Chapatis are soft, unleavened flatbreads made with whole wheat flour—simple, nutritious, and a daily staple in Indian households. This quick version brings fresh, warm bread to your plate in under 30 minutes!
Origin Quick Whole Wheat Chapati
Chapati has deep roots in Indian cuisine and is especially common in northern and western India. Known as roti in many regions, it’s traditionally made fresh for every meal and enjoyed with vegetables, dals, or curries.
What I Love About This Recipe
It’s wholesome, comforting, and incredibly quick to make. I love the satisfaction of rolling and puffing up each chapati, and how it pairs so perfectly with just about any dish. Plus, it’s made with just a few basic ingredients—no fancy equipment needed.
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Quick Whole Wheat Chapati
4
servings10
minutes5
minutes120
kcalIngredients
2 cups whole wheat flour (atta)
¾ cup warm water (adjust as needed)
1 tbsp oil or ghee (optional, for softer chapatis)
½ tsp salt (optional)
Extra flour for dusting
Directions
- In a large bowl, combine whole wheat flour and salt.
- Slowly add warm water while mixing, until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth and pliable. Cover and let it rest for 15–20 minutes.
- Divide dough into equal balls. Roll each ball into a thin, round disc using a rolling pin and dusting flour.
- Heat a tawa or flat skillet over medium-high heat.
- Cook chapati for about 30 seconds on one side until bubbles appear. Flip and cook the other side until golden spots form.
- Flip again and press gently with a spatula to help it puff.
- Remove and brush with ghee if desired. Serve hot.
Notes
- Use fresh, fine atta (Indian whole wheat flour) for best results.
- Don’t skip resting the dough—it helps make chapatis soft.
- You can store leftover chapatis in a covered container or wrap in foil to keep warm