Quick Whole Wheat Chapati

Soft, warm, and perfectly toasted, chapati is a traditional Indian flatbread that comes together in just minutes. Made with whole wheat flour and no leavening agents, it’s a wholesome staple that pairs effortlessly with curries, lentils, or even as a base for wraps. Whether you’re preparing a weeknight meal or a festive spread, this quick and easy recipe brings authentic flavor to every bite.

Origin Quick Whole Wheat Chapati

Chapatis (or rotis) have been a cornerstone of Indian cuisine for centuries, especially in North India. Traditionally cooked on a hot griddle (tava) and finished over an open flame to puff up, they’re prized for their soft texture and nutty flavor.

What I Love About This Recipe

It requires just two ingredients (three, if you count water!), no yeast or rising time, and cooks in less than 5 minutes per chapati. Once you get the feel for the dough, you’ll never go back to store-bought.

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Quick Whole Wheat Chapati

Recipe by RecipeWikkiCourse: Main Course, BreadCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

90

kcal

Quick Whole Wheat Chapati is a soft, unleavened Indian flatbread made with just whole wheat flour, water, and a pinch of salt. It is rolled thin and cooked on a hot griddle until it puffs up and gets golden brown spots. Chapatis are a staple in Indian households and are often served with vegetables, dals, or curries. This simple and nutritious bread is perfect for everyday meals and can be made in under 30 minutes.

Ingredients

• 2 cups whole wheat flour (atta)

• ½ tsp salt (optional)

• ¾ cup warm water (more as needed)

Directions

• In a large bowl, combine flour and salt.
• Gradually add warm water, mixing with your hand or a spoon until the dough comes together.
• Knead for 3–5 minutes until smooth and pliable. The dough should be soft but not sticky.
• Cover and let rest 10–15 minutes.
• Divide dough into 10–12 equal balls.
• On a lightly floured surface, roll each ball into a thin circle about 6 inches wide.
• Heat a skillet or tava over medium-high heat.
• Place one chapati on the hot surface. Cook about 30–45 seconds until bubbles form.
• Flip and cook the other side 30–45 seconds.
• If desired, place the chapati directly over a gas flame with tongs for a few seconds to puff.
• Transfer to a cloth-lined basket and cover to keep warm. Repeat with remaining dough.

Notes

• Brush cooked chapatis with a little ghee for extra softness and flavor.
• Resting the dough helps make rolling easier and improves texture.
• Best enjoyed fresh, but you can reheat briefly on a hot pan.