Chapati Recipe

Published

Chapati is a type of bread typical of Indian cuisine…and mine! In my house it never fails, for breakfast with jam, for a snack, for lunch and dinner to accompany the food and why not…to clean up the dishes!

“Rule number one: if it’s not round, don’t cook it.”

Chapati Recipe

Serena Dalan
Chapati Recipe
Chapati is a type of bread typical of Indian cuisine…and mine! In my house it never fails, for breakfast with jam, for a snack, for lunch and dinner to accompany the food and why not…to clean up the dishes!
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Breakfast
Cuisine Vegan
Servings 4
Difficulty Easy

Equipment

  • Pastry board
  • Rolling Pin
  • Non-stick pan

Ingredients
  

  • 4 tbsp All-purpose flour
  • 1 tbsp Sunflower oil
  • 4 tbsp Water

Instructions
 

  • Pour the flour into a large bowl.
  • In the center of the flour pour, with a spoon, the oil and the water.
  • With the support of the spoon, start mixing the ingredients slowly trying to incorporate the liquid part with the flour as best as possible. Add more water if it looks too dry.
  • When the dough is compact enough, transfer it to a well floured pastry board and knead it with your hands for a few minutes until the dough is smooth and soft.
  • Divide the dough into 4 equal-sized dough balls.
  • Roll each dough ball with a rolling pin into a 15 cm disc.
    If the dough sticks to the surface, dust the surface with flour.
  • Heat really well the pan over low heat and then cook. Place the chapati on the pan and cook until tiny bubbles appear on the surface, flip over and cook the other side. With the pan well heated, cooking takes less than a minute.

Notes

Chapati is quick and easy to prepare and cook and it doesn’t need any leavening.
The original recipe provides only the use of water and the Atta flour, from Guhun wheat, an Indian wheat finely ground than any flour on the market in our country.
My recipe is not the authentic one. Personally, not being able to easily find the “original” of this flour, I replace it with the common all purpose flour, thanks to which the final taste of the recipe is closer to the original. I add a little of sunflower oil to make the dough softer and easier to prepare.

Serena

By Serena Dalan

Mi piace viaggiare, camminare, leggere e cucinare dolci. No carne, solo vegetali. Ultimo viaggio: Nepal 2020 --- I like travelling, walking, reading and cooking cakes. No meat, just veggies. Last travel: Nepal 2020