Easy chapati recipe for soft flatbreads

Okay, so I have to tell you about this easy chapati recipe that changed my life. Well, maybe not my whole life, but definitely my weeknight dinners. I used to think making soft, fluffy chapatis at home was some kind of magic trick, but turns out it’s actually super simple. And now I’m obsessed.

The best part? You only need like three ingredients. Okay fine, four if you count water. But still – that’s it! No fancy equipment, no weird ingredients you have to hunt down at some specialty store. Just flour, water, oil, and salt. And suddenly you’ve got these warm, delicious flatbreads that go with everything. Curries, soups, even just slathered with butter as a snack. Trust me, once you make these, you’ll never go back to store-bought.

Recipe Card

Recipe Title: Easy chapati recipe for soft flatbreads

Servings: 8 chapatis

Prep Time: 20 minutes

Cooking Time: 15 minutes

Calories: 120 kcal per chapati

Ingredients:

• 2 cups whole wheat flour (atta)
• 1 teaspoon salt
• 1 tablespoon oil or ghee
• 3/4 cup warm water (more if needed)
• Extra flour for dusting
• Extra oil or ghee for cooking

Directions:

1. Mix flour and salt in a big bowl.
2. Add the oil and mix it in with your fingers until it looks like breadcrumbs.
3. Slowly add warm water while mixing with your other hand until it forms a dough.
4. Knead for 5-7 minutes until smooth and elastic. Add more flour if sticky.
5. Cover with a damp cloth and let rest for 15 minutes.
6. Divide into 8 equal balls.
7. Roll each ball into a thin circle on a floured surface.
8. Heat a pan over medium-high heat.
9. Cook each chapati for about 30 seconds until bubbles form, then flip.
10. Press lightly with a cloth to help it puff up, then flip again.
11. Brush with a little oil or ghee if you want it extra soft.
12. Keep warm in a towel until serving.

See? Not scary at all! The first time I made these I was convinced I’d mess them up, but they’re actually really forgiving. Even if they’re not perfectly round (mine never are), they still taste amazing.

Nutrition Info (per serving)

Ingredient Swaps

Tips

• Don’t skip the resting time! That’s what makes the dough easy to work with.
• If your chapatis aren’t puffing up, your pan might not be hot enough.
• Store leftovers in an airtight container – they reheat great in a toaster or microwave.

FAQ

Q: Why are my chapatis hard?
A: Probably cooked too long or not enough oil in the dough. Try cooking them faster on higher heat.

Q: Can I make these without oil?
A: Yeah, but they won’t be as soft. The little bit of fat really helps!

Q: How thin should I roll them?
A: Like 1/8 inch thick – not paper thin, but not thick like a pancake either.

So that’s my go-to easy chapati recipe. I make these at least twice a week now – they’re perfect with dal, curry, or just with some yogurt and pickle. And the more you make them, the better you’ll get at rolling them into actual circles (unlike mine that always look like abstract art).

Give it a try and let me know how it goes! And if you come up with any fun variations, tell me – I’m always looking for excuses to make more chapatis.