Indian chapati are the perfect quick and easy flatbread to serve alongside your favourite homemade curry, you may not order takeaway again!
Making the dough takes minutes and needs to rest for 30 minutes, but after that each chapati takes just 3-4 minutes to cook.
Quick and Easy Indian Flatbread
In many of the images of the Indian recipes that I have here, you will find some form of flatbread. Granted much of the time it is a tandoori style naan bread but the good ol’ chapati often gets a look in too!
Indian chapati have the “quick factor” to them and because of that, they are easier to knock up for an impromptu curry night.
There is no heavy kneading required, just a quick bash to bring everything together. The dough needs to rest for 30 minutes or so, which is the perfect time to rustle up a curry.
They take 3-4 minutes to cook each chapati in a pan, which you can do whilst your dinner is cooking.
Frequently Asked Questions
What’s the difference between roti and chapati?
In general parlance, there is very little difference. The oldest roti recipes contain no oil, just flour and water, whereas old recipes for chapati usually add oil and salt.
This recipe was taught to me by a friends wide who used the phrase roti and chapati interchangeably.
My chapati didn’t “puff” up what did I do wrong?
Nine times out of 10 this means that your bread was not evenly rolled out.
However, if you cook the chapati for too long on the first side it can sometimes prevent the bread from puffing up too.
Can I use a different type of flour?
I’ve never had much joy with chapatis made from anything other than atta flour.
They tend to be a little like cardboard and don’t come out soft and fluffy. Most guidance recommends using a third of plain flour and two-thirds wholemeal flour.
But I would strongly recommend getting a bag of medium ground atta to keep in the cupboard!
How do I keep chapatis soft and pliable?
There is nothing that you should do to achieve this, they should naturally turn out this way. Although I usually wrap mine in a clean tea towel to keep them warm.
Can I make chapatis in advance and reheat them?
Yes, you can slap them in a hot pan for 15-20 seconds on each side. You can even wrap them in kitchen paper and zap them in the microwave for 30-60 seconds.
Well, where do I start? A chapati is perfect on the side of practically any Indian meal and I have knocking on the door of 100 curry recipes here, so you could take your pick.
Generally speaking, I serve them with “drier” and less saucy curries and dry Indian dishes.
But there ain’t no rules they are pictured above with a very saucy Ceylon chicken curry and they are awesome with a king prawn bhuna, chicken chasni, egg masala curry and great with dry veggie curries like this aloo palak sabzi.
I’ve even used them as a wrap and thrown in my fish finger and bean curry, so delicious and great fun!
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Crepe pan, tawa or frying pan, I usually use nonstick.
- Mixing bowl.
- Rolling pin.
- Tea towel.
- Marble slab for rolling chapati, this is optional but I always find it works better.
Indian food and flatbread are two peas in a pod and these delicious and easy homemade chapati are the perfect curry scoops!
- 185g (1 Cup) Chapati or Atta Flour
- 100-120ml (⅓ Cup + 1 Tbsp to ½ Cup) Water
- ¼ Tsp Salt
- ½ Tbsp Cooking Oil
- Ghee for brushing (Optional)
- Place the atta flour, water, salt and oil in a bowl and bring the ingredients together with a fork, then go in with your hands and need to form a ball. Do not overwork just form a nice dough ball, the dough should not stick to your hands but only just, add more flour or water if required.
- Cover the dough and allow it to rest for at least 30 minutes and up to 4 hours.
- Pinch off ⅙ of the dough and form a ball and dip it into some atta flour.
- Roll out into an even circle 1-2mm thick adding more flour if you need to. I find a marble board really helps with this. Repeat with the remaining dough keeping the chapatis separate with some baking parchment.
- Heat a tawa or crepe pan over a medium high heat and add a chapati, cook until the top begins to bubble, flip the chapati, cook for 1 minute and flip again. If you have rolled your chapatis evenly they should puff up.
- Repeat with the remaining chapatis, wrap them in a clean tea towel to keep them warm and soft.
Amount Per Serving: Calories: 86Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 97mgCarbohydrates: 16gFiber: 1gSugar: 0gProtein: 2g
Calorific details are provided by a third-party application and are to be used as indicative figures only.