Reviewed: Aug. 10, 2007

Perfect chappati. So easy to make, and it was so much fun!! I added cumin seeds to the dough and it just totally brought everything together and complemented the indian food i served with it very well. I will always make this every time I make indian food now. It's too easy and way too good.

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ObMD4JC

Cooking Level: Expert

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Reviewed: Jul. 24, 2007

I made this as directed and my whole family really enjoyed it. I'll definitely make it again.

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KPITTS1

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: May 23, 2007

It was good but not great. Next time will add some flavoring. Easy to make.

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BLUEALUE

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: Apr. 14, 2007

The chapati still tasted a bit raw to me, even after rolling it as thinly as possible. Even so, it's pretty good bread!

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halfenese

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Reviewed: 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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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Feb. 2, 2007

I rubbed pesto on one side and served it with hummus, I have to say everyone enjoyed it! I"ll definitely make it again, it's easy, fast and versitile!

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superstar85ca

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Reviewed: Jan. 4, 2007

Great recipe! I added tumeric, corriander powder and a pinch of sugar. Definitely will add to my recipe binder.

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2 users found this review helpful

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tiavava

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Reviewed: 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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9 users found this review helpful

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SCFD Fire Station 7

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Oct. 10, 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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Sayuri

Cooking Level: Intermediate

Living In: Lima, Lima, Peru

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Reviewed: Aug. 3, 2006

I made this bread tonight with a soup that I found on AllRecipes. It was really pretty good!! Very simple to make. I'd like to try it again sometime, and experiment with some spices for a little different flavoring. Very versatile.

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Crystal E.

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Reviewed: Jul. 12, 2006

great. for the hot water, I used broth from dahl I made. Served both together, yum. Thanks!

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CITEREH

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Hickory, North Carolina, USA

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Reviewed: 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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MIUKAT

Cooking Level: Professional

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Reviewed: Feb. 18, 2006

Wonderful. I have been disappointed that none of the grocery stores in my area carry Chapati, but when I found this recipe I couldn't wait to try it. It did not disappoint. I will most likely make this often, and keep some on hand.

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Bethany

Cooking Level: Expert

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Reviewed: 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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John D'Eye

Cooking Level: Intermediate

Home Town: Aldershot, Hampshire, England, U.K.

Living In: Orléans, Centre, France

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Reviewed: Nov. 20, 2005

very good

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MOMMYOFPEPPER

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Reviewed: Sep. 29, 2005

Yes, this recipe was very simple. It was also quite bland. I guess that I was looking for something more like naan. I think that a little sugar would have done wonders. I don't think I will try this recipe again. thank you though.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: 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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Jenny PBJ

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: 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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KIMBERJS

Cooking Level: Expert

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