Chapati (Indian Flatbread)
Flatbreads
Simple, unleavened whole wheat flatbread cooked on a dry skillet. A staple of Indian home cooking.
Prep Time
10 min
Proof Time
20 min
Bake Time
15 min
Servings
8
Calories
120
Ingredients
- 2½ cups all-purpose flour
- 1 tsp instant yeast
- ¾ cup warm water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
Instructions
- 1
Mix
Combine flour, yeast, sugar, and salt. Add water and oil. Mix until a dough forms.
- 2
Knead & Rest
Knead 5 minutes until smooth. Cover and rest 30–60 minutes.
- 3
Shape
Divide into portions. Roll each into thin rounds on a floured surface.
- 4
Cook
Cook on a hot skillet or baking surface until puffed and charred in spots.
Baker's Notes
“A screaming-hot cooking surface is the single most important factor in flatbread baking. Get your skillet or stone as hot as it will go.”
— Baker Thomas Moreau
Nutrition Facts
120
cal
5g
Protein
5g
Fat
30g
Carbs
1g
Fiber
258mg
Sodium
Tips & Tricks
- •A screaming-hot cooking surface is essential for the best results.
- •Stack cooked flatbreads under a towel to keep them warm and pliable.
- •Most flatbreads are best eaten the same day they're made.
Reviews (4)
Made this last weekend and my family loved it! The bread came out perfectly golden with a beautiful crust. Will definitely be making this again.
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
