Reviewed: Nov. 6, 2009

I halved this recipe because I only wanted 5 for my husband and I with our Toor Dal and Indian rice...I added some garlic and onion powder...this recipe should get 10 stars for ease...and it tastes just as good...VERY close to the packaged bread we buy at out local Indian market..thanks for the SIMPLE and GREAT tasting recipe

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Mrs. Gandee

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Reviewed: Oct. 28, 2009

Excellent Recipe! I didn't have any whole wheat flour so I just used plain flour instead and I also halved the recipe. They turned out very light and moist, and were great with a potato curry.

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Reviewer:

Jacquie5786

Cooking Level: Intermediate

Living In: Esperance, Western Australia, Australia

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Reviewed: Sep. 20, 2009

Always make this bread with curries.

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Karen Martin

Cooking Level: Expert

Home Town: Rexdale, Ontario, Canada

Living In: Marsaskala, Malta Island, Malta

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Reviewed: Sep. 15, 2009

super simple and very good!! went great with my dinner my family liked them..will make again thanks for such an easy recipe:-)

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sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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Reviewed: Sep. 4, 2009

This is an extremely easy recipe that requires so few ingredients, most of us already have these things on hand. The important things to note are 1.) The thinner the better. Use more flour on your hands/rolling pin or alittle extra oil to keep the dough from sticking. 2.) Medium-High heat is best rather than full high as it gives the dough time to brown all over. and 3.) letting the dough rest for a few min after kneading seriously helps its elasticity. Give it a go!!!

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Breanahope

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Reviewed: Aug. 28, 2009

It is a great recipe. I cheated and after rolling, traced a round bowl on the dough and I had perfectly round and delicious bread. Thanks!

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Sepi

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jul. 12, 2009

I followed the recipe exact with this one. It turned out terrific. I'm a terrible roller so most of my breads looked like amoebas instead of round. The only problem I had was that my pan kept smoking and set off a few smoke detectors. I am going to try for the same results at a lower temperature.

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Liz

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 20, 2009

I can finally say I know how to make Indian bread :):) .... The chapatis were excellent, however, I did a varience to it by adding 1.5 tablespoon of butter.... I like it & so did the family..

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chris

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: May 28, 2009

Made this recipe for the first time and it's as good as the ones i have at the restaurant. Will try with ghee next time for a little variety.

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guru

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Reviewed: May 12, 2009

i halved the recipe, and added a teaspoon of sugar. almost done with kneading, i sprinkled some cumin onto dough and knead together. then i heat the skillet, while resting the dough. i rolled it into 6,nice medium-sized chapaties. i greased the skillet with very little butter, and made sure it's smoking hot before i fry the chapatis...very delicious, i serve hot with dalca(vegetable curry dish) and it smells very good(love the cumin!)

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momoe

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Reviewed: Mar. 7, 2009

We made this to go with the gobi aloo recipe on this site. The recipe worked very well - I followed the recommendations to roll each piece into a rope, oiling it, and coiling it into a ball before rolling it flat with the rolling pin. I also let the dough sit for about 20 min. before cooking. I found that medium high heat (as recommended by another reviewer) was too high, and the vegetable oil burned onto the pan and was difficult to clean off. Medium heat or slightly below seemed to be hot enough, and the chapatis puffed up a little. I'll make this recipe again, but I may let the dough rest longer before cooking. Overall, very tasty and easy!

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Sair Fair

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Reviewed: Feb. 22, 2009

I no longer need to go to the indian resturants to order chapati bread...this is it! I didn't have flour, so I ran down to my nearest indian food store and purchased a bag of "atta" which is a blend of wheat and whole flour. I added a pinch of dried onions to the mix and used a cast iron frying pan lightly sprayed with pam. It was delicious. I appreciate a fellow reviewer, Mr. John D'Eye and served my chapati bread with the curried chickpeas. A definate keeper in my recipe box!

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Rebecca

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Feb. 10, 2009

Although traditional chapati are wheat-based, my mother's allergic to wheat, so I used all-purpose flour. These are incredibly easy to make and taste quite good. I added a pinch of coriander to the dough for a little bit of flavor. Roll these out very thin, or else they'll be a little on the chewy side!

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Vivian

Cooking Level: Intermediate

Home Town: Olney, Maryland, USA

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Reviewed: Feb. 5, 2009

Wonderful and simple flat bread. Used as wraps for mexican, but would love to just munch! Used alot of oil for cooking- will definately make again.

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KD

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Reviewed: Jan. 29, 2009

Great, easy and very versatile! I've made this over a dozen times and each time add different spices to go with my meal (thyme, cayenne, rosemary)

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Autumn

Cooking Level: Intermediate

Home Town: Mount Juliet, Tennessee, USA

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Reviewed: Dec. 17, 2008

Great recipe! I too added some curry and coriander, loved the flavor! I cut the recipe in half since I was just making them for myself. It went great with a chicken and eggplant curry that I made. I only let the balls rest for 15 minutes and they were fine, easy to roll out.

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akazooey

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Reviewed: Nov. 18, 2008

Those were good but tasted no different from Mexican tortillas. I was disappointed but at least it was edible.

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 16, 2008

Yum. Puffs up nicely and is so easy to make. This reminds me of Chinese scallion pancakes. We had this with butter chicken and eggplant curry. I made a half-batch because I also made rice. My son and husband wanted more! Should have made a full batch.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 21, 2008

Absolutely delicious! I just made this on a whim, following instructions exactly, and they turned out geat! Such a simple, great recipe. I'm happy to be able to satisfy my bread craving with such a fast recipe, and since I make lots of Indian dishes, I will be making this often. A definite keeper!

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