loads of luv,

  2. Thanks a lot Archana. Need all ur support to move it further :)

    I havent tried adding milk to the flour. I will try out and let u know.

    Do try the other recipes and let me know your feedback.


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~ Sharan


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