Chapati (Indian Flat Bread)

Perfect with curries, chapatis are a delicious way to scoop up the last bits of food in a bowl! Obviously not for low carb folk šŸ™

Yields 12 chapatis

2 cupsĀ organicĀ whole wheat flour
1 teaspoon salt
1 cup water
2 tablespoons wheat flour, for rolling and dusting

Sift the flour, add salt, and mix well. Place the flour in a large bowl and add 3/4 cup of the water. Stir gently with fingers in a circular motion until the flour starts to gather. Add 1-2 tablespoons more flour if the dough looks too sticky. Add more water if it looks too dry and firm.

Knead the flour until it becomes soft and pliable and doesn’t stick to your fingers. You can put a little oil on your hand while kneading the dough to help with kneading. Cover the dough with plastic wrap and let it rest for at least 1 hour, at room temperature. You may store the dough in refrigerator. Just thaw to room temperature before using it.

Once ready to make chapatis, heat a griddle or cast iron pan over medium-high heat. Divide the dough into 10-12 equal-sized dough balls. Working with one ball at a time, roll it in flour and flatten it a bit with your hands. Transfer the flattened ball to a clean flat surface and, using a rolling pin, roll it into a 7-inch disc. If the dough sticks to the surface, dust the surface with more flour.

Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface, flip over and cook the other side. Flip over again and the chapati will start to puff up. Use a folded kitchen towel and press gently on the puffy chapati to push the air into the flattened parts of the chapati. The whole bread should puff up into a round ball.

Transfer the cooked chapatis to a serving platter. You can baste them with a little ghee or coconut oil. Serve immediately.