Chapati ( Indian flatbread )

There is a song stuck in my head. It goes “Cha , cha , cha . Chapati! Chapati!”. I think that is enough to show how obsessed I am with this Indian flatbread. Because of how Indian food in Singapore is presented. I always associated Indian food with being overly grease and unhealthy. But recently, my Indian friends showed me a whole new side of Indian food. This flatbread is made entirely from wholewheat flour and minimal oil. It is a good substitute for our daily carbs intake. I had this with some Dhal and it was all so wonderful.


1 cup wholewheat flour ( I used Pilsbury Chakki Atta which costs only $1.60 )
1/2 warm water
Pinch of salt
Few drops of EVOO


1) Sieve the flour to remove any husks in it. Mix in the salt.

2) Mix the warm water into the flour. Using your hand, mix it well and add a few teaspoons of water if the dough feels too dry. Add a few drops of EVOO to prevent the dough from sticking.

3) On a floured surface , split the dough into 5 equal portions.


4) Using one portion of the dough , lightly rub it into a ball. Flatten it using a rolling pin until about 5mm thickness. Do dust the dough before rolling so that it will not stick on the pin.

5) Heat a skillet on medium high heat for about 4 minutes. Place the flattened dough on the heated skillet. No oil is required.


6) Leave it for about a minute before flipping it over. A successful chapati should puff up while being cooked.

I failed at my first attempt to make Chapati because it just did not puff up. But with a little practice, I finally succeed. So do not give up even if you fail after the first attempt! Besides enjoying this with traditional indian food, chapati could also be used as a wrap skin minus the unhealthy carbs.


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