Stack of Chapati on a plate on blue background

Chapati Recipe

A quick and easy recipe for warm, soft, lightly charred chapati. Ready in 40 minutes, I love to make these whilst my curry is bubbling away. The perfect vessel for mopping up that curry sauce.
Course Sides
Cuisine Indian
Keyword bread, roti
Prep Time 20 minutes
Cook Time 20 minutes
Servings 10 chapati
Author Nicky Corbishley


  • 1 1/4 cups (150g) wholemeal flour
  • 1 1/4 cups (150g) plain (all purpose) flour, plus 4 tbsp extra for kneading and rolling
  • 1 tsp salt
  • 3 tbsp vegetable oil
  • 3/4 cup + 2 tbsp (210ml) hot water


  • Place the wholemeal flour, plain (all purpose) flour and salt in a large bowl (or stand mixer bowl if you're kneading using a stand mixer) and mix together.
  • Add 2 tbsp of the oil and three-quarters of the water and mix again, adding more water as necessary until you have a soft dough that comes together.
  • Knead the dough on a lightly floured surface for 8-10 minutes until soft, smooth and elastic. You can knead in a stand mixer if preferred.
  • Divide the dough into 10 equal pieces and roll each piece into a ball.
  • Roll out each of the balls on a lightly floured surface, using a rolling pin, until they're as thin as a tortilla. Place each chapati on a piece of baking parchment to make transferring to the pan easier.
  • Brush a large frying pan or flat griddle with a little of the reserved oil and heat over a high heat until smoking hot.
  • Add a chapati to the pan and cook for 30-60 seconds, until charred brown spots appear. Turn the chapati over and cook the other side until charred spots appear.
  • Transfer to a plate and place in the oven on it's lowest setting (or place in a plate warming drawer if you have one).
  • Repeat with the remaining chapati, brushing the pan with a little oil each time before cooking.
  • Serve the chapatis warm.


Can I make chapatis using only wholemeal flour?

Yes you can. You may need to add a little more water, as it will absorb more than plain (all purpose) flour.
The plain (all-purpose) flour gives a lighter, slightly softer result. Using only wholemeal flour means the finished result will be slightly denser, but still delicious.

Can I leave out the oil?

Yes you can, and you can even cook them in a completely dry pan, with no oil. However the chapati won't be quite as soft, and will crisp up at the edges more quickly.

Can I make chapatis ahead of time?

Yes, you can do this in a few ways:
  • Make the dough ahead, then transfer to a covered bowl and refrigerate for up to a day. Allow to come up to room temperature for an hour before rolling into individual chapatis.
  • Par-cook the chapatis - by frying them in the pan until very lightly brown. Then cool, wrap in foil (or place in a covered container) in the fridge for up to 3 days. Finish the cooking by heating them individually in a large pan over a very high heat until brown spots appear.
  • Cook the chapatis as per the instructions, then cool, wrap in foil in piles of 2-3 (or place in a covered container) in the fridge for up to 3 days. Reheat in the oven (wrapped in foil - in piles of 2-3) at approx 170C/375F for approx 6-8 minutes. You need to wrap them in small piles, as if you reheat in a pile of ten chapatis, the heat of the oven won't penetrate to the chapatis in the centre.
Nutritional Information is per chapati.

Nutritional Information

Calories: 154kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Sodium: 234mg | Potassium: 75mg | Fiber: 2g | Sugar: 1g | Calcium: 8mg | Iron: 1.4mg
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