Authentic Chapati Recipe – Soft & Puffy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Chapati Recipe – Soft & Puffy Indian Flatbread

Hey everyone! If you’ve ever craved that warm, soft, and slightly charred Indian flatbread served with your favorite curry, you’re in the right place. Chapati – also known as roti – is a staple in Indian households, and honestly, learning to make it well is a game-changer. I remember the first time I tried making chapati; they were a little…rustic, let’s say! But with a little practice, you’ll be whipping up perfect, puffy chapatis in no time. Let’s get started!

Why You’ll Love This Recipe

This recipe is all about simplicity and flavor. It delivers consistently soft and puffy chapatis, perfect for scooping up delicious curries or enjoying with a simple dal. It’s a relatively quick process, and the satisfaction of making your own fresh bread is so worth it. Plus, homemade always tastes better, right?

Ingredients

Here’s what you’ll need to make about 6-8 chapatis:

• 1.5 cup Chapati Flour (Atta) – about 195g
• 0.25 tsp Salt – about 1.5g
• 0.5 cup + 1 tbsp Warm Water – about 120ml + 15ml
• 0.5 cup Dry Chapati Flour (for dusting) – about 60g

Ingredient Notes

Let’s talk about the star of the show: chapati flour, also known as atta. It’s a whole wheat flour specifically milled for making Indian breads. It’s different from regular whole wheat flour – atta has a coarser grind and a lovely nutty flavor.

You can find atta at most Indian grocery stores, and increasingly, in the international aisles of larger supermarkets. Different regions in India use different types of atta – some prefer a finer grind, others a coarser one. Experiment to find what you like best!

Now, about that warm water. It’s crucial! Warm water helps develop the gluten in the flour, resulting in a softer dough. It shouldn’t be scalding hot, just comfortably warm to the touch – around 105-115°F (40-46°C) is ideal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big mixing bowl, combine the chapati flour and salt. Give it a quick mix with your hand.
2. Now, gradually add the warm water, a little at a time, while mixing with your hand. Keep adding water until a medium-firm dough starts to come together. Don’t dump all the water in at once – you can always add more, but you can’t take it away!
3. Once the dough forms a shaggy mass, turn it out onto a lightly floured surface and knead for about 5-7 minutes. This develops the gluten and makes the chapatis soft.
4. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15 minutes. This allows the gluten to relax, making the dough easier to roll.
5. Divide the dough into 5-6 equal portions. I like to make mine about the size of a golf ball.
6. On a lightly floured surface, roll each ball into a 5-inch (13cm) oval roti. Don’t worry if they aren’t perfect circles – rustic is charming!
7. Heat a flat griddle or tava over medium-high heat. Once hot, place a roti on the tava and cook for about 30-45 seconds, until small bubbles start to appear.
8. Flip the roti and cook for another 30-45 seconds, until lightly browned spots appear.
9. To puff up the chapati, you can either press it gently with a clean cloth or use a roti press. This encourages it to inflate.
10. Remove from tava and place directly over a medium flame for a few seconds to puff it up. Be careful not to burn it!
11. Lightly brush with ghee or butter (optional) and crush gently between paper towels. This keeps them soft and flaky.

Expert Tips

• Dough Consistency: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a teaspoon of water at a time.
• Tava Temperature: The tava needs to be hot enough to cook the chapati quickly, but not so hot that it burns. A good test is to sprinkle a few drops of water on the tava – they should sizzle and evaporate immediately.
• The Puffing Process: Puffing up the chapati is all about trapping steam inside. Pressing gently with a cloth or using a roti press helps create that steam. Don’t be discouraged if your first few attempts don’t puff up perfectly – it takes practice!

Variations

• Whole Wheat Chapati: You can substitute 100% of the atta with regular whole wheat flour, but the texture will be slightly different.
• No-Oil Chapati: For a healthier option, skip the ghee or butter after cooking. They’ll still be delicious!
• Spice Level: My friend’s mom always adds a pinch of ajwain (carom seeds) to the dough for a lovely aromatic flavor and digestive benefits.
• Festival Adaptations: During festivals, we often serve chapatis with special curries like chole (chickpea curry) or paneer butter masala.

Serving Suggestions

Chapatis are incredibly versatile! They pair beautifully with:

• Dal Makhani
• Butter Chicken
• Aloo Gobi (Potato and Cauliflower Curry)
• Saag Paneer (Spinach and Cheese Curry)
• Any of your favorite Indian curries and vegetables!

Storage Instructions

• Cooked Chapatis: Store leftover cooked chapatis in an airtight container at room temperature for up to 2 days. Reheat on a tava or in a microwave.
• Uncooked Dough: You can store uncooked dough in the refrigerator for up to 3 days. Bring it to room temperature before rolling.
• Freezing: Chapatis freeze beautifully! Stack them with parchment paper between each one to prevent sticking, then place in a freezer-safe bag. They’ll keep for up to 2 months. Thaw at room temperature or reheat directly from frozen.

FAQs

• What type of flour is best for making chapati? Atta (chapati flour) is the best choice for authentic flavor and texture.
• How do I know if my dough has rested enough? The dough should feel soft and pliable, and it should spring back when you poke it gently.
• Why are my chapatis not puffing up? Make sure your tava is hot enough, and try pressing gently with a clean cloth while cooking.
• Can I make chapati without a tava? Yes, you can use a cast iron skillet or a non-stick frying pan.
• How can I keep chapatis soft for longer? Brushing with ghee or butter and crushing gently between paper towels helps retain moisture.