Easy Chapatis (Flatbread)

These are pretty good. I liked how easy and fun they were to make, and I know I'll be doing them again! I added a tablespoon or so of olive oil to make them more flexible.

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Lovely! I added some chopped fresh parsley which I needed to use up which looked pretty. I used more oil than the recipe but this was because I was doing other things too so the extra oil stopped them burning. Next time I'll try to stand next to them whilst they are cooked! Thanks for this easy recipe!

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Fabulous! I did all the steps excepth the "browning over the flame" mine browned nicely in the pan. I did put them in the oven to keep them warm but some became quite toasted & more cracker like. My family liked them both ways. Very easy and delicious.

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I am going to be testing this recipe for a class at our church soon. The reviews so far from others have been very helpful and I just wnated to say that and add that when I first tryed this recipe I added to much salt so yeah go lite on that one.

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I love chapatis! In Kenya we have them with a meat stew, a dish with legumes, or just by alone with a cup of chai on my tea break or while waiting for dinner (maybe just half of one, dont want to spoil my appetite!)Chapatis were brought to East Africa by Indian and Pakistani immigrants over the past century and have become quite the favorite at home and for any social gathering. To make them softer, I would suggest adding a tablespoon or two of veggie shortening while mixing the dough, and making sure the water is slightly warm. Additionally, the usual chapati in Kenya is made with all purpose white flour, but to make it healthier, I like to make half or a third of the dough with whole wheat flour. I agree with the previous reviewer that blistering them in the oven is unnecessary. You can achieve the same by letting them warm up on both sides (without any oil or spray) for a minute or so; then turning them and letting them cook and blister up on each side again for a couple of minutes, this time using cooking spray. You can keep them warm in a serving platter, wrapped in foil as you finish the rest. They will remain nice and soft instead of drying out in the oven.

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Wow, Meow!! These rock!! I've had these in my cookbook for quite some time but haven't been in a big rush to make them because, you know, how great can some flour, water and salt be, right? Wrong! These are great and I love that they're healthy. I didn't bother with browning them over a flame (step 12); they browned up and blistered well just in my pan. I let them rest for quite a while I made Angela's Chicken Tikka (#58584) and did some dishes and they were nice and stretchy and definitely passed "the windowpane test". Easy to roll out, easy to put together, easy to fry up and healthy! I might reduce the salt a bit and perhaps try adding another spice to them just to experiment. These are fabulous, though. Thanks so much for posting, I'll be making these again for sure.

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