Chapati Bread

Chapati bread is an easy flatbread made with just four ingredients. This unleavened flat bread is often known as an Indian bread, but it is also commonly consumed in East African countries like Uganda, Mozambique, and Kenya. 

Chapati is found everywhere in India and Kenya; big, golden pieces or wedges of this bread are served at almost any meal. Although being a flatbread, it is not missing any taste or texture. It is very delicious and is handy for sopping up extra sauce and meat.

Indian Style Vs. African Style

Now, don’t mix these two up. Although they look the same, they are different. Indian style chapati is very flat type of bread, similar to a tortilla.

The African chapati is thicker type of bread, made with oil that produces multiple flaky layers. Another thing to keep in mind is that Indian chapati is often called paratha in the Indian restaurants. 

The difference between these two types come in the way the dough is handled. The African chapati has flakier layers because the dough is rolled to a thin ribbon.

Afterwards, the ribbon is coiled into a round shape and rolled until flat. This process creates those flaky layers. 

The Indian chapati uses the same method, but since the bread is thinner, these flaky layers are not so obvious. 

Which Flour To Use

For this recipe I went with plain all-purpose flour. You can use all white flour, or make a combo of white and whole wheat flour if you like.

You can also try making one with the GF flour, just make sure to add xanthan gum if your flour does not already have one added. For more suggestions, take a look at our article The Best Flour For Chapati.

Making Chapati Bread (Overview)

Once you have measured your dry ingredients, flour, and salt, combine them in a bowl. Add water and stir until the dough comes together. Transfer the dough on a slightly floured kitchen surface, and knead.

The chapati bread needs to be knead for a longer time – 12-14 minutes. The kneading subsequent rest is important to develop gluten and make the dough light enough to puff and cook through.

Afterwards, the dough is divided into equal parts, 8 or 9, and set aside to rest. After the first rest is done, you have to roll out the dough to a very thin circle and brush with a butter or ghee.

For some extra flakiness, coat the flat dough with some extra flour, fold like a fan, and form a circle. Let the dough rest for the second time. Roll out the dough again and cook in a large and flat skillet. 

Layers Or No Layers?

You can make your chapati with or without layers. Those without layers are known as plain chapati, while those with layers are called flaky chapati.

The flaky chapati includes one optional step, which you will be see in the pictures later.

There are two ways you can make flaky chapati, or two rolling methods; the first one involves rolling the dough balls to a thin circle. You grab the dough and fold it like a fan, then shape into a circle.

The second method includes the same dough rolling, and then just rolling it like a cigar or in a thin log. It is mandatory to brush the dough with butter or ghee. 

Can I Freeze Chapati?

The chapati bread freeze quite well. If you decide to make some extra, you can freeze them. Although the chapatis are best to eat freshly prepared, they are okay from the freezer as well.

To store these, stack them with a piece of parchment paper between each and place in a zip-up bag. To serve, thaw and reheat in a microwave. 

How to serve chapati?

Serve chapati bread with curry, beans, sauces, or dips. You can use them similar to tortilla wraps for your chicken, beef, or vegetable-based dishes. 

Tips for making chapati

• You can add a bit of oil into your dough. Although the chapati is brushed with butter, some extra oil will prevent your chapati from browning too fast during the cooking process. 
• The dough has to be soft and pliable. I suggest you use lukewarm water instead of room temperature water.
• Do not skip the resting time, even if you do not want flaky chapati. This will ensure you roll out the dough without breaking it apart.
• If you want a softer chapati, you can substitute water with milk or buttermilk. 
• Always use a large non-stick skillet. Because I did not have a real tawa, I used my pancake skillet. 
• You can make the dough in a stand mixer, to ease the entire process. 

Chapati Bread

Preparation time: 15 minutes + inactive time

Cooking time: 10 minutes

Yield: 8 chapatis

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1 ¼ cup lukewarm water
• 2 tbsp butter or ghee, melted

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