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.

Also Read : German Rhubarb Almond Cake

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.

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Origin Easy Two-Ingredient Naan

Naan is a traditional flatbread that originated in South Asia, particularly in India and Pakistan, and has been enjoyed for centuries alongside curries and stews. Traditionally made with yeast and cooked in a tandoor oven, this two-ingredient version is a modern shortcut that became popular through home cooks and food bloggers looking for faster, fuss-free ways to recreate the classic at home — no tandoor or long proofing required! It’s a beautiful blend of tradition and convenience.

Why You’ll Love This Recipe

It’s a total lifesaver when you want fresh bread fast. Whether you’re making curry or just craving something warm and doughy, this recipe has your back — no special skills or tools needed. It’s chewy, comforting, and surprisingly delicious for how simple it is.

Alos Read : Chipotle Bacon Deviled Eggs

Easy Two-Ingredient Naan

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

50

kcal

Ingredients

• 1 cup self-rising flour

• 1 cup plain Greek yogurt

Directions

• Combine the self-rising flour and Greek yogurt in a bowl. Stir until a rough dough forms.
• Lightly flour a clean surface and knead the dough for 1–2 minutes until it’s smooth.
• Divide into 4–6 balls, then roll each into a thin oval or round shape.
• Heat a non-stick or cast-iron skillet over medium-high heat.
• Cook one naan at a time for 1–2 minutes per side, or until bubbles form and the surface is golden with brown spots.
• Serve warm. Brush with butter or garlic butter for extra flavor, if you like.

Notes

• DIY Self-Rising Flour: Use 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.
• Want garlic naan? Mix in a little minced garlic or sprinkle it on top while cooking.
• These reheat beautifully on a hot pan for 30 seconds.
• Great as a side, wrap, or even a base for quick flatbread pizza!

The post Easy Two-Ingredient Naan appeared first on RecipeWikki.

Origin Naan

Naan is a classic Indian bread that has been baked in a tandoor (clay oven) for centuries. It’s a staple in South Asian cuisine and is popular throughout India, Pakistan, and neighboring regions.

What I Love About This Recipe

The naan is wonderfully soft and slightly tangy, thanks to the yogurt. It’s versatile, perfect for pairing with curry, kebabs, or as a side to any flavorful meal. Plus, it’s easy to make at home without a tandoor!

Also Read : Korean BBQ Meatballs with Spicy Mayo Dip

Naan

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

120

kcal

Ingredients

• 2 ½ cups all-purpose flour

• 1 tsp sugar

• 1 tsp salt

• 1 tsp active dry yeast

• ¾ cup warm water

• ¼ cup plain yogurt (room temperature)

• 2 tbsp olive oil or ghee (plus more for brushing)

• 1 egg (optional, for soft texture)

• 2 tbsp chopped fresh cilantro (optional, for garnish)

• 1–2 cloves garlic, minced (optional, for garlic naan)

Directions

• In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until the yeast activates and becomes frothy.
• In a large bowl, mix together the flour and salt. Make a well in the center and add the yogurt, olive oil (or ghee), and egg.
• Gradually pour the yeast mixture into the flour mixture and stir until a dough forms.
• Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1–2 hours, or until doubled in size.
• Preheat a skillet (preferably cast iron) or a tandoor if available over medium-high heat.
• Punch down the dough and divide it into 6–8 equal balls. Roll each ball into a smooth ball, then flatten and roll it out into an oval or round shape, about ¼ inch thick.
• If making garlic naan, sprinkle minced garlic on the rolled dough and gently press it in.
• Place the rolled dough onto the hot skillet. Cook for 2–3 minutes until bubbles form on the surface. Flip it over and cook for another 1–2 minutes, until the naan has brown spots and is cooked through.
• Remove from the skillet, brush with melted butter or ghee, and garnish with chopped cilantro if desired.
• Serve hot with your favorite curry or dip

Notes

• You can also cook naan in a preheated oven at 500°F (260°C) for about 4–5 minutes if you don’t have a skillet.
• For a crispier texture, cook the naan slightly longer.
• For stuffed naan, you can fill the dough with cheese, garlic, or spinach before rolling it out.

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