Reviewed: May 4, 2012

This was really good. I halved the recipe but made it into 8 chapatis. I used Durum Atta Flour to make it more authentic. You can usually find this flour in the international section at the supermarket. Make sure you knead really well till the dough is soft. Also to make it more authentic, after making the chapati I lightly sprayed them with canola oil (you can use melted butter or ghee) and rubbed them together.

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Reviewer:

♥PaliLuv♥

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Apr. 11, 2012

Simple and perfect

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Reviewer:

Jessica

Cooking Level: Intermediate

Reviewed: Mar. 7, 2012

Like previous reviewers commented, make sure your pan is super hot!

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Reviewer:

Barbarian

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

Love that these are whole wheat! My boys will eat anything as long as I serve these too! Thanks!

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Reviewer:

Buffy22

Reviewed: Feb. 15, 2012

These turned out very nice. I used a very hot iron skillet with no oil. Thank you for the great recipe!

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Reviewer:

KathyS

Cooking Level: Intermediate

Home Town: Crown Point, Indiana, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 7, 2012

bad !!! almost as good as Indian flan bread

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Reviewer:

kaelen rose

Reviewed: Jan. 6, 2012

Easy and great with hummus

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Reviewer:

Maskil

Reviewed: Oct. 15, 2011

I was a little nervous about the whole wheat flour making the chapati grainy, but it wasn't! We let it stand for 30 mins before cooking. Very delicious with the cranberry bean curry my friend served and the Cucumber Raita found on allrecipes.com. Definitely a keeper recipe.

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