Go Back
–+ servings
Print
A stack of cooked wholemeal chapatis cooling on a rack.

Wholemeal Chapati Recipe

A stack of homemade Wholemeal Chapati tastes amazing with curries, stews, or grilled dishes. Ideal for dipping, scooping, and wrapping when you want a simple flatbread.

Course: Bread
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Author: Boanita De Sousa

Ingredients

  • 125 g – 1 cup wholemeal flour
  • ¼ tsp salt
  • 125 ml – ½ cup lukewarm water – or as needed
  • 2 tsp ghee – optional
  • More wholemeal flour – for rolling

Instructions

  1. In a bowl, combine the flour, salt, and water to form a soft dough. Add more water only if needed. Knead until the dough is smooth and pliable, then cover it with a damp cloth and let it rest for 10 minutes.
  2. Divide the dough into 8 equal portions.
  3. Roll each portion into a smooth ball.
  4. Lightly flour your board and flatten one dough ball into a small disc.
  5. Roll the disc into a thin circle, turning it as you roll to keep the shape even.
  6. Heat a skillet over medium heat.
  7. Once the skillet is hot, place a chapati on it. When it starts to change colour and puff up, flip it.
  8. Flip again after a few seconds. Use a flat spatula to press gently on the puffed areas so they rise fully. Keep flipping until both sides develop light golden-brown spots.
  9. Repeat the same process for the remaining chapatis.
  10. If you like, brush the chapatis with a little ghee as they cook.
  11. Stack the cooked chapatis, placing a sheet of kitchen towel between each one to absorb moisture.
  12. Serve hot.

Recipe Notes

Chapatis keep well at room temperature for up to 2 days when wrapped in aluminum foil or stored in an airtight container. They can also be refrigerated for 5–6 days. Reheat in a skillet.