Jump to:📋 What do we need? 🔪 How to make Chapati 🍽️ Why not serve with a delicious curry! Why use oil in the chapati dough? Chapati vs Roti: 📺 Watch how to make it 🍲 More fantastic from-scratch dough/bread-based recipes Chapati Recipe 💬 Reviews
I find this quite a therapeutic recipe - a little bit of kneading, a little bit of rolling, and straight onto cooking, without having wait for anything to prove.
I love that it’s simple and not too time consuming, and yet everyone gets super-excited when I tell them I’m making some chapatis to go with our dinner.
This recipe makes 10 chapatis, but our little family of four consumes the lot every time. Even when I’m cooking rice too. Might as well go all in and add some potatoes and noodles to the carb-fest….
We start by mixing together wholewheat and plain (all-purpose) flour with salt. Then stir in a little oil, and add in enough hot water until the dough comes together.Give it a knead for 8-10 minutes (or use the dough hook on a stand mixer), then divide into balls and roll out:
👩🍳PRO TIP You can use a regular rolling pin, but I love my chapati rolling pin (<– affiliate link to a similar one to mine) - it’s lighter and much easier to move to help shape your chapatis.
That’s it. Five ingredients and a plateful of chapatis.
I usually start my curry going, then make the chapatis whilst it’s bubbling away, so everything is ready at the same time.One of the easiest bread recipes you can make, perfectly tender, chewy and carb-elicious.
Why use oil in the chapati dough?
The addition of oil in the dough helps the dough to stay soft and pliable - so you get a nice chewy finish. You can leave it out, but I find the chapatis get a little crispier more quickly.
Chapati vs Roti:
Technically, chapati is a type of roti. There are hundreds of different varieties of roti, popular in Southern and Central Asia - including dhalpuri (a lentil or pea-stuffed roti), paratha (a plain roti, rolled and folded several times to create layers), aloo roti (a potato-based roti) to name a few.
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Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). This recipe was first published in July 2019, updated in June 2021 with video, extra information and a bit of housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
