Chapati

Flaky, layered flatbreads made with flour, ghee, and warm water, kneaded into a soft dough, rested, and rolled before being cooked until golden. These homemade chapatis are rich, chewy, and perfect for pairing with curries, stews, or enjoyed on their own straight from the pan.

Instructions

1. 1

   Place flour in a large bowl and make a well in the center.

2. 2

   Add sugar and salt into the well.

3. 3

   Pour in warm water gradually, followed by ghee or oil.

4. 4

   Mix together until a rough, sticky dough forms.

5. 5

   Transfer the dough to a floured surface.

6. 6

   Knead the dough for 8–14 minutes, dusting lightly with flour as needed.

7. 7

   Stop kneading once the dough feels soft, elastic, and smooth.

8. 8

   Divide the dough into 6–8 equal pieces, shaping each into a ball.

9. 9

   Cover the balls and allow them to rest to relax the gluten.

10. 10

    Roll each ball into a circle with a rolling pin. They don’t have to be perfectly round.

11. 11

    At this stage you can cook the chapatis, or proceed for layered bread.

12. 12

    For layers, lightly brush each rolled circle with ghee.

13. 13

    Dust with flour and press down gently on a floured plate.

14. 14

    Flip and press again, shaking off excess flour.

15. 15

    Fold the dough like a paper fan from one end to the other.

16. 16

    Coil the folded strip into a spiral shape and cover with a damp cloth.

17. 17

    Let the spirals rest for about 20 minutes, then roll out gently into ¼-inch thick circles.

18. 18

    Heat a skillet or crepe pan, brush with oil, and cook each chapati 2–3 minutes per side until golden brown, oiling the edges as needed. Serve hot.

Recipe Notes

• Kneading is key—too little and the dough won’t develop gluten properly, too much and it will be tough.

• Warm water gives the dough flexibility; add it in small splashes to avoid stickiness.

• Resting before rolling is non-negotiable; it allows the dough to relax, making circles easier to shape.

• Rolling too thin makes the chapati brittle; keep them at about ¼-inch for the right balance of softness and chew.

• Cook on a hot but steady pan, brushing the edges with oil to keep them moist and golden.

• Layering with ghee before coiling creates that signature flakiness, while plain rolling gives a simpler flatbread.

• Cover cooked chapatis with a cloth to trap steam and keep them tender until serving.

• They store best wrapped in foil or in an airtight container. Reheat briefly on a pan to restore freshness.