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Indian Chapati Bread
SUBMITTED BY:
INSHA87
PHOTO BY:
DetectiveL
"A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!"
RECIPE RATING:
Read Reviews
(41)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
3/4 cup hot water or as needed
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DIRECTIONS
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
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REVIEWS
Reviewed on Jan. 19, 2008 by Kevin
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Kevin
Jan. 19, 2008
This recipe was good, but the instructions to flatten it out like a tortilla are misleading, since spreading them as thin as a tortilla results in chapati that are hard and dry. Thicker chapati will be softer and more flexible.
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22 users found this review helpful
This recipe was good, but the instructions to flatten it out like a tortilla are misleading,...
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Reviewed on Aug. 16, 2007 by
rhondarella
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rhondarella
Aug. 16, 2007
I spent two years in Kenya, and my friend Julie made these for us. She was from Uganda. She rolled her dough balls into long ropes,rubbed them with oil and coiled them into rounds then rolled them out. They were crispy and light. If you let them rest they will raise when put in the skillet. Thanks for the memories!
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15 users found this review helpful
I spent two years in Kenya, and my friend Julie made these for us. She was from Uganda. She...
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Reviewed on May 31, 2005 by KIMBERJS
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KIMBERJS
May 31, 2005
Good recipe. I enjoyed the mild, nutty flavor of the wheat flour. Since it is just my husband and I, it was easy to cut the recipe in half. I also added a couple pinches of sugar for just a hint of sweetness. I really enjoyed the fact it took me no more time to make the Chapati than it does to make biscuits! Another recipe for my binder of favorites. Thanks for submitting it!
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14 users found this review helpful
Good recipe. I enjoyed the mild, nutty flavor of the wheat flour. Since it is just my...
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Reviewed on Oct. 29, 2006 by
Sayuri
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Sayuri
Oct. 29, 2006
I did these tonight and they're excellent! They are great with some chicken curry! It's such an easy and good recipe my family's addicted to this bread by now. I find it's absolutely necessary to let the dough rest for about 30-45min. because by then it will be soft, easy to handle and it will cook perfectly and form little bubbles as soon as you put it on the heat.
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11 users found this review helpful
I did these tonight and they're excellent! They are great with some chicken curry! It's such...
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Reviewed on Jul. 9, 2006 by MIUKAT
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MIUKAT
Jul. 9, 2006
Super fast and easy. Start making the dough before your main meal, so it has time to relax for rolling. You'll be much happier rolling if you wait 30 minutes after forming balls. Tastes best when it gets dark brown spots and puffs up a bit. Yum.
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11 users found this review helpful
Super fast and easy. Start making the dough before your main meal, so it has time to relax...
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Reviewed on Jul. 25, 2005 by
Jenny PBJ
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Jenny PBJ
Jul. 25, 2005
Great, quick recipe. I needed a bit more water, and had to fry each flatbread for about 60-70 sceonds per side. I added 2 tsp tumeric and 1 tbsp coriander seeds, and the breads came out a nice bright yellow. They went really well with a simple curried potato & cauliflower dish. I'm going to use this recipe tonight to make some sandwich wraps for steak, mushrooms, and rice. Thank you!
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9 users found this review helpful
Great, quick recipe. I needed a bit more water, and had to fry each flatbread for about 60-70...
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Reviewed on Feb. 28, 2007 by
Diyeana
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Diyeana
Feb. 28, 2007
I halved the recipe and made four chapati. I really did like the taste of it (I added some tumeric and a pinch of sugar as suggested by others.) Just make sure you roll them out thin and be patient when heating up the pan (it needs to be hot and smoking!) Medium High heat is better, imo, to get it hot so it will crisp up better. I served this with Chicken Tandoori and Indian Basmati Rice.
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5 users found this review helpful
I halved the recipe and made four chapati. I really did like the taste of it (I added some...
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Reviewed on Oct. 11, 2006 by
SCFD Fire Station 7
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SCFD Fire Station 7
Oct. 11, 2006
My wife and I loved this recipe. Very quick and easy and turned out great. Used a stainless steel pan to cook in, will try a cast iron pan next time so clean up isn't so hard.
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5 users found this review helpful
My wife and I loved this recipe. Very quick and easy and turned out great. Used a stainless...
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Reviewed on Dec. 23, 2005 by
John D'Eye
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John D'Eye
Dec. 23, 2005
No more Indian restaurants for me!! Why go out if I can eat Chapati Bread this good. I tried it with the Chickpea Curry recipe submitted by Aminah A. Rahman. Fabulous!!!!
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4 users found this review helpful
No more Indian restaurants for me!! Why go out if I can eat Chapati Bread this good. I tried...
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Reviewed on Nov. 21, 2007 by
pinky osi
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