Indian Chapati Bread Recipe

Whole wheat flour: This is the main ingredient for chapati, providing the necessary texture and flavor.

Salt: Enhances the flavor of the chapati.

Water: Used to bind the flour and salt into a dough.

When kneading the dough, ensure it is soft but not sticky. If the dough is too sticky, add a little more flour. Conversely, if it is too dry, add a few drops of water until you achieve the right consistency. This balance is crucial for making perfect chapatis that are soft and pliable.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used, but it will result in a less dense and less nutritious chapati.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar texture and nutritional profile to whole wheat flour, making it a good alternative.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different but pleasant flavor.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly as it has larger grains.

• water - Substitute with milk: Milk can add a richer flavor and softer texture to the chapati.

• water - Substitute with buttermilk: Buttermilk can provide a tangy flavor and tender texture, but you may need to adjust the quantity slightly.

• Allow the chapati to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place the cooled chapati in an airtight container or a resealable plastic bag. You can layer them with parchment paper to prevent sticking.
• Store the container or bag at room temperature if you plan to consume the chapati within 1-2 days. For longer storage, place them in the refrigerator.
• To freeze, stack the chapati with parchment paper between each one. This makes it easier to separate them later.
• Wrap the stack in aluminum foil or place it in a freezer-safe bag, ensuring to remove as much air as possible to prevent freezer burn.
• Label the bag with the date to keep track of freshness. Chapati can be frozen for up to 3 months.
• When ready to use, thaw the chapati at room temperature for a few hours or overnight in the refrigerator.
• Reheat the chapati on a tawa or skillet over medium heat for a few seconds on each side until warm and pliable. You can also microwave them for 10-15 seconds, wrapped in a damp paper towel to retain moisture.

• Stovetop Method: Place a tawa or skillet over medium heat. Once hot, place the chapati on the skillet and cook for about 30 seconds on each side until it puffs up and is heated through. This method keeps the chapati soft and pliable.

• Microwave Method: Wrap the chapati in a damp paper towel and place it on a microwave-safe plate. Heat on high for 20-30 seconds. The damp paper towel helps retain moisture, preventing the chapati from becoming dry.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the chapati in aluminum foil to keep them from drying out. Place the wrapped chapati on a baking sheet and heat for about 10 minutes. This method is great for reheating multiple chapatis at once.

• Steaming Method: Place a steamer basket over a pot of boiling water. Wrap the chapati in a clean kitchen towel and place them in the steamer basket. Cover and steam for 1-2 minutes. This method ensures the chapati remains soft and moist.

• Toaster Method: If you have a toaster with a reheat function, you can use it to warm up the chapati. Simply place the chapati in the toaster and use the reheat setting. This method is quick and convenient but may make the chapati slightly crispier.

• Large bowl: To mix the flour and salt together and to knead the dough.

• Measuring cups: To accurately measure the flour and water.

• Measuring spoons: To measure the salt.

• Rolling pin: To roll the dough balls into thin circles.

• Tawa: A flat, round griddle used to cook the chapatis.

• Skillet: An alternative to a tawa for cooking the chapatis.

• Spatula: To flip the chapatis while cooking.

• Clean cloth: To cover the dough balls and keep them from drying out.

• Plate: To place the cooked chapatis on.

• Kitchen towel: To keep the cooked chapatis warm.

Pre-mix dry ingredients: Combine whole wheat flour and salt in advance and store in an airtight container.

Batch knead: Knead a larger quantity of dough and refrigerate for up to 2 days, using portions as needed.

Pre-roll chapatis: Roll out multiple chapatis and layer them with parchment paper to prevent sticking.

Use a food processor: Speed up the kneading process by using a food processor with a dough attachment.

Heat multiple skillets: Cook several chapatis simultaneously by using more than one tawa or skillet.