Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.
What are Chapatis?
Chapatis (also chapattis, rotis and more) are a type of flat bread, commonly made in most parts of India. There are very few ingredients and they are both quick and simple to make. Chapatis make a delicious accompaniment to many Indian main meals or can be served with a starter of such as spiced onions or spicy dips.
The Ingredients Required for Making Chapatis
In order to make these delicious, Indian chapatis, all you will require is the following:
(Makes six chapatis of about 5" in diameter)
4 ounces wholemeal flour
3 fluid ounces lukewarm water
1 tablespoon sunflower oil
Pinch of salt
Butter (or ghee) for spreading on the cooked chapatis
How to Prepare the Chapati Dough
Preparing the chapati dough is incredibly straightforward. Simply add the flour, salt, water and oil to a bowl and mix thoroughly by hand until a soft dough is formed. Adding a little oil to your hands will help to stop the dough from sticking to them. Knead the dough for a couple of minutes then cover the bowl with a damp tea towel or even clingfilm and leave for ten to fifteen minutes.
Rolling Out the Chapatis
When the chapati dough has been rested, it should be separated in to six equal parts. Each part should then be rolled in to a ball (slightly smaller than a golf ball) and flattened by hand in to a pate.
A little plain (all-purpose) flour will be needed in order to roll out the chapatis. When rolling the chapatis, it is imperative that you do not press down too hard. Let the rolling-pin do the work and roll each one out in to a circle of about 5" in diameter.
Pan Frying your Chapatis
Bring a non-stick frying pan up to a fairly high heat. Note, however, that no oil or grease should be added as the oil already incorporated in the chapati dough will be sufficient. The chapatis should be fried one at a time, for about thirty seconds each side. The chapati is ready to be turned when air bubbles can be seen forming on its surface.
The chapati should continue to be cooked until it begins to rise quite significantly and essentially fill with air, again for up to thirty seconds on each side. It should then be removed from the pan and spread immediately with a little butter (or ghee) and either served immediately or when the accompanying dish is ready.
A Fantastic Video Showing How to Make Chapatis (Rotis)
Cooked Chapatis Ready to Serve
© 2010 Gordon Hamilton
Have you ever tried making Chapatis?
Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 18, 2012:
HI, Chris. You're welcome - enjoy! :)
Chris Foster on July 16, 2012:
thanks very much i'll never buy chapatis again so easy when someone tell you THANKS again
Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 22, 2012:
Gald it helped you out, Ellen. Hope you make and enjoy these chapatis.
Ellen on April 22, 2012:
tried making these in Sunday School when we were learning about Elijah and the widow but the recipe had left out the water so came home and looked up your site which has really helped!!
Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on February 16, 2012:
Good to hear they worked out for you, anjila. Thanks for visitng and for letting me know.
anjila on February 15, 2012:
i tried it and have manage to make it perfectly...its so delecious
thanks for everything
Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on October 05, 2010:
Go for it, ThreeFootHat. They are incredibly simple to make and delicious.
ThreeFootHat from Chicago on October 05, 2010:
I love these! I've never tried making my own though. Maybe I should give it a shot.
Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 17, 2010:
Thank you, Christy!
They really are this easy - give them a go.
Christy Zutautas on March 17, 2010:
Fantastic hub, I'd love to try to make chapatis, and your photographs are amazing.