Imagine biting into a warm, soft, and perfectly puffed flatbread that transports you straight to the heart of India with every mouthful. Whole Wheat Chapati is not just a bread; it's a culinary experience that connects you to centuries of traditional cooking. Whether you're a seasoned home chef or a curious food enthusiast, this simple yet incredibly delicious recipe will transform your kitchen into a gateway of aromatic, wholesome goodness that will have your family and friends begging for more!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 chapatis
Ingredients
- 2 cups whole wheat flour
- 1 tsp salt
- 3/4 cup water (as needed)
- 1 tbsp oil (optional)
Instructions
- In a large mixing bowl, combine the whole wheat flour and salt, mixing thoroughly to distribute the salt evenly.
- Create a well in the center of the flour mixture and gradually add water, starting with 1/2 cup. Knead the dough slowly, incorporating the water until a soft, pliable dough forms. If the dough feels dry, add water incrementally.
- Drizzle the optional oil over the dough and knead for an additional 5-7 minutes until the dough becomes smooth and elastic. The consistency should be soft but not sticky.
- Cover the dough with a damp cloth and let it rest at room temperature for 15-20 minutes. This resting period allows the gluten to relax, making the chapatis more tender.
- Divide the dough into 4 equal portions and roll each into a smooth ball. Dust your work surface with whole wheat flour.
- Using a rolling pin, flatten each dough ball into a thin, round disc approximately 6-7 inches in diameter. Aim for even thickness to ensure uniform cooking.
- Heat a flat griddle or tawa over medium-high heat. When the surface is hot, place the rolled chapati on it.
- Cook for about 30-45 seconds until small bubbles begin to form on the surface. Flip the chapati and cook the other side for another 30-45 seconds.
- Using tongs, carefully place the chapati directly over an open flame for 5-10 seconds to create characteristic brown spots and allow it to puff up. Be cautious during this step.
- Remove from heat and brush with ghee or butter if desired. Keep the cooked chapatis wrapped in a clean kitchen towel to maintain softness and warmth.
Tips
- Hydration is Key: Add water gradually to achieve the perfect dough consistency. The dough should be soft and pliable, not too dry or sticky.
- Resting Matters: Never skip the 15-20 minute resting period. This allows the gluten to relax, making your chapatis tender and easier to roll.
- Even Rolling Technique: Use consistent pressure when rolling to ensure uniform thickness, which helps the chapati puff up beautifully.
- Temperature Control: Maintain medium-high heat on your griddle or tawa for optimal cooking.
- Flame Puffing Trick: The open flame technique is optional but creates those authentic, delightful brown spots. Use tongs and be extra careful.
- Keep Them Warm: Always wrap cooked chapatis in a clean kitchen towel to retain moisture and softness.
- Practice Makes Perfect: Don't get discouraged if your first few chapatis aren't picture-perfect. Technique improves with practice!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 23g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
