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Chapati Recipe

  • Author: Chris
  • Total Time: 30 min
  • Yield: 16 chapati 1x


Chapati is basic unleavened bread — made without yeast.


  • 3 to 3 1/2 cups of flour
  • 1 1/2 cups water
  • 1/4 cup flax (optional)
  • 1/2 teaspoon Celtic salt
  • Additional flour for dusting the countertop for rolling


  1. Mix water, salt, flour, and optional flax in your stand mixer with the dough hook, or by hand
  2. Knead until smooth (You may need additional flour if your kitchen is humid or it is damp outside)
  3. Allow dough to rest for 15 minutes
  4. Dust countertop and break off a 1 1/2 inch ball of dough
  5. Roll it into a thin circle (You want the dough fairly thin, but not so thin that it is like a noodle.  Chapatis are thinner than tortillas)
  6. Heat a dry frying pan until water dropped on the surface sizzles and evaporates immediately
  7. Pan should be hot enough to fry the dough in a minute per side, but not so hot that it causes the dough to burn or char
  8. Place chapati gently on the frying pan and fry each side until brown flecks form on the surface of the dough
  9. Turn the dough over again and fry each side, allowing the chapati to puff up
  10. This second cooking can be done over a hotter pan or directly over a gas flame for really good results


  • Chapati can be used in the place of flour tortillas
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