Fluffy Whole Wheat Chapati
Fluffy Whole Wheat Chapati is a staple flatbread from Northern India, cherished for its soft texture and delightful flavor. Unlike the Mexican tortilla, which is thinner and less flavor-packed, this chapati is made from a unique blend of whole wheat and all-purpose flour, which lends it a delightful chewiness. It is perfect for scooping up curries, vegetables, or any dish of your choice. This versatile bread can be made ahead of time, storing well if reheated properly – simply wrap a stack in foil and warm in a 325°F oven for 10-15 minutes, adding a sprinkle of water if it seems dry. Serve alongside your favorite Indian dish for a complete meal experience. Ideal for family gatherings or weeknight dinners, this chapati recipe makes enough for a crowd!
N/A
Servings
100
Calories
6
Ingredients
Ingredients
whole wheat flour
2 cups (measured)
all-purpose flour
1 cup (measured)
salt
1/2 teaspoon (added to flour mix)
warm water
1 cup (heated to 110°F to 115°F)
all-purpose flour
for kneading and shaping (sprinkled as needed)
Usli ghee or shortening
for greasing and brushing (melted as required)
Instructions
1
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Gradually add 3/4 cup of warm water while mixing with your hands until the mixture begins to form a moist dough.
2
Continue to add the remaining water, one tablespoon at a time, mixing until the dough holds its shape. The mixture should feel stiff as you work it into a ball.
3
Dampen your hands slightly and continue to knead the dough within the bowl. If necessary, knead in an additional 2 tablespoons of all-purpose flour to achieve a moderately stiff dough. Knead for 8 to 10 minutes until the dough is smooth and elastic. A good test is if you can press two fingertips into the dough, and it springs back quickly.
4
Shape the kneaded dough into a ball and cover the bowl with a damp towel, allowing it to rest in a warm place for 30 to 60 minutes.
5
Once the resting period is over, turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough in half and roll each half into a 12-inch long log. Cut each log into 12 one-inch segments and flatten each piece using the palm of your hand.
6
Sprinkle flour over the flattened pieces, cover them with plastic wrap, and let them rest for another 30 minutes to help relax the gluten.
7
On a well-floured surface, take a flattened piece and roll it into a circle, 7 to 8 inches in diameter, turning it over once while rolling it out to ensure even thickness.
8
Carefully roll the chapati onto your rolling pin and transfer it to a preheated, greased griddle or heavy skillet. Cook over medium heat for about 30 seconds to 1 minute until tiny brown spots appear. Turn with tongs and cook for an additional 30 seconds.
9
Remove from heat and brush lightly with Usli ghee or melted shortening. Place the cooked chapati in a napkin-lined breadbasket to keep warm.
10
Repeat the cooking process with the remaining dough balls, stacking them as you go, and serve immediately for the best flavor.
Nutrition Information
2.5
Fat
16.7
Carbs
3.1
Protein
1.7
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Fluffy Whole Wheat Chapati?
It is a staple flatbread from Northern India known for its soft texture and unique blend of whole wheat and all-purpose flour.
How does Chapati differ from a Mexican tortilla?
Unlike the thinner Mexican tortilla, this chapati is more flavor-packed and has a delightful chewiness due to its specific flour blend.
What flours are used in this recipe?
The recipe uses a combination of 2 cups of whole wheat flour and 1 cup of all-purpose flour.
How should I reheat leftover Chapatis?
Wrap a stack in foil and warm them in a 325°F oven for 10-15 minutes, adding a sprinkle of water if they seem dry.
What dishes pair well with Chapati?
It is perfect for scooping up curries, vegetables, or any favorite Indian dish.
What is the required temperature for the water?
The water should be heated to between 110°F and 115°F.
How should the water be added to the flour?
Gradually add 3/4 cup of warm water first, then add the remaining water one tablespoon at a time until a stiff dough forms.
How long should the dough be kneaded?
The dough should be kneaded for 8 to 10 minutes until it is smooth and elastic.
How can I tell if the dough is kneaded enough?
A good test is to press two fingertips into the dough; it should spring back quickly if ready.
How long should the dough rest initially?
The dough should rest in a warm place for 30 to 60 minutes covered with a damp towel.
How do I shape the dough after the first rest?
Divide the dough in half, roll each half into a 12-inch log, and cut each log into 12 one-inch segments.
Why is a second resting period necessary?
The second 30-minute rest helps to relax the gluten, making the dough easier to roll out.
How thin should I roll each Chapati?
Each piece should be rolled into a circle approximately 7 to 8 inches in diameter.
What is the best way to transfer the rolled dough to the pan?
Carefully roll the chapati onto your rolling pin to lift and transfer it to the griddle.
What type of cooking surface should I use?
Use a preheated, greased griddle or a heavy skillet.
What heat setting is used for cooking?
The Chapatis should be cooked over medium heat.
How long does each side take to cook?
Cook the first side for 30 seconds to 1 minute until brown spots appear, then flip and cook the other side for 30 seconds.
What should I brush on the finished Chapatis?
Brush them lightly with Usli ghee or melted shortening for the best flavor.
How should I keep the Chapatis warm while cooking the rest?
Place the cooked Chapatis in a napkin-lined breadbasket and stack them as you go.
Are these Chapatis vegan?
The recipe is tagged as vegan, though you must use vegetable shortening instead of Usli ghee to maintain that status.
How many calories are in one Chapati?
There are 100 calories per serving.
What is the fat content per serving?
Each serving contains 2.5 grams of fat.
How much protein is in each Chapati?
Each serving provides 3.1 grams of protein.
What is the fiber content of this recipe?
There is 1.7 grams of fiber per serving.
How many carbohydrates are in a serving?
Each serving contains 16.7 grams of carbohydrates.
What is the total number of ingredients?
There are 6 primary ingredients including flours, salt, water, and ghee/shortening.
What kind of salt should I use?
The recipe calls for 1/2 teaspoon of standard salt added to the flour mix.
Can I make this recipe ahead of time?
Yes, it stores well and can be reheated in the oven without losing its texture.
Is this a traditional recipe?
Yes, it is a traditional flatbread recipe commonly found in Northern India.
Does the dough require a warm place to rest?
Yes, placing the dough in a warm environment helps the resting process.