Authentic Homemade Indian Chapatis

homemade chapatis

A friend of mine, Liam, has just returned from a five-week trip to India. He based himself mainly in Kerala and while he was out there enrolled in an Indian cookery school. As well as bringing me back some masala powder pouches, he’s shared a few recipes with me, which I’m going to try over the next few weeks. 

The first is this recipe for homemade chapatis – Indian flatbreads – which go brilliantly with this Lamb, Orange & Mint Keema Curry.

Makes 8-10 chapatis

300g plain flour
1 tsp salt
2 tsp sugar
Enough water to make a sticky dough (about 100-150 ml)
More plain flour for dusting (to stop that sticky dough welding to your work surface)
1-2 tbsp ghee, melted, for brushing at the end

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1. Put the flour, salt and sugar into a bowl, then gradually add the water. Use a knife to bring it together. When it has formed a dough, use your hands to knead it on a floured surface for a few minutes until it forms a soft, smooth bowl. Wrap in plastic wrap and leave to rest for at least 30 mins.

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2. After the resting time, remove the dough from the plastic wrap, then on the floured surface, roll into a thick sausage. Chop the sausage into 8-10 pieces, approx. 2.5cm wide. Use your hands to shape each piece into a golf ball-sized ball. Flatten with your hand, then with a floured rolling pin, roll out to form a disc about 20 cm in diameter and 2 mm thick.

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3. Heat a large heavy-based frying pan until very hot. Cook the chapatis two at a time for approx. 1-2 mins each side, until the dough bubbles and these bubbles brown. Remove from the heat and put on a warmed plate. Brush with melted ghee. Serve.

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8 Comments

Filed under Recipe Shed, Vegetarian

8 Responses to Authentic Homemade Indian Chapatis

  1. I cheat. I use chapathi flour and a proper, dedicated, pan. Also, you missed out a really cool step – cook it, flip it, cook it again and then put it straight on to the gas flame (again, dedicated kit specifically for the purpose). They puff up a treat if you’ve done the shaping and rolling right!

    • keithkendrick

      NOt sure I’ll make them often enough to justify a special pan, but I like the idea of holding them over a gas flame (though I’d probably burn the house down!)

  2. I love chapatis but I have to admit I normally buy them. Had some fresh chapatis with salted yoghurt in a village in India once near Udaipur I think and it was one of the most fulfilling things I’ve ever eaten.

  3. I didn’t know it was so simple – going to give this a go for sure.

  4. Doesn’t make sense to buy them when they are this simple to make. Will definitely give them a go.

  5. Kirstin Edwards

    Nice pics but I would NEVER use plain flour.!!! Go to an Indian grocers and buy atta (proper chapathi flour – it’s very finely milled). I like East End Chakki Gold (100% wholewheat stoneground). I also use a food processor to get the dough right (takes about 60s plus resting time…), then just roll out using rolling pin. Using yoghurt instead of water makes the dough even softer :)

  6. I’ve just made these and they were delicious. I’ll never buy them again!