Soft Chapati at Home: Wholemeal Flatbread Without Yeast or an Oven

Chapati is the everyday flatbread of North Indian homes and a popular choice at Malaysian Indian restaurants for people who want something lighter than roti canai. It is made from wholemeal flour, water and a little oil, cooked on a dry pan with no yeast and no oven. Freshly made, it is soft, slightly chewy and perfect for scooping up curry and dhal.

Getting chapati soft takes a bit of practice, but the steps are simple and the ingredients cost very little.

Ingredients (8 to 10 chapati)

• 2 cups (about 250 g) atta flour (fine wholemeal wheat flour), plus extra for dusting
• About 180 ml to 200 ml warm water
• 1 tablespoon oil or ghee
• Half a teaspoon salt
• Ghee or butter for brushing (optional)

Atta flour is sold in most Malaysian supermarkets and Indian grocery shops. It is milled finer than ordinary wholemeal flour, which gives chapati its soft texture. Regular wholemeal flour works but the chapati may be a little denser; mixing in a quarter plain flour helps.

Making and Resting the Dough

1. Mix the flour and salt in a large bowl. Add the oil and rub it in with your fingers.
2. Add the warm water gradually, mixing with your hand, until the dough comes together. It should be soft and slightly sticky at first.
3. Knead for 7 to 10 minutes until smooth and elastic. If your hand sticks, wet it slightly rather than adding lots of extra flour.
4. Cover the dough with a damp cloth or put it in a covered bowl and rest for at least 20 to 30 minutes. This relaxes the gluten so the chapati rolls easily and stays soft.

A soft dough makes soft chapati. If the dough feels firm like play dough, it needs more water. Most hard chapati problems start right here.

Rolling Them Round

1. Divide the dough into 8 to 10 equal balls. Keep them covered while you work.
2. Flatten a ball, dust both sides lightly with flour and roll it out from the centre outwards, turning it a quarter turn every few strokes.
3. Aim for a circle about 15 to 18 cm wide and around 2 mm thick. Even thickness matters more than a perfect circle.
4. Dust off excess flour before cooking, as loose flour burns on the pan.

Do not worry if your first few look like maps of Malaysia. Shapes get rounder with practice, and they taste the same.

Cooking on the Pan

1. Heat a flat pan, tawa or cast iron skillet on medium-high heat. It must be properly hot before the first chapati goes in.
2. Place a chapati on the dry pan. When small bubbles appear on top, after about 20 to 30 seconds, flip it.
3. Cook the second side for about 30 seconds until light brown spots appear underneath.
4. Flip again and press gently around the edges with a folded cloth or a flat spatula. The chapati should puff up with steam. If you have a gas stove, you can also use tongs to hold it briefly over the open flame to puff, carefully.
5. Remove, brush lightly with ghee if you like, and stack in a cloth-lined container with a lid.

Keeping Chapati Soft

• Stack them straight from the pan in a covered container or wrapped in a clean cloth. The trapped steam keeps them soft.
• Store leftovers in an airtight bag at room temperature for a day, or in the fridge for two to three days.
• Reheat on a hot dry pan for a few seconds each side, or wrap a stack in a damp paper towel and microwave briefly.
• For longer storage, freeze cooked chapati with baking paper between them, then reheat from frozen on a pan.

What to Eat With Chapati

Chapati goes with almost any curry: chicken curry, mutton, chickpea masala, mixed vegetables and especially our dhal curry. It also makes a quick wrap for leftover fillings in a lunchbox. For more meal ideas that use the same curry base, see our family Sunday curry pot.

FAQ

What is the difference between chapati and roti canai?

Chapati is made from wholemeal flour and cooked on a dry pan with little or no oil. Roti canai uses white flour, lots of oil or ghee, and is stretched and folded into flaky layers.

Why didn't my chapati puff up?

The pan may not be hot enough, the chapati may be rolled unevenly, or the dough was too dry. Even rolling and a properly hot pan usually fix it.

Can I add flavour to the dough?

Yes. Chopped coriander, a pinch of carom seeds (ajwain) or a little mashed sweet potato all work well.

Chapati is a small daily ritual in many homes, and once your hands learn the dough, a fresh stack takes about half an hour. It is healthy, cheap and far better than anything you can buy frozen.