Chapati is one of the most popular types of Indian bread, made with just whole wheat flour, water, and salt. This foolproof chapati recipe helps you make perfectly soft, round Indian flatbreads with just three ingredients.
Follow my step-by-step guide, packed with rolling techniques, puffing secrets, and troubleshooting tips - all tested through my mom's trusted methods and my own experience.
Chapati, or roti, is a simple Indian unleavened flatbread made with whole wheat flour and cooked on a hot griddle. Soft and versatile, it pairs well with Indian dals, curries, and vegetable side dishes, making it a staple in everyday Indian meals.
If you love chapati, try my zucchini paratha and palak paratha - flavorful variations of this traditional flatbread that are perfect for quick, wholesome meals. Looking for a gluten-free alternative? Check out my red lentil wraps for a nutritious, high-protein option!
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Ingredients and Substitutions
You only need three basic ingredients to make soft and fluffy traditional Indian bread.
For exact ingredient quantities, see the recipe card below.
- Whole wheat flour: Use atta (Indian whole wheat flour) for the best results. If using strong wholemeal bread flour, see my flour adjustment tips below.
- Water: Lukewarm water helps hydrate the flour evenly, making the dough soft.
- Salt: A pinch of salt enhances flavor.
Can I Use Strong Wholemeal Bread Flour Instead of Regular Whole Wheat Flour?
Yes, but bread flour has a higher gluten content, making the chapati chewier rather than soft. Here's how to adjust the recipe:
- Sieve the flour once to remove larger bran pieces.
- Add one teaspoon of oil to soften the dough.
- Let the dough rest for 30-40 minutes instead of 20 minutes to relax the gluten.
How to Make Chapati
This traditional Indian bread is simple to prepare and forms the base of many Indian meals.
Step 1: Make the Dough
Step 1: Add 2 cups of whole wheat flour and a pinch of salt (if using) to a large bowl.
Step 2: Gradually add ¾ cup of lukewarm water, mixing in circular motions with your hands or a spoon. The amount of water may vary based on the flour type, so add it slowly until the dough starts coming together. If you feel dry patches, add a few extra drops of water.
Step 3: There should not be any dry flour.
Step 4: Knead for 3 to 4 minutes until the dough is smooth and soft. Cover and let it rest for 20-30 minutes to allow the gluten to relax.
Chapati Softness Test (Foolproof Dough Texture Trick!)
💡 Soft dough = soft chapatis. If the dough is stiff, chapatis will be hard! Try this simple press test to check the texture:
✅ Perfect dough: Press with your clean finger. If it dents easily and your finger stays clean, it's ready.
❌ Too stiff? Wet your hands and knead again for a couple of minutes. If it's really firm, add one teaspoon of water and knead.
❌ Too sticky? Sprinkle one tablespoon of flour and knead until smooth.
Step 2: Roll the Chapati
Step 1: Divide the dough into equal-sized balls. If you are new to making chapatis, start with smaller dough balls - they are easier to roll.
Step 2: Lightly dust a rolling surface with flour and roll each ball into a thin, round disc.
Tips for Rolling a Perfect Round Chapati
✅ Soft dough rolls easily – Check the dough readiness test before rolling.
✅ Minimal dry flour – Too much makes chapatis dry and tough. Shake off excess flour before cooking.
✅ Even pressure – Use light, outward strokes instead of pressing hard in one spot.
✅ Rotate while rolling – Turn the chapati slightly after each roll for a rounder shape.
Quick Roundness Check (Beginners' Trick!)
💡 Worried about uneven chapatis? Try this hack!
- Place a small plate or lid with sharp edges on top of the rolled chapati.
- If the edges match, it's round enough!
- If not, and you really want a perfect round shape, cut the chapati using the lid and remove the excess dough.
Step 3: Cook the Chapati
Step 1: Heat a tava (griddle) or skillet over medium-high heat. Place a rolled chapati on the hot tava. Cook for 30-40 seconds until small bubbles appear.
Step 2: Flip and cook the other side for another 30-40 seconds.
Step 3: Flip again and gently press down using a clean kitchen towel or spatula on the edges to trap steam inside. This helps the chapati puff up like a balloon.
Step 4: Remove from heat and brush with oil, ghee, or butter for extra softness.
Why Didn't My Chapati Puff? (Troubleshooting Guide)
If your chapati didn't puff up, follow these quick fixes:
✅Check the Dough – The dough should be soft and well-rested. If it's too stiff, add a little water and knead again.
✅Limit Flipping – Flip the chapati only thrice or 4 times while cooking. Flipping too often prevents steam from building inside.
✅Test the Heat – The griddle must be hot enough. Sprinkle a few water droplets on it - if they sizzle instantly, it's ready!
Serving and Storage Tips
- Serve warm with Indian dal, vegetable curries, or any vegetable side dish.
- To keep chapatis soft overnight, stack them with a thin layer of oil or ghee between each.
- If making ahead, refrigerate rolled but uncooked chapatis between parchment sheets and cook when needed.
Looking for ideas on what to serve with chapati? Check out my chapati-based lunch plates featuring balanced meals with curries, stir-fries, and dals — all paired with soft Indian bread like this!
Best Way to Reheat Chapatis After Freezing
Thaw the frozen chapatis completely and then reheat them.
✅ On a tava (griddle) – Heat for 15-20 seconds per side.
✅ Microwave trick – Wrap in a damp paper towel and heat for 15-20 seconds.
✅ Oven method – Wrap in foil and warm at 160°C (320°F) for 5 minutes.
FAQs
Yes! Use a stand mixer with a dough hook on medium speed for 4-5 minutes until the dough is soft and elastic.
Yes, store it in an airtight container and refrigerate for up to 2 days. Before using, knead again to restore softness. If the dough is firm, add a teaspoon of water.
Keep them in a cloth-lined container to prevent drying out.
Recipe
Easy Chapati Recipe (Soft & Fluffy Indian Bread)
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Ingredients
- 2 cups whole wheat flour Atta
- ¾ cup water Use more as needed
- 1 teaspoon oil optional
- ½ teaspoon salt optional
Instructions
- Prepare the Dough – In a large bowl, mix whole wheat flour and salt (if using). Gradually add lukewarm water, mixing with your hands or a spoon until no dry flour remains. Knead for 3-4 minutes until the dough is smooth and soft. If the dough feels dry, wet your hands and knead again.
- Rest the Dough – Cover and let the dough rest for 20-30 minutes. This helps relax the gluten, making it easier to roll and ensuring soft, pliable chapatis.
- Roll the Chapati – Divide the dough into equal-sized balls. Lightly dust a rolling surface with flour and roll each ball into a thin, round disc (about 6-7 inches wide). Avoid using too much dry flour while rolling, as it can make chapatis tough.
- Cook the Chapati – Heat a tava (griddle) or skillet over medium-high heat. Place a rolled chapati on the hot tava and cook for 30-40 seconds until small bubbles appear.
- Flip & Puff – Flip the chapati when small bubbles appear. After 30-40 seconds, flip again and press gently on the edges to encourage puffing.
- Final Touch – Remove from heat and brush with oil, ghee, or butter if desired for extra softness.
- Serve – Enjoy warm with any Indian curry, dal tadka, or vegetable side dish.
Notes
Tested Tips From My Kitchen To Make Perfect Indian Bread
- Soft Dough = Soft Chapatis: Knead well and let the dough rest for 20-30 minutes before rolling. If the dough feels stiff, add water and knead again.
- Minimal Dry Flour for Rolling: Too much flour makes chapatis dry and tough. Shake off the excess before cooking.
- Cooking Heat Matters: Always cook chapatis on a hot griddle. Test by sprinkling water - if it sizzles, it's ready!
- Flip Only Twice: Over-flipping prevents steam buildup, which is key for puffing up chapatis.
- For Softer Chapatis: Stack them in a cloth-lined container immediately after cooking to trap moisture.
- Best Way to Reheat: Warm on a tava for a few seconds or wrap in a damp towel and microwave for 15-20 seconds.
- Storage Tips: Store leftover chapatis in an airtight container for up to 12 hours at room temperature or freeze rolled chapatis for later use.
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