Breads · England · Travels · Unleavened Breads

Chapati: Indian flat bread

Although we don’t like to talk about it anymore, England used to be a great empire which included India. Even today, the Brits are known for loving their curries. I had the ingredients lying around the kitchen, so I decided to make a little chicken curry. It wasn’t the best I have ever made, but it was edible. We were out of rice, and I wanted some sort of carb to go along with it, so I opted for chapati.

They are, to explain it to my American friends, basically wholemeal tortillas. Very easy to make, and extremely yummy right off of the griddle. Traditionally you use atta, which is a durum wheat flour to make them. If you have an Indian or Pakistani grocery you should be able to get atta or chapati flour. It does behave slightly differently, and has a bit nuttier of a taste. If you can’t, no worries! Whole wheat flour will work just fine!

Add a few cups of wholewheat flour to a bowl, let’s say 500g. Season with 8g of salt, and pour in a bit of plain oil or ghee. Add enough cold water until a very firm dough forms. It should be stiff, but rollable. Let it rest for a few minutes so that it can be worked.


Tear of a piece of the dough, flour it, and roll it out to around a 6-inch circle that is about 1/16 of an inch thick. You want it to be thin, but you don’t want it to rip. It doesn’t need to be perfect; this on is more of a square.


Slap the chapati onto a dry pan or griddle that has been preheated to a medium heat. Cook until it starts to show color, and then flip it over and cook the other side. Keep then warm wrapped in a cloth, and enjoy them right away!


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