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Chapati is an unleavened whole wheat bread that is eaten in India. We love to use it as a wrap.
Ingredients
- 2 ½ cups whole wheat flour
- ¾ teaspoon salt
- 1 cup water
Directions
Step 1
Mix flour and salt together in a bowl. Stir in water to form a soft dough.
Step 2
Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin.
Step 3
Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 127 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium221mg | 10% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber5g | 16% |
| Total Sugars0g | |
| Protein5g | |
| Calcium14mg | 1% |
| Iron2mg | 8% |
| Potassium152mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I love the chapati. It has a nice flavor without the added lard or shortening. I did have to tweak the recipe. Only use 1/2 cup of water and then add water as needed. If you add a whole cup of water you will have a very sticky dough. Also, make sure your water is warm water. After making 8 small balls, let the dough rest for ten minutes before cooking. Meanwhile turn the heat to medium high on a cast iron griddle. Cook the chapati until you see bubbles start to form and then flip, about 10 seconds per side. Then flip for another ten seconds. Flip over again for another 10 seconds to make sure chapita is cooked.
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This is a great recipe. I added 2 table spoons of olive oil to the bater. Also used warm water to mix the dough. Refrigerate 20 mins. Super easy.
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My first time making unleavened bread and it turned out great. Super easy recipe. I just added a little olive oil to a fry pan and cooked it in that. It turned out great!
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It doesn’t get much easier than this! I like this recipe because it has no added fat. My family loves these.
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As stated elsewhere, you will need to adjust the flour/water ratio as you knead the dough. I used corn meal at the end to coat the the rolled-out flatbread before grilling. The resulting flatbread is exactly as it sounds … Although bland, and because it is bland, the flatbread blends well with spicy spreads.
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surprisingly easy. definitely will be a regular feature in future.
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A friend of mine from India, recently introduced me to this healthy, wholewheat, unleavened, tortilla that makes for a delicious sandwich wrap, soup dunker, hummus dipper, etc,… Paru’s recipe is basically identical to this and I followed it exactly. In an effort to avoid over-processed foods tainted with preservatives and “white powder” substances like white flour & sugar, this is an amazing substitute for us. I think it works best after the dough has been refrigerated for at least 10 minutes. Keep a bowl in the refrigerator for up to four or five days and just make tortillas as needed. Jeff and I both think they’re great. Tip- spices like garlic and onion powder, pepper, cinnamon, or whatever you like may be added to spice it up a bit. *If you don’t like whole wheat bread you will definitely not like this.
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I followed other people’s advice to pour in the water a little bit at a time and it worked out well. I ended up needing about 1/4 cup more but it turned out great. Super easy and doesn’t detract from the taste of the filling.
Thanks so much for sharing this recipe!
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Fabulous and easy to make too! A definite keeper.
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This is perhaps one of the simplest bread recipes ever. I spread my first batch with beans and avocado for a quick meal. Next, I will add different types of vegetables. The sky is the limit. It perfectly fits my new mediterranean way of eating. Will definitely be a keeper for me! Thanks for sharing.
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Love this recipe! I don’t buy wraps anymore. I just added a touch of chia seeds and flax for an extra nutritional boost. I agree with Lela, I’ll add less water next time because the dough was sticky with one cup.
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Maybe I overworked the dough or something but these were too hard to chew if not eaten right away.
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The chapatis were so soft as I used Aashirvaad Select Atta.
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Turned out great!
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I followed others suggestions to use warm water & add as needed for the dough. I also let the dough rest for ~10 min in the refrigerator, before shaping & rolling out. Added fresh garlic and used olive oil on the griddle. Came out perfect!
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Nice..
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