Authentic Chapati Recipe – Soft & Puffy Whole Wheat Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Chapati Recipe – Soft & Puffy Whole Wheat Flatbread

Hey everyone! There’s just something so comforting about a warm, soft chapati, isn’t there? It’s the kind of food that instantly feels like home. I remember learning to make these with my nani (grandmother) – her kitchen always smelled of warm wheat and ghee. Today, I’m sharing her (and my!) secrets to making perfectly soft and puffy chapatis every single time. Let’s get started!

Why You’ll Love This Recipe

This chapati recipe is all about simplicity and flavor. It uses just a handful of ingredients you probably already have in your pantry. Plus, it’s incredibly versatile – perfect with any Indian curry, dal, or even just a dollop of yogurt. You’ll love how easily these come together, and the satisfaction of making your own fresh, whole wheat flatbread is unbeatable.

Ingredients

Here’s what you’ll need to make about 3 chapatis:

• 2 cups (240g) whole wheat flour/atta
• 1 cup (240ml) water
• 2 tablespoons (30ml) oil
• Salt to taste
• 3 tablespoons (45ml) oil/butter (for applying to the cooked chapati – optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Whole Wheat Flour/Atta: Types & Nutritional Benefits

Atta is the star of the show! There are different types available. You can find regular atta, or more refined versions. I prefer using a good quality, whole wheat atta for the most flavour and nutrients. Whole wheat flour is packed with fiber, making these chapatis a healthy and filling option.

Water: Temperature & Impact on Dough

The temperature of the water matters. Lukewarm water (around 30-35°C) helps activate the gluten in the flour, resulting in a softer dough. Don’t use hot water, as it can scald the flour.

Oil: Choosing the Right Oil for Flavor & Softness

I usually use vegetable oil or sunflower oil for making the dough. But you can experiment! A little ghee (clarified butter) adds a lovely richness. For applying to the cooked chapati, ghee or butter are my go-to choices – they just elevate the flavour.

Salt: Enhancing Flavor & Dough Structure

Don’t skip the salt! It doesn’t just add flavour, it also helps strengthen the gluten, giving your chapatis a better texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a flat-bottom vessel, combine the whole wheat flour and salt. Gradually add the water, a little at a time, and start kneading.
2. Add the 2 tablespoons of oil and continue kneading until you have a soft, pliable dough. It should be smooth and elastic.
3. Cover the dough and let it rest for at least 20 minutes. This allows the gluten to relax, making the chapatis even softer.
4. After resting, knead the dough vigorously with a rolling pin for a couple of minutes. This really helps develop the softness.
5. Divide the dough into medium-sized balls.
6. On a lightly floured surface, roll each ball into a thin circular disc. Don’t worry if they aren’t perfect circles – that’s part of the charm!
7. Heat a tawa (griddle) over medium heat. Place the rolled chapati on the hot tawa.
8. Cook for about 30 seconds per side. You’ll start to see small bubbles forming.
9. Using a clean, folded cloth, gently press around the edges of the chapati. This encourages it to puff up.
10. Flip and cook the other side for another 30 seconds.
11. Optional: Apply a little oil or butter on both sides for extra flavour and softness.
12. Serve hot with your favourite curry!

Expert Tips

Here are a few things I’ve learned over the years to help you make the best chapatis:

Achieving the Perfect Dough Consistency

The dough should be soft, but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a little more water, a teaspoon at a time.

Kneading Techniques for Softness

Kneading is key! Really work the dough with the heel of your hand. The more you knead, the softer the chapatis will be.

Tips for Puffing Up Chapati

Pressing the edges with a cloth is the biggest trick. Also, make sure your tawa is hot enough. A little practice and you’ll be a pro!

Troubleshooting Common Issues (e.g., hard chapati, not puffing)

• Hard Chapati: Usually caused by too much kneading after resting, or using too much flour while rolling.
• Not Puffing: Tawa not hot enough, or not pressing the edges firmly enough.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chapati

Simply ensure the oil you use is plant-based. Ghee is not vegan, so substitute with vegetable oil or coconut oil.

Gluten-Free Chapati (Alternative Flours)

For a gluten-free version, you can use a blend of flours like rice flour, sorghum flour, and tapioca starch. It takes some experimenting to get the right consistency, but it’s definitely possible!

Spice Level: Infusing Flavors into the Dough

Add a pinch of turmeric powder, red chilli powder, or even some finely chopped herbs like coriander to the dough for a flavour boost. My friend, Priya, loves adding a little ajwain (carom seeds) to her dough – it aids digestion!

Festival Adaptations (e.g., serving with special dishes during Diwali/Holi)

During Diwali, we often serve chapatis with shrikhand (sweet yogurt) and farsan (savory snacks). During Holi, they’re perfect with aloo ki sabzi (potato curry).

Serving Suggestions

Chapatis are incredibly versatile! They go well with:

• Dal Makhani
• Butter Chicken
• Palak Paneer
• Vegetable Curry
• Simple yogurt and pickle

Storage Instructions

What is the best way to store leftover chapati?

Leftover chapatis can be stored in an airtight container at room temperature for a day or two. To reheat, sprinkle with a little water and warm on a tawa or in a microwave.

FAQs

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it back to room temperature before rolling.

What type of flour is best for making chapati?

Good quality whole wheat atta is the best. Look for a finely ground atta for the softest chapatis.

How can I get my chapati to puff up consistently?

Make sure your tawa is hot enough, and press firmly around the edges with a clean cloth.

Can I use a pan instead of a tawa?

Yes, you can! A heavy-bottomed pan works well. Just make sure it’s evenly heated.

Enjoy! I hope this recipe brings a little bit of warmth and comfort to your kitchen. Let me know how they turn out!