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Chapati
The everyday flatbread — no yeast, no oven
🔥 Intermediate🍚 Side Dish🌿 Vegan🕑 50 min
Two ingredients, one pan, and with a bit of practice every bread puffs up like a balloon. That puffing up is exactly the skill that takes practice — which is why chapati lives here and not with the beginners.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep30 min
Cook time20 min
Total50 min
Serves8 chapatis
Contains:
Gluten
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 5✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Mix the flour and salt, add the water gradually and knead for 6–8 minutes, until the dough is soft and smooth. Finish by rubbing in the oil.
- Cover and let rest for 30 minutes. This resting time is not optional — without it the dough shrinks back as you roll it.
- Divide into 8 balls. Turn each one in dry flour and roll out to 16–17 cm, evenly thin, or it won't puff up.
- Get a pan really hot with no fat in it. Place the chapati in it for 30 seconds, until small bubbles appear.
- Flip, another 30 seconds, until brown spots form.
- Flip again and press gently on the edge with a folded cloth. The trapped steam puffs up the bread. Put it straight into a cloth.
Tips
- Soft dough, hot pan, rolled thin — if any one of these is missing, it won't puff up.
- The first two always fail. Expect it, and don't throw them away — they still taste fine.
- Straight from the pan into a kitchen towel. Without that, they turn leathery as they cool.
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