Chapati (Non-Leavened Indian Bread)

Chapati in the Dravidian language means flat. This bread originates from South India and is believed to have first appeared in the 16th century.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 24 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 150 g Wheat flour, white, multi-purpose

  • 150 g Flour, Whole wheat

  • 2 pinch Salt, table

  • 200 ml Water

Steps

  1. Sift both flours into a bowl. Add salt and mix well. Gradually add water while mixing until you get a firm dough. Knead the dough for 5 minutes until it becomes smooth and elastic. Cover the kneaded dough and let it rest for a good 5 minutes.

  2. Divide the dough into 12 small balls and roll each one out on a lightly floured surface into a circle with a diameter of 15 cm. Heat a pan (preferably cast iron, but a non-stick pan will also work) on the stove and place the chapati in it. Cook for about a minute on each side. Place each cooked chapati in a basket covered with a cloth. After each chapati is cooked, wipe the pan with a kitchen towel. Repeat the process until all chapatis are cooked. Serve the chapatis warm.

Nutrition Information (Per 100g)

  • Calories: 347.37 kcal
  • Fat: 0.99 g
    • Saturated Fat: 0 g
  • Carbohydrates: 72.37 g
    • Sugars: 0 g
  • Protein: 11.18 g
  • Fiber: 5.92 g

Advice

When sifting the flour into the bowl, you can also add various ingredients, such as finely chopped onion, flax seeds, rosemary, mint, or ground chili pepper. Instead of water, you can add yogurt or mix a little oil into the water.