Chapati
The chapati, also known as a roti, is the staple flat bread of Northern India and Pakistan. It can be made from many types of grain, but is most commonly made with finely-ground whole wheat flour. Sometimes it is cooked in a little oil.
Ingredients
- 3 cups whole wheat flour
- Salt to taste (about 1 teaspoon)
- Warm water as required (about 1 ½ cups)
- Ghee (clarified butter; optional)
Ingredients for 8 servings (375 g) · the original recipe
Method
- 1
Knead together the flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky.
- 2
Cover dough, and let rest for at least 5 minutes.
- 3
Divide dough into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.
- 4
Place a non-oiled pan over moderately high heat and test its surface temperature by holding your hand over it.
Stovetop - 5
When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.
- 6
Flip and repeat so it becomes lightly browned on both sides.
- 7
If desired, brush with ghee.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
Ratings and comments
0 votes · 0 comments. Rate it on its own, or add a comment for the next cook.
Made it? Sign in to rate it and leave a note for the next cook.