Chapati has deep roots in Indian culture, dating back centuries. It is believed to have originated in the Indus Valley Civilization and has since become an essential component of daily meals. Traditionally made from whole wheat flour and water, chapati is easy to make and rich in nutrients, especially fiber. Over time, chapati has evolved into various forms and is enjoyed by millions worldwide. Continue reading to learn how to make chapati like a pro.
Ingredients for Making Chapati
You’ll need a few simple ingredients to make soft and fluffy chapatis. The beauty of chapati lies in its minimalism, relying on basic, wholesome components that are likely already in your pantry.
Ingredients:
- 2 cups of whole wheat flour
- ½ teaspoon of salt (optional)
- 1 tablespoon of vegetable oil or ghee (for added softness, optional)
- ¾ cup of lukewarm water
- Flour for dusting
These proportions make about 6-8 chapatis. You can easily scale the recipe up or down based on your needed servings.
Easy Instructions on How to Cook Chapati
Let’s get into the detailed, step-by-step process to create soft, round chapatis that puff perfectly.
1. Mix the Dough
In a large mixing bowl, combine the whole wheat flour and salt (if using). Make a small well in the center and gradually add the lukewarm water. As you pour in the water, begin mixing the flour with your hand (or a spoon) until a dough starts forming.
Once all the water has been added, knead the dough thoroughly. You should knead for at least 8-10 minutes to ensure the dough is soft and smooth. This kneading process activates the gluten in the flour, which is key to achieving the soft, elastic texture chapati is known for.
If the dough feels too dry, you can add a bit more water, one tablespoon at a time. Alternatively, if the dough is too sticky, sprinkle in a little extra flour.
2. Let the Dough Rest
After kneading, cover the dough with a damp cloth or plastic wrap and let it rest for at least 20-30 minutes. This resting period allows the gluten to relax, makes the dough easier to roll out, and ensures softer chapatis. Anyone teaching you how to make chapati will tell you that the resting period is a crucial step, so don’t skip it!
3. Roll Out the Chapatis
Once the dough has rested, divide it into small, equal-sized balls (about the size of a golf ball). Lightly dust your work surface and roll the pin with flour to prevent sticking.
Take one ball of dough and flatten it slightly with your hands. Then, use a rolling pin to roll it out into a thin circle, about 6-7 inches in diameter. The chapati should be evenly rolled to ensure it cooks uniformly. If need be, rotate the dough as you roll to maintain a round shape. Be careful not to roll too thin, as this can cause the chapati to become hard.
4. Heat the Tava or Skillet
Place a flat, heavy-bottomed pan or tava (a traditional flat griddle) over medium-high heat. Allow the pan to heat up for a few minutes before cooking the chapati.
5. Cook the Chapati
Once your pan is hot, place the rolled-out chapati on the skillet. After about 30 seconds, you’ll see small bubbles start to form. Flip the chapati over using a spatula or tongs. Cook for another 30 seconds to a minute.
At this point, lightly press down on the edges of the chapati with a clean cloth or spatula to help it puff up. You should see the chapati inflate like a balloon – this is a sign of a well-made chapati! Flip it again if necessary to ensure both sides have browned evenly.
6. Repeat for Remaining Dough
Repeat the rolling and cooking process for the rest of the dough balls. Stack the cooked chapatis on a plate, covering them with a clean kitchen towel to keep them warm and soft until ready to serve.
Pro Tips for Making Perfect Chapati
- Use lukewarm water: This helps achieve a softer dough that’s easier to knead.
- Don’t skip the resting time: Letting the dough rest is crucial for soft chapatis.
- Moderate heat is key: Too high a heat can burn the chapatis, while too low can dry them out. The pan should be medium-hot for the best results.
- Puffing the chapati: Pressing down on the edges as it cooks helps chapatis puff up nicely, giving it a light and airy texture.
How to Serve Chapati
Chapati is incredibly versatile and can be served with many dishes. Here are a few popular pairings:
- Dal – A simple lentil curry
- Sabzi – Vegetable stir-fry
- Paneer dishes – Such as palak paneer or paneer butter masala
- Chutneys and pickles – For a tangy, spicy kick
- Yogurt (Dahi) – A refreshing side to balance spicy dishes
Storage and Reheating
If you have leftover chapatis, store them in an airtight container or wrap them in aluminum foil. They will stay fresh for up to 24 hours at room temperature or can be refrigerated for up to 2-3 days. To reheat, warm them on a frying pan for a minute or two until soft again. You can also microwave them, though they may lose some softness this way.
Final thoughts
With this guide, you can master the art of making chapati, an essential and beloved flatbread that pairs perfectly with many dishes. Whether new to chapati-making or looking to refine your technique, following these steps on how to make chapati ensures you end up with soft, delicious chapatis.