Indian Chapati Bread Recipe

Whole wheat flour: This is the main ingredient for chapati, providing the necessary texture and flavor. Make sure to use whole wheat flour for authenticity.

Salt: A small amount of salt is added to enhance the flavor of the chapati.

Water: Water is used to bind the flour and salt together, forming a soft dough. Adjust the amount as needed to achieve the right consistency.

When rolling out the dough, ensure you use just enough flour to prevent sticking. Too much flour can make the chapati dry. Aim for a thin, even circle to ensure even cooking.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used, but it will result in a softer and less chewy texture compared to whole wheat flour.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and texture 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 mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly due to its larger grain size.

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

• water - Substitute with buttermilk: Buttermilk will add a slight tanginess and tenderness to the bread.

• 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. If stacking, separate each chapati with parchment paper to avoid sticking.
• Store the container or bag in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, lay the chapati flat on a baking sheet lined with parchment paper. Ensure they do not touch each other.
• Once frozen, transfer the chapati to a resealable freezer bag or airtight container. Label with the date for easy tracking.
• When ready to use, thaw the chapati at room temperature or in the refrigerator overnight.
• Reheat the chapati on a skillet over medium heat for a few seconds on each side, or wrap in a damp paper towel and microwave for 10-15 seconds.

• Stovetop Method: Place a skillet or griddle over medium heat. Once hot, place the chapati on the skillet and heat for about 30 seconds on each side. This method helps retain the softness and flavor of the bread.

• Microwave Method: Wrap the chapati in a damp paper towel and place it on a microwave-safe plate. Heat on high for 10-15 seconds. The damp paper towel helps to keep the chapati moist.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the chapati in aluminum foil and place it in the oven for about 5-7 minutes. This method is great for reheating multiple chapatis at once.

• Steaming Method: Place a steamer basket over a pot of boiling water. Place the chapati in the basket, cover, and steam for about 1-2 minutes. This method ensures the chapati remains soft and pliable.

• Toaster Method: If you prefer a slightly crispier texture, you can use a toaster. Fold the chapati in half and toast on a low setting for about 1-2 minutes. Keep an eye on it to prevent burning.

• Mixing bowl: A large bowl used to combine the flour and salt, and to knead the dough.

• Measuring cups: Used to measure the exact amount of whole wheat flour and water needed for the recipe.

• Measuring spoons: Used to measure the salt accurately.

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

• Skillet: A flat-bottomed pan used to cook the chapatis over medium heat.

• Spatula: Used to flip the chapatis while cooking to ensure even browning.

• Dough scraper: Useful for dividing the dough into small balls.

• Clean cloth: Used to cover the dough balls to prevent them from drying out before cooking.

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

Use warm water: Warm water helps the dough come together faster and makes it easier to knead.

Batch rolling: Roll out multiple chapati circles at once and stack them with a light dusting of flour in between.

Preheat skillet: Ensure your skillet is hot before you start cooking to reduce cooking time for each chapati.

Use a food processor: Use a food processor to mix and knead the dough quickly and efficiently.