Indian Chapati Bread

Recipe View Prepare Ingredients (5 minutes): Gather all your ingredients and have them measured out and ready to go.

Recipe View Combine and Mix (10 minutes): In a large bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Create a well in the center and pour in the olive oil and most of the hot water. Use a wooden spoon or your hands to gradually incorporate the dry ingredients into the wet, adding more water as needed to form a soft, slightly sticky dough.

Recipe View Knead the Dough (8-10 minutes): Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should be pliable and spring back slightly when pressed.

Recipe View Rest and Divide (15 minutes): Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15 minutes. This allows the gluten to relax, making the chapatis easier to roll out. After resting, divide the dough into 10 equal portions (or fewer for larger chapatis). Roll each portion into a smooth ball.

Recipe View Roll Out the Chapatis (20 minutes): On a lightly floured surface, use a rolling pin to roll each dough ball into a very thin circle, about 6-8 inches in diameter. Aim for even thickness to ensure even cooking. Keep the rolled-out chapatis covered with a cloth to prevent them from drying out.

Recipe View Cook the Chapatis (2 minutes per chapati): Heat a lightly greased skillet or tava (Indian griddle) over medium-high heat. Once the skillet is hot enough that a drop of water sizzles and evaporates almost immediately, place a chapati on the hot surface. Cook for about 30 seconds, or until small bubbles start to appear on the surface and the bottom begins to develop light brown spots. Flip the chapati and cook for another 30 seconds. Remove from skillet, brush with ghee if desired.