Reviewed: Jan. 31, 2010

very tasty. i'm west indian and we make a similar "roti" so i know that its crucial to allow the dough to rest before cooking in order for it so get puffy (the longer the better but like others have said 30 minutes minium). in addition, i put the cooked chapati on a small bowl (smaller than the chapati) and microwave it on hi for about 20 to 30 seconds. puffs up each time!

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4 users found this review helpful

Reviewer:

Lisa

Reviewed: Jan. 18, 2010

My Dad is Bangladeshi, and is also a good cook. One of the best things he made was chapati bread. I thought this recipe was FANTASTIC, and just like how he makes it!! THANKS!! I wanted to point out that its a good idea to leave it on the pan for a little longer than it recommends. Let it get a little dark-brown in some spots. It gives it that taste like it was actually made in a tandoori oven. That's my only suggestion!

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Reviewer:

TanyaR90

Cooking Level: Intermediate

Reviewed: Dec. 25, 2009

Easy and delicious.

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Reviewer:

NSTARK

Cooking Level: Intermediate

Reviewed: Nov. 17, 2009

I served this flatbread with fresh taco salad. Very good! A little bit hard to roll out. For the 2nd batch I added another 1/4c olive oil - much easier. I also used this recipe for chicken turnovers. Good!

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Reviewer:

Pollyanna

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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Reviewer:

Mrs. Gandee

Cooking Level: Intermediate

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

Reviewed: Sep. 20, 2009

Always make this bread with curries.

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Reviewer:

Karen Martin

Cooking Level: Expert

Home Town: Rexdale, Ontario, Canada

Living In: Marsaskala, Malta Island, Malta

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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Reviewer:

sillasmiles

Cooking Level: Expert

Home Town: Durand, Michigan, USA

Living In: Shelby Township, Michigan, USA

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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5 users found this review helpful