How to Make Chapati

Ask how to make chapati and you will surely get many answers. The process of making chapati is very simple yet it can be difficult to do without the proper supplies and lots of practice.

Watch someone in the kitchen who knows what they are doing. They can make perfectly soft and tasty chapattis and it seems effortless. You think to yourself, “wow that looks easy” and you try yourself, but somehow your chapati is dry or comes out more like a papadom, or a Mexican tortilla.

You want to make soft, delicious chapatis and you can. Read through this page for instructions and tips on making perfect chapatti.

First the supplies:

A bowl for mixing

A rolling pin and surface to roll out chapatis

A Spatula to flip

A pan

In Indian kitchens, you will find a Tawa. The Tawa is sort of like a flat wok.

If you can get your hands on one it will help you on your way to perfect chapatis but it isn’t a requirement. To substitute you can buy a cast-iron skillet. Use a pan that won’t get damaged when you heat it you have to get the skillet hot to properly cook the chapati.

Atta chapati flour

Atta is a ground wheat flour that is used to make Indian bread. You can get it from an Indian or South Asian grocery store or order it online from an Indian grocer. The flour you use is important for your chapati to come outright. You can try substituting a whole wheat pastry flour but your results may not be as good.

Since you are a beginner, try to find real atta. A high-quality flour will make it easier to learn.

Water or milk

Salt to taste

Oil

Ghee

How to make chapatis:

Now that you have all the ingredients, you can get started. I think it is better that you see how to do it than to read about it so I have posted videos for you to watch. The real secret is that you have to practice to learn how to get the right dough, how thick to make the chapati, and how to make them perfectly soft. Practice, practice, practice. Expect to make some ugly, maybe bad-tasting chapatis at first.

The basic process:

I am not going to give measurements. You will learn to have an eye for what you need. Of course, if you want a detailed recipe, here are some places you can find one:

Tripathi recipe

roti recipe

I highly suggest you watch the videos below. It will be easier to learn by watching it done than just reading a recipe.

Take your flour and add a pinch of salt. Gradually add water and mix (you can use your hands) until you get a medium-firm dough. Add a little bit of oil or ghee if you like at this point. If your dough gets too sticky add a little bit more atta.

Next, knead your dough for about 15 minutes to make your dough soft. Form a ball, cover your dough and let it rest. Try to set aside the dough for at least 15 minutes .

After the dough has rested separate it into small balls of dough.

Lightly dust your surface with atta to prepare for rolling. Roll out each ball into a circular shape adding a little flour if the dough begins to stick.

Heat your griddle over medium-high until it is hot. In the video, you will see Manjula test her pan by dropping some water on it. When the water evaporates instantly your pan is hot. You can add a tiny bit of ghee or oil if you like. Be careful not to burn the oil though.

Now place your rolled-out chapati on the griddle and cook on one side until you start to see bubbles. Check to see if brown spots have started to form on the bottom side before you flip your chapati.

Flip to the other side and cook for about another 30 seconds. You can lightly press on the edges of the chapati with your spatula or a clean cloth. See if you can get it to puff!

Chapatis are delicious hot. Add a little ghee and enjoy the simple pleasure of a warm chapati.