Indian Whole Wheat Griddle Breads: Chapatis

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This was quite nice. Thanks Aarti.

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To DJain
This is the way chapatis are made in western states of india but with much less oil/butter and a skilled cook would be able to roll the folded triangles into perfect circles.What you are talking about is roti/phulka more of a north indian type.

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This is a great recipe--but it is not a recipe for chapatis. Chapatis are rolled out once and are round; cooked in a tawa and then finished on a flame to puff them up.

This is a recipe for plain parathas. Parathas are layered and triangular shaped as in this recipe.

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In the search of trying to recreate the chipatis I had while in Uganda I was excited to see this show and try it. They were pretty easy to make but I wasn't sure just how thin to roll them and in retrospect I should have rolled them thinner. They did puff up without any issue though. A keeper for sure to use with other recipes.

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These were great and so easy to make. And were just perfect with the Vindaloo!

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These were great! I DVR Aarti's shows and save them forever and was able to watch her make these about four times before trying so I didn't even need the recipe. It's so simple! I couldn't quite get the technique of rolling to make them perfect triangles but they puffed up nicely and tasted great! I used ghee and might actually try a tiny bit of salt after the final oil like one of the other viewers suggested but I might not... I actually made them along with her chick pea and artichoke masala. GREAT! I LOVE Aarti's recipes! I love love love Indian food and never thought I could cook it. She's really made it less intimidating to enter the Indian food arena.

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Fun and easy to make!! Didn't absorb as much sauce from the Beef Vindaloo as I thought it would. But, the combination of the Beef Vindaloo and Raita wrapped up in a chapati reminded me of a gyro with a flavor explosion!!

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Finally! I have been looking for a chapati recipe for 15 years. While the ingredients are simple, the technique is not. Thank you for showing me how my husband's family creates those tender layers of yumminess. I began making these before the episode even ended. My husband was amazed that with one try, my chapati's were just like those from his childhood. Thanks for the cooking lesson, Aarti!

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Tasty? Tasty? OMG!!!!!
This is by far one of the best dishes (indian to come out of this kitchen! WOW - I can't believe how balanced all the flavors are once this cooks down and how tender and wonderful the meat tastes. I had a really hard time not getting full on continually tasting the dish before I even served it!!!! I didn't have a sirloin on hand so I used a chuck roast and cut it up...I just cooked it for about an hour and a half instead of 45 min. I also just had to add my own 'thingy' I quartered button mushrooms and added them with the meat...YUM! I served this over brown rice couscous and made the raita and the flat bread she made in this episode.
I had a bit of a time making them puff up as much as she did on the show but as she said she has been making these since she was a girl - so I feel pretty good about how mine turned out!!!

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These were so good. Mine puffed up right away, they were all mishapen, I couldn't get the rolling to create the correct shape down, but delicious. I used regular flour and while they were cooking and after I put the oil on, I salted them gently.