Whole Grain Flatbread (Chapati)

Chapati is an unleavened flatbread common in many South Asian countries. Made with white whole wheat or sprouted wheat, this bread is easy to roll out; has a mild, slightly sweet flavor, and is a quick accompaniment to serve alongside most any meal. If you're serving a crowd, this recipe doubles nicely.

Prep
10 mins
Bake
1 min
Total
26 mins
Yield
6 medium (7") flatbreads
Whole Grain Flatbread (Chapati)

Instructions

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  2. In a medium bowl, whisk together the flour and salt.

  3. Stir in the oil and hot water, adding more water if necessary to make a soft, elastic, slightly sticky dough.

  4. Knead the dough on a lightly floured work surface until it's smooth, about 1 minute.

  5. Divide the dough into 6 pieces and shape them each into a ball.

  6. Cover the dough balls and allow them to rest for about 15 minutes.

  7. Preheat an electric griddle to 375°F, or set a heavy-bottomed skillet over medium heat.

  8. Roll each dough ball into a 6" to 7" circle; the circles will be thin, like a tortilla.

  9. Lightly oil the griddle or pan, and fry one dough circle for about 30 seconds, until lightly browned on the bottom.

  10. Flip and fry the second side of the dough, pressing it down gently with a spatula if it starts to puff. Cook for an additional 30 seconds, until golden.

  11. Cover the cooked flatbreads with a clean towel while you cook the remaining pieces. Serve warm.

  12. Store cooked flatbreads, well wrapped, at room temperature for several days; refrigerate if the weather is particularly hot and/or humid. For longer storage, wrap well and freeze.

Tips from our Bakers

  • Give flatbreads additional flavor by whisking in 1/2 to 1 teaspoon fresh or dried herbs: oregano, basil, and thyme are all delicious options.
  • Add subtle sweetness by adding 1 tablespoon brown sugar with the flour. Spread the warm flatbreads with your favorite jam and enjoy for breakfast, or as a snack.
  • Want to use this dough to make tortillas or quesadillas? Divide it into three portions and roll larger, 10" to 12". Proceed with the recipe as directed.
  • Too hot to be in the kitchen? Cook these flatbreads on the grill! Pat the dough into rounds, place on parchment paper, and grill until lightly browned on the bottom. Flip and cook the other side until golden brown.