Prep 1 hr 30 mins
Cook 45 mins
This is a basic Indian Bread Somewhat like a Pita. The cookbook says that besides "Chappati" it is also known as "Phulka". It does not explain the difference between the two names so I assume it's a regional or dialect issue. This recipe is from "A taste of Palace Life Royal Indian Cookery" by Manju Shivraj Singh
- 1 1⁄4 cups whole wheat flour
- 1 cup all-purpose flour
- salt (to taste)
- 3⁄4 cup water (approx)
- 1⁄4 cup melted ghee (to serve) or 1⁄4 cup butter (to serve)
- Sift the two flours into a large bowl and add the salt. Slowly pour in the water and mix into the flour to make a fairly soft dough; add more water if necessary. Knead to make the dough pliable.
- Wet your hands and knead the dough again; this binds the flours together thoroughly and makes the dough extra smooth. Wrap in foil and put in a cool place for 30 minutes.
- Divide the dough into twelve to fourteen balls and roll each one on a floured surface to a circle about 5 inches in diameter.
- Heat a heavy based frying pan or griddle on a medium heat. Cook the bread circles, one at a time on the hot griddle or frying pan for 1 minute. When small bubbles start appearing on the surface of the bread, flip the circle over. Cook the second side for about 30 seconds, until the bread slides off the pan easily.
- If cooking on gas, hold the chappati over the gas flame; the side which was cooked first should be over the flame; this will make it puff up. If cooking on an electric or soild burner, simply press the side that was cooked first hard with a folded kitchen towel; this will puff it up slightly. Place the cooked circles in a folded napkin and put onto a plate or into a bread basket to keep warm while you cook the remainder.
- Serve with hot melted ghee or butter brushed over one side of the chappati.
This is a nice straight-forward recipe for chappati. When I have made my chappati I immediately brush ghee over them and fold them in half and place them on top of each other in a teatowel. This seems to keep the chappati pliable which is what you want if you are scooping up food with them. Thanks 1 Steve.
Thanks for posting this simple recipe for making chappatis. I usually always buy them, but had forgoten to get some, so I looked for a recipe to make my own. The other recipes on here are a lot more involved and take longer and this was very easy and fairly quick, apart from the chilling time. I halved the recipe and used about 1/2 tsp of salt, but would probably increase the amount next time. When you hold them over the gas flame to puff them up, you have to be careful that the edges don't catch fire. The only thing I'd have to criticise was that they were a little bit dry, but maybe serving them with the melted gee/butter would help with that. I just served them as they were with a chicken tikka masala and some basmati rice. Thanks for sharing.