Recipes

Chapati (Unleavened Wheat Flatbread)

Food Network star Aarti Sequeira shows us tricks for perfectly puffed chapati
0 Ratings
Aarti Sequeira's Chapati
Photo: Dave Katz/Tasting Table

The word chapat in Hindi means "to slap," which is exactly how this bread is made. Aarti Sequeira of the Food Network shows us the technique, along with a few other key tricks, to make this puffed-up, blistered Indian flatbread. If it doesn't puff perfectly, don't worry, because it will still taste delicious.

Note, durum wheat flour can be substituted with equal parts all-purpose and whole wheat flours.

To learn more, read "Chapati Time, Excellent."

Chapati (Unleavened Wheat Flatbread)

Recipe adapted from Aarti Sequeira

Yield: 12 flatbreads

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

2¼ cups durum wheat flour, divided

½ teaspoon fine sea salt

3 tablespoons olive oil, plus more for brushing

¾ cup lukewarm water, divided, plus more as needed

Flaky sea salt, to finish

1 cup whole-fat yogurt, to serve

1 cup mixed Indian pickles (such as Bedekar), to serve

Directions

1. In a large bowl, stir together 2 cups of the flour and the salt until combined. Slowly add the oil and ½ cup of the water, simultaneously stirring with your fingertips in a circular motion. Continue to add enough water until the dough comes together, then transfer to a kitchen surface and knead until soft and supple, 10 minutes. Cover with a damp kitchen towel and let rest 20 minutes.

2. Roll and shape the dough into a 2-inch-thick log. Pinch off 12 golf ball-size pieces and roll each piece in between your palms to form a smooth ball; cover with the kitchen towel.

3. Place the remaining flour in a small bowl. Working with 3 pieces at a time, flatten each ball slightly and dunk in the flour bowl. Using a rolling pin, roll each ball into a 6-inch-wide circle.

4. Heat a large skillet over medium-high heat. Slap the rolled chapati between your hands, then slap it onto the hot skillet and cook until small bubbles form, 20 to 30 seconds. Use a pair of tongs to flip the chapati then brush with a little oil. Let cook until small-to-medium bubbles form and the bottom is golden brown, another 30 to 40 seconds. Flip and brush with a little more oil over the surface, then press down on the puffed chapati edges with a dry kitchen towel, gently pushing the air to puff up the center. Cook until puffed and both sides are oiled and browned, 1 minute more.

5. Transfer the chapati to a towel-lined plate, sprinkle with flaky sea salt and fold the towel over the chapati to keep warm. Repeat with the remaining dough pieces. Serve warm with yogurt and pickles.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

LET’S DISCUSS:

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →