Saturday, June 28, 2014


To go with the chana masala I made recently, I decided to finally break open the economy-sized package of chapati(atta) flour I had purchased at Costco a while back and make some chapati. It turned out to be super simple and once again, I can't believe I've waited so long to do it. The process is basically the same as making tortillas, which I've also been meaning to do, except the type of flour is different. If you can't find chapati flour, I've seen other recipes use about half whole wheat and half all purpose flour which should give you a very similar flavor.

I made two different kinds, spiced cumin-coriander chapati and plain chapati. Other spices would also work. The chapati last for several days and can be reheated in the microwave or steamed for an even softer texture. I've been enjoying them for sweet and savory wraps in addition to eating them with my chana masala. There are many other variations of chapati, so I'm excited to continue experimenting. If you want to make these ahead, you can make the dough, roll them out, refrigerate them or freeze them for longer storage, and then defrost and cook them when you're ready to serve.


2 cups chapati(atta) flour
4 tbsp. vegetable oil, plus 1/2 tsp
1 tsp salt
2/3 cup warm water
All purpose flour, for rolling
1/2 tsp each of ground cumin and chili powder, 2 tbsp. chopped cilantro (optional)

Mix the flour with the salt and spices, if using, add the 4 tbsp. of oil and rub into the flour. Add the warm water and mix with your hands until a ball of dough is formed. Knead for a few minutes. Add the remaining 1/2 tsp of oil to the ball of dough and knead until the oil is incorporated.

Let the dough rest for about an hour, covered. After the dough has rested, divide the dough into 10 - 12 equal pieces. Dip each piece in all purpose flour and roll out into a thin circle with a rolling pin. You may roll them as thick or thin as you like, though thicker ones will take longer to cook.

Preheat a dry cast iron pan over medium-high heat, cook the chapati one or a few at a time, about 30 seconds per side. Spread with butter or oil and serve hot. Chapati will last for several days at room temp. Microwave or steam them to reheat.

To store chapati, stack them with parchment paper in between after rolling. Then refrigerate for a few days or freeze if storing for longer. When ready to serve, defrost and cook them in a dry pan.

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