Easy Chapati Recipe – Soft & Fluffy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Easy Chapati Recipe – Soft & Fluffy Indian Flatbread

Hey everyone! If you’ve ever craved that warm, soft, and slightly chewy Indian flatbread that just melts in your mouth, you’re in the right place. Chapati (also known as roti) is a staple in Indian households, and honestly, it’s something I grew up eating with every meal. It took me a little while to perfect, but now I’m so excited to share my easy chapati recipe with you! It’s simpler than you think, and the reward is so worth it.

Why You’ll Love This Recipe

This recipe is all about achieving that perfect soft texture. We’re going to focus on a few key techniques – from kneading to resting the dough – that will guarantee fluffy, delicious chapatis every time. Plus, it only takes about 35 minutes from start to finish, making it perfect for a weeknight dinner. Trust me, once you master this, you’ll be making chapatis all the time!

Ingredients

Here’s what you’ll need to make about 5 chapatis:

• 1 cup (120g) wheat flour/atta
• 1 tbsp (15ml) refined oil or gingely oil
• 1 tbsp (15ml) curd
• ⅓ cup (80ml) water (plus more if needed)
• ¼ tsp (1.25g) salt

Ingredient Notes

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

• Wheat Flour/Atta Varieties: You’ll want to use atta, which is a whole wheat flour specifically milled for chapati. There are different types – fine, coarse, and even multigrain. I usually use a fine atta for softer chapatis.
• Oil Options: Refined Oil vs. Gingely Oil (Sesame Oil): Both work beautifully! Refined oil is neutral in flavor, while gingely oil (also called sesame oil) adds a lovely nutty aroma. My grandmother always used gingely oil, and it’s a flavor I really love.
• The Role of Curd in Chapati Softness: Don’t skip the curd! It adds a subtle tang and, more importantly, helps create a super soft dough. You can use plain yogurt if you don’t have curd.
• Water Temperature & Dough Consistency: Use room temperature water. Adding it gradually is key – you want a soft, slightly sticky dough. It shouldn’t be too dry or too wet.
• Salt Quantity & Flavor Balance: A little salt enhances the flavor, but be careful not to add too much. ¼ tsp is usually perfect for this quantity of flour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the wheat flour, oil, curd, and salt. Give it a good mix with your hands – this is the start of building that gluten!
2. Now, slowly add the water, a little at a time, while kneading the dough. Keep kneading for about 5 minutes. You’re looking for a soft, slightly sticky dough. Don’t be afraid to add a tiny bit more water if needed.
3. Once you have a smooth dough, cover it with a damp cloth and let it rest for at least 30 minutes. This is crucial for soft chapatis. Seriously, don’t skip this step!
4. After resting, divide the dough into golf ball-sized portions. About 5-6 portions should work for this recipe.
5. On a lightly floured surface, roll each portion into a thin circle. Try to use minimal flour – too much can make the chapatis tough.
6. Heat a non-stick pan (tawa) on medium flame. Place the rolled chapati on the hot pan. Cook for about 20 seconds, until small bubbles start to appear.
7. Flip the chapati and cook the other side for another 20 seconds. Press gently around the edges with a spatula to ensure it cooks evenly.
8. Optional: Brush with a little ghee or oil for extra flavor and softness.
9. Stack the cooked chapatis in a cloth-lined container. This keeps them soft and warm!

Expert Tips

Here are a few things I’ve learned along the way:

• Kneading the Perfect Dough: Kneading develops the gluten, which gives chapatis their elasticity. A well-kneaded dough will roll out easily and result in softer chapatis.
• Achieving Softness: Resting Time is Key: Resting allows the gluten to relax, making the dough easier to roll and resulting in a softer texture.
• Rolling Technique for Thin Chapatis: Practice makes perfect! Start from the center and roll outwards, rotating the chapati as you go.
• Cooking Chapatis: Mastering the Flip: Don’t be scared to flip! The bubbles are a good sign – it means the chapati is cooking nicely.
• Keeping Chapatis Soft: The Cloth-Lined Container Trick: This is a game-changer. The cloth traps the steam and keeps the chapatis from drying out.

Variations

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

• Vegan Chapati: Simply omit the curd and use a little extra water instead.
• Gluten-Free Chapati (Alternative Flours): You can experiment with gluten-free flours like sorghum flour or millet flour, but the texture will be different.
• Spice Level: Adding Flavored Oils: My friend loves adding a teaspoon of chili oil to the dough for a little kick!
• Festival Adaptations (e.g., Holi, Diwali): During festivals, we sometimes add a pinch of turmeric powder to the dough for a beautiful golden color.

Serving Suggestions

Chapatis are incredibly versatile! They’re perfect with:

• Dal (lentil soup)
• Vegetable curries
• Paneer dishes
• Yogurt
• Even just a dollop of ghee!

Storage Instructions

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 them on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

• What type of flour is best for making chapatis? Atta, a whole wheat flour specifically milled for chapati, is the best choice.
• Can I make chapati dough in advance? Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours.
• How do I know when the chapati is cooked perfectly? It should be puffed up and have golden brown spots.
• My chapatis are too hard – what am I doing wrong? You might be using too much flour while rolling, or not resting the dough long enough.
• Can I use a rolling pin substitute if I don’t have one? In a pinch, you can use a smooth glass bottle!
• What is the best way to store leftover chapatis to prevent them from becoming stale? Store them in an airtight container lined with a paper towel.

Enjoy! I hope this recipe brings a little bit of Indian comfort food into your kitchen. Let me know how it goes in the comments below!