Skip to content

Chapati

The chapati, also known as a roti, is the staple flat bread of Northern India and Pakistan. It can be made from many types of grain, but is most commonly made with finely-ground whole wheat flour. Sometimes it is cooked in a little oil.

Source and licence

"Chapati" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chapati, revision 4630849), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chapati&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4630849

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with South Asia by the source (confidence unknown). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Knead together the flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky.
  2. Cover dough, and let rest for at least 5 minutes.
  3. Divide dough into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.
  4. Place a non-oiled pan over moderately high heat and test its surface temperature by holding your hand over it.
  5. When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.
  6. Flip and repeat so it becomes lightly browned on both sides.
  7. If desired, brush with ghee.