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Chapati Bread

    Chapati Bread

    Chapati bread is a simple kind of flatbread that only requires four components to make. This unleavened flatbread is usually referred to be an Indian bread; nevertheless, it is also extensively eaten in East African nations such as Uganda, Mozambique, and Kenya.

    Large, golden chunks or wedges of this bread are offered with practically every meal in India and Kenya, where chapati is widely consumed and ubiquitously available. Despite the fact that it is a flatbread, it has a flavorful and varied texture of its own. It not only tastes great but also comes in helpful for mopping up any leftover sauce or meat.

    The Indian Style Competes Against the African Style

    Now, don’t get these two confused with each other. In spite of the fact that they have the same appearance, they are not the same. A chapati made in the Indian manner is an extremely flat sort of bread, comparable to a tortilla.

    An African chapati is a form of bread that is dense and is produced using oil, which results in numerous layers of flaky texture. One other thing to bear in mind is that the Indian bread known as chapati is often referred to as paratha in Indian eateries.

    The treatment of the dough in any of these two variants is what differentiates them from one another. Because the dough is rolled out into such a thin ribbon, the layers of the African chapati are flakier.

    After that, the ribbon is wound into a cylinder and rolled out until it is as thin as possible. These scaly layers are produced as a result of this process.

    A similar technique is used to make Indian chapati, but the bread is flatter, so the flaky layers are less noticeable in the finished product.

    Which Flour Should Be Utilized

    I used regular flour that could be used for anything for this recipe. You have the option of using all-white flour or creating a mixture of white and whole-wheat flour, whichever you want.

    You may also try creating one using gluten-free flour; however, if your flour does not already include xanthan gum, you will need to add some before proceeding. Have a look at our post on “The Best Flour For Chapati” for more ideas and recommendations.

    Making Chapati Bread (Overview)

    After you have determined the appropriate amounts of your dry components, such as flour and salt, mix those items in a bowl. After adding the water, continue to mix the dough until it comes together. Knead the dough after transferring it to a kitchen surface that has been dusted with flour.

    It is necessary to knead the chapati dough for a longer period of time, between 12 and 14 minutes. It is essential to knead the dough for a sufficient amount of time before allowing it to rest in order to allow the gluten to form and for the dough to become light enough to puff and cook completely.

    After that, the dough is cut into eight or nine equal pieces and given some time to rest before being used again. When the first period of resting the dough is complete, it must be rolled out into a very thin circle and then brushed with either butter or ghee.

    After coating the flat dough with more flour, folding it like a fan, and shaping it into a circle, you may get a flakier result. The dough should be allowed to rest for a second time. Repeat rolling out the dough, and this time fry it in a wide and shallow pan.

    Do You Want Layers Or Don’t You?

    You have the option of making your chapati with layers or without. Plain chapati refers to the kind that does not have any layers, whereas flaky chapati refers to the one that does have layers.

    There is an additional step that is not required to make the flaky chapati, which will be shown in the next photographs.

    There are two techniques for rolling out flaky chapati, the first of which includes rolling the dough balls into a thin circle. The second method requires using a rolling pin. You take some of the dough in your hands and fold it into a fan shape before forming it into a circular.

    The second method involves rolling out the dough in the same manner as the first method, but then simply rolling the dough into a thin log or cigar shape. It is required that either butter or ghee be used to brush the dough.

    Can I Freeze Chapati?

    The chapati bread may be frozen with good results. You have the option of freezing any extras that you make, should you choose to do so. Although it is recommended to have the chapatis soon after they have been freshly cooked, it is fine to consume them straight from the freezer.

    These should be stacked with a piece of parchment paper in between each layer, and then placed in a bag with a zip-top closure for storage. To prepare for serving, defrost and then reheat in the microwave.

    How should chapati be served?

    You may accompany chapati bread with dishes like curries, beans, sauces, and dips. You can use them in a manner analogous to that of tortilla wraps for your dishes based on chicken, beef, or vegetables.

    Advice on how to make chapati
    It is possible to include some oil in your dough. Even though the chapati is brushed with butter before being placed in the oven, adding a little bit more oil to the pan will slow down the rate at which the chapati browns.
    The dough ought to be on the supple side and bendable. I propose you use lukewarm water instead of room-temperature water.
    Even if you do not want your chapati to be flaky, you should not skip the resting time. This will allow you to roll out the dough without having to worry about it falling apart.
    You can make a softer chapati by exchanging the water in the recipe for milk or buttermilk instead.
    Always choose a big skillet that doesn’t cling to the pan. I needed to make tawa, but I only had a pancake skillet, so I used it instead.
    To simplify the preparation of the dough and the rest of the process, you can use a stand mixer.

    Chapati Bread

    Time required for preparation: 15 minutes, plus inactive time

    Cooking time: 10 minutes

    The result is eight chapatis.


    • 3 cups all-purpose flour
    • 1 teaspoon of salt, 1 14 cups of water at room temperature
    • 2 tbsp butter or ghee, melted


    1. Combine the flour and salt in a large bowl using a whisk.
    2. Pour the water into the bowl and stir the dough until it comes together.
    3. Place the dough on a kitchen surface that has been dusted with flour, and knead it for at least ten minutes.
    4. Cut the dough into eight sections that are all the same size.
    5. After 15 minutes, remove the dough from the heat and cover it with a fresh cloth.
    6. Roll out each piece of dough into a circle that is extremely thin. Coat each individual piece of dough with ghee or butter that has been melted. Dust both sides of the dough with a little bit of additional flour.
    7. Form the dough into a long log or fold it into a fan shape and roll it out again.
    8. Form it into a circle, then let it sit for another 15–20 minutes before proceeding.
    9. Roll the dough out to a thickness of one-eighth of an inch. The thickness of the dough will decrease to a quarter of an inch.
    10. Preheat a non-stick skillet over the stove. Put the chapati in the frying pan.
    11. Leave the food alone to cook for two minutes. After turning it over, cook it for another minute and a half on the other side.
    12. The chapati should be served warm.

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