Chapati, a traditional unleavened flatbread, has been a staple in Indian cuisine for centuries and holds a cherished place at the table, especially during celebrations like Diwali. Made with simple ingredients—flour, salt, and water—chapati is believed to have originated in ancient India, where it was valued for its simplicity and versatility.
Today, it’s enjoyed across South Asia and beyond, often served with a variety of curries, dals, or even as a wrap for vegetables and meats. This recipe gives you the basics for making soft, pliable chapatis that puff beautifully when cooked, creating that perfect texture.
If you’re looking to add something special to your Diwali spread, homemade chapatis are a wonderful choice. The process of kneading, rolling, and cooking each chapati over an open flame might seem intricate, but it’s rewarding and meditative in its own way.
With just a cast-iron skillet and a bit of practice, you’ll be able to create soft, warm chapatis brushed with a touch of ghee—ideal for scooping up your favorite curries. Give it a try this season and bring a bit of tradition and warmth to your table!
Ingredients:
(Make 12 chapati)
Unbleached All Purpose Flour / Wholemeal Flour, 200g
Sea Salt, 4g
Boiling Water, 180g
Grapeseed / Sunflower / Canola / Peanut Oil, 15g + More For Greasing
Ghee, For Greasing
Equipment:
Cast Iron Skillet / Pan
Wire Mesh
Directions:
In a large mixing bowl, combine flour and salt.
Create a well in the center and pour in the boiling water.
Stir to loosely combine with a spoon.
Set aside to cool down slightly.
Once it is cooled enuff to handle, add in the oil.
Knead until it comes together into a dough.
Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 to 8 minutes.
The kneading method is punching the dough down with your knuckles and folding.
The dough should be tacky, but not sticky.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Form the dough into a ball.
Lightly grease the bowl and dough ball with some oil.
Cover and set aside for 30 mins.
After 30 mins, the dough should be smooth and stretchy.
Weigh and divide the dough evenly into 35g each.
I managed to get 12 dough balls.
Form each piece into tight dough balls.
Cover and set aside for another 15 mins.
While working with 1 dough ball, cover the rest of the dough ball with a lint-free kitchen towel.
Lightly dust the working surface with flour.
Dredge the dough ball with flour.
Flatten the dough ball into a disc with your hands.
Roll the dough out into a round disc, turning 90 degrees as you are rolling.
The dough should be translucent, about 7" in diameter and with a thickness of a credit card, 1/16".
Place a wire mesh over a stovetop and keep the fire burning on medium heat.
Over another stovetop, heat up a skillet with medium-high heat.
Place the shaped dough onto the skillet.
Once air pockets form, flip the dough and cook for about 5 secs.
Immediately place the chapati over the wire mesh with an open flame.
It should start to puff up.
Remove from heat and immediately brush the chapati with ghee.
Repeat the process for the remaining dough balls.
If that process is too intimidating for you, grease a hot skillet with some ghee.
Place in the shaped dough.
Once air pockets form, flip and cook for another 5 secs or until lightly charred.
Remove from heat and immediately brush with some ghee.
You can serve chapati with your favorite curries.
Magical isn't it?
So light and chewy...
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