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Indian Chapati Bread


"A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!"
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30 m servings 110 cals
Original recipe yields 10 servings


  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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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Read all reviews 136
  1. 183 Ratings

Most helpful positive review

This recipe was good, but it's easy to wind up with chapati that are hard and dry. To get chapati that are soft and flexible it is crucial that the skillet is very hot, as per the instructions,...

Most helpful critical review

A lot harder to make than I expected.

Most helpful
Most positive
Least positive

This recipe was good, but it's easy to wind up with chapati that are hard and dry. To get chapati that are soft and flexible it is crucial that the skillet is very hot, as per the instructions,...

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 th...

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 t...

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 ...

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 t...

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 h...

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 pa...

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!!!!

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 b...