Soft Whole Wheat Chapati

Name: Soft Whole Wheat Chapati
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 cups (250 g) whole wheat flour (atta), plus about ¼ cup (30 g) extra for dusting; ½ tsp (3 g) fine salt; ¾ cup (175 ml) warm water, comfortably warm to the touch, added gradually (you may need 1–2 tbsp more or less); 1 tbsp (14 g) ghee, melted, for the dough; 2 tbsp (28 g) ghee, melted, for brushing the cooked chapatis

From the MyKitchenBank Kitchen

Soft, puffed Indian flatbreads made from just whole wheat flour, water, salt and ghee, cooked on a hot griddle and finished over open flame or directly on the pan. Perfect for scooping up dal, curries and vegetables.

Prep: 25 min
Cook: 16 min
Wait: 30 min
Total: 1 hr 11 min
Makes: 8 chapatis (6-inch / 15 cm)

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Steps

Before you start

Use fine Indian atta if you can find it; regular whole wheat flour works but may need a splash more water.
The dough needs a 30-minute rest, so plan for it before you start cooking.
Have a clean kitchen towel or lidded container ready to keep cooked chapatis warm and soft.
Melt the ghee for brushing before you begin cooking.

1
Mix the dough
- In a large bowl, stir together 2 cups (250 g) whole wheat flour and ½ tsp salt.
- Add 1 tbsp melted ghee and rub it into the flour with your fingertips until the mixture looks like damp sand.
- Pour in about ½ cup (120 ml) of the warm water and stir with your hand to gather the flour into clumps.
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Ready when: Mixture looks shaggy with some dry flour still left.
Tip: Add the water gradually; flours absorb differently.
2
Knead until smooth
- Add the remaining water a tablespoon at a time until the dough comes together with no dry flour.
- Knead on the counter or in the bowl for 6–8 minutes, pressing, folding and turning, until smooth and elastic.
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Ready when: Dough is soft and smooth, springs back slowly when poked, and is not sticky on your hands.
Tip: If the dough sticks, dust with a teaspoon of flour; if it feels stiff and cracks, wet your hands and knead again.
3
Rest the dough
- Cover the bowl with a damp towel or place the dough in a covered container.
- Let it rest at room temperature for 30 minutes.
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Ready when: Dough feels noticeably softer and more stretchy.
Tip: Don't skip the rest; it's the secret to soft chapatis.
4
Portion the dough
- Knead the rested dough for 30 seconds.
- Divide into 8 equal pieces (about 50 g each).
- Roll each into a smooth ball between your palms, then flatten slightly.
- Keep the balls covered.
- Put the extra dusting flour in a small bowl.
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Ready when: Balls are smooth and crack-free, about the size of a golf ball.
5
Heat the griddle
- Place the griddle or skillet over medium-high heat and let it heat for 3–4 minutes while you roll the first chapati.
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Ready when: A sprinkle of flour on the surface browns in about 10–15 seconds.
Tip: A griddle that's too cool makes stiff chapatis; too hot burns them before they cook through.
6
Roll out chapati
- Dip one dough ball in the dusting flour, coat on both sides, and roll on a clean counter into an even 6-inch (15 cm) circle about 1/16 inch (2 mm) thick.
- Roll from the center outward, rotating a quarter turn after every pass.
- Dust lightly only if it sticks, and shake off excess flour.
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Ready when: Circle is even in thickness with no thick center or torn spots.
Tip: Even thickness is what makes the chapati puff.
7
Cook first side
- Lay the chapati on the hot griddle.
- Cook 20–30 seconds, until small bubbles appear on the surface and the edges look slightly dry.
- Flip with tongs.
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Ready when: Bubbles form and the top changes from raw-looking to slightly matte.
8
Cook second side
- Cook the second side 30–40 seconds, until light brown spots appear on the underside.
- Flip again so the first side faces down.
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Ready when: Underside has light golden-brown spots.
Tip: Don't overcook at this stage or the chapati will turn crisp.
9
Puff the chapati
- Gently press the edges with a folded towel or spatula; the chapati should puff up like a balloon within 10–20 seconds.
- (With a gas stove you can also lift it with tongs and hold it briefly over the flame.) Remove once puffed with a few brown spots on each side.
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Ready when: Chapati balloons up and has golden-brown freckles on both sides; no raw, pale doughy patches remain.
Tip: If it doesn't puff, it's usually uneven rolling or a griddle that's too cool; it will still taste good.
10
Brush and keep warm
- Immediately brush the hot chapati with about ¾ tsp melted ghee (use 2 tbsp total for all 8).
- Stack in a towel-lined container and cover.
- Repeat rolling and cooking with the remaining dough, rolling the next one while the previous cooks.
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Ready when: Chapatis are soft, pliable and glossy.
Tip: Stacking and covering traps steam, which keeps them soft.

Good to know

Tips

Roll thin and evenly; this matters more than anything else for puffing.
Use warm water for a softer dough that is easier to knead.
Dust off all excess flour before cooking, or it will scorch on the griddle and taste bitter.
Adjust the heat as you go; if chapatis brown too quickly, lower to medium.

Make ahead

"The dough can be kneaded, wrapped tightly, and refrigerated up to 24 hours. Bring to room temperature for 30 minutes before rolling."

Storage & reheating

"Room temperature: wrapped in a towel or foil, up to 8 hours. Fridge: airtight container up to 3 days. Freezer: stack with parchment between each and freeze in a zip bag up to 2 months. Reheat on a hot dry griddle for 20–30 seconds per side, or wrap in a damp paper towel and microwave 15–20 seconds."

Substitutions

ghee → unsalted butter or neutral oil. Butter gives a similar richness; oil works for a dairy-free version.
ghee → neutral oil such as sunflower or avocado oil. Use the same amount; the dough will be just as soft.
whole wheat flour (atta) → half whole wheat flour and half all-purpose flour. Gives a lighter, paler chapati; add 1–2 tbsp less water if the dough feels sticky.