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Indian Whole Wheat Griddle Breads: Chapatis Recipe

Indian Whole Wheat Griddle Breads: Chapatis

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Average Rating:

Total Reviews: 28

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  • on January 07, 2013

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    Tasted pretty good. I liked the oil in it and made the Chapati soft. It could have used a bit more salt.

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  • on September 23, 2012

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    These are so easy. What I did to intensify the flavor was add a little more salt and used a roasted garlic infused oil. It was great!

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  • on January 19, 2012

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    I watched Aarti make these chapatis on TV - then I gave it a go. They are incredibly easy and delicious. I used Ghee. I will be making these over and over again. They puffed up almost immediately - great recipe

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  • on October 21, 2011

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    Making these is so fun! They also do not have the heavy, dense texture that whole wheat can sometimes have. They are a great option if you don't want tortillas, bread or rice.

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  • on August 09, 2011

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    Easy to make and so delicious with so many things. Excellent alternatives to tortillas. Good like everything Arty does. Thanks

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  • on May 24, 2011

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    These are gross... i'm going to try to fix this recipe tomorrow
    Edit: tonight i revised the recipe and it worked out GREAT! i used 1.5 cups wheat flour, half cup AP flour, 1 cup water, 3+ heaping teaspoons sugar, 1+ teaspoon salt, garlic powder. Combine in a bowl until it forms a ball will all of the flour. rub ball with a bit of oil and cover for as long as you can (30 min. (no I didn't knead the dough Then separate into golfball sized pieces and keep covered in bowl. flatten ball in your hand, coat in AP flour and roll out as thin as possible. dry frying pan on medium until dough lightens, flip as often as you like to make sure you don't get brown/burnt spots. have another burner on high with a rack over it (if you have gas no rack needed. the dough will puff up (maybe not all the way, but at least a little bit. don't get it too burnt! remove from heat, brush with butter and a pinch of salt. look at youtube for videos of people making roti/phalka/chapati.

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  • on April 01, 2011

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    LOVED! I tried both oil and butter inside the dough and found that the buttered ones were more flavorful and once you figure out how to fold and roll the dough, they are fairly easy to make. I made some hummus to go with the chapatis and it was delicious; highly recommend this recipe to everyone. I will definitely be making these again.

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  • on March 14, 2011

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    I made these to go with the aloo gobi dish. They're a bit of a pain to make & they're pretty bland, need a bit more salt in the dough. Probably won't bother making them again. I wasn't sure if I rolled them too thin? And I could only roll them out into triangles once I'd folded them.

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  • on March 13, 2011

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    Very good, a little "wheaty" for me though

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  • on March 11, 2011

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    fun to try making, but I probably won't make this again. Agree that it could use a little salt or something to give it more flavor - a little bland tasting even with the spicy vindaloo filling.

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