Why doesn't my chapati puff up while cooking?

The most common reasons are insufficient kneading, dough that's too dry, cooking temperature that's too low, or rolling the dough unevenly. Make sure to knead thoroughly, use adequate water, cook on medium-high heat, and maintain even thickness when rolling.

Can I make chapati with all-purpose flour instead of whole wheat?

Yes, though it won't be traditional chapati. All-purpose flour will create a softer texture similar to tortillas. For more authentic results, use at least 50% whole wheat flour in your mixture.

How do I keep chapati soft for longer periods?

Brush them lightly with ghee or butter while still hot, stack them, and wrap tightly in aluminum foil, then in a kitchen towel. The steam and fat help maintain softness. When storing, make sure they're completely cool before placing in an airtight container.

Why is my chapati tough and chewy?

Tough chapati usually results from overworking the dough, using too little water, or skipping the resting period. Make sure to rest the dough for at least 15 minutes and keep it soft but not sticky.

Can I make chapati dough in advance?

Absolutely. You can prepare the dough up to 24 hours in advance and store it in the refrigerator in an airtight container. Bring it to room temperature before rolling and cooking.

What's the difference between chapati, roti, and naan?

Chapati and roti are often used interchangeably, both referring to unleavened whole wheat flatbreads. Naan is a leavened bread made with all-purpose flour, yogurt, and sometimes eggs, typically baked in a tandoor oven.

Chapati Recipes: the Best Way to Transform Your Homemade Meals

Description

Authentic whole wheat Indian flatbread that’s soft, pliable and perfect for scooping up curries.

Ingredients

2 cups whole wheat flour (traditionally called atta)

¾ to 1 cup warm water

½ teaspoon salt (optional)

1 tablespoon ghee or vegetable oil (optional, for softer texture)

Additional flour for dusting

Additional ghee or butter for brushing (optional)

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Instructions

Prepare the Dough
Sift whole wheat flour and salt, then gradually mix in warm water. Add oil or ghee if using, and knead for 8–10 minutes until smooth and soft.
Rest the Dough
Form into a ball, coat with oil, and cover. Let rest for 15–30 minutes to relax the gluten for easier rolling and softer chapati.
Divide and Shape
Knead briefly, divide into 8–10 balls, flatten, and roll into 6–7 inch circles. Keep thickness even for proper cooking.
Cook the Chapati
Cook on a hot tawa or skillet 30 seconds per side. Puff over an open flame or press gently if using an electric stove.

Finish and Serve
Transfer to a cloth-lined container. Brush with ghee or butter if desired. Serve warm with curry or any favorite side.

Notes

This traditional unleavened bread requires just a few ingredients but proper technique is key for perfect results.

Prep Time: PT15M
Cook Time: PT15M
Category: Bread
Method: Stovetop
Cuisine: Indian