Best 3 Chapatis Indian Or Kenyan Wholewheat Flatbread Recipes

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Chapatis are a staple food in many Indian and Kenyan households, and for good reason. These unleavened flatbreads are soft, flavorful, and versatile, making them the perfect accompaniment to a wide variety of dishes. Whether you're looking for a traditional Indian chapati or a unique Kenyan variation, there's a recipe out there to suit your taste. In this article, we'll explore some of the best chapati recipes, providing you with all the tips and tricks you need to make perfect chapatis every time.

Check out the recipes below so you can choose the best recipe for yourself!

INDIAN WHOLE WHEAT GRIDDLE BREADS: CHAPATIS



Indian Whole Wheat Griddle Breads: Chapatis image

Provided by Aarti Sequeira

Time 1h15m

Yield 12 chapatis

Number Of Ingredients 4

2 cups whole wheat flour, plus more for rolling
Big pinch fine sea salt
1 cup water
1/4 cup olive oil, vegetable oil, melted butter, or ghee

Steps:

  • Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.
  • Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
  • When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.
  • Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.
  • To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it's sticky.
  • Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.
  • Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.
  • When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. But don't fret if your first few don't puff up; it takes practice! It will still taste delicious.
  • Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.

INDIAN CHAPATI BREAD



Indian Chapati Bread image

A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!

Provided by INSHA87

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 10

Number Of Ingredients 5

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
¾ cup hot water or as needed

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 110 calories, Carbohydrate 18.2 g, Fat 3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 234 mg, Sugar 0.1 g

CHAPATIS (INDIAN OR KENYAN WHOLEWHEAT FLATBREAD)



Chapatis (Indian or Kenyan Wholewheat Flatbread) image

This is a recipe by Guy Fieri that I saw on Guy's Big Bite. Easy and tasty - a really good recipe. The cooking time is for only one batch of griddling because it depends on how big your griddle is. Each flatbread counts as 1 WW point. Enjoy!

Provided by Nif_H

Categories     Breads

Time 40m

Yield 8 flatbreads, 8 serving(s)

Number Of Ingredients 3

1 1/2 cups whole wheat flour, plus extra for kneading and rolling out dough
1 teaspoon salt
1 cup water

Steps:

  • In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
  • Preheat a griddle over medium heat.
  • Divide dough into 8 equal balls. Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.

Tips:

  • Use the right flour: For the most authentic chapatis, use a finely ground whole wheat flour called "atta" or "chakki atta." If you can't find atta, you can use a combination of whole wheat flour and all-purpose flour.
  • Knead the dough properly: Kneading the dough is essential for developing the gluten in the flour, which will make the chapatis soft and pliable. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
  • Let the dough rest: After kneading, let the dough rest for at least 30 minutes. This will allow the gluten to relax and make the dough easier to roll out.
  • Roll out the dough evenly: When rolling out the dough, make sure to do so evenly so that the chapatis are of uniform thickness. This will help them cook evenly.
  • Cook the chapatis on a hot griddle: The ideal temperature for cooking chapatis is around 400 degrees Fahrenheit. If the griddle is not hot enough, the chapatis will not cook properly.
  • Flip the chapatis frequently: While cooking the chapatis, flip them frequently so that they cook evenly on both sides.
  • Serve the chapatis hot: Chapatis are best served hot, straight off the griddle. You can serve them with a variety of dishes, such as curries, vegetables, or dal.

Conclusion:

Chapatis are a delicious and versatile flatbread that can be enjoyed with a variety of dishes. They are simple to make, but there are a few tips and tricks that can help you make the perfect chapatis. With a little practice, you'll be able to make chapatis that are soft, fluffy, and delicious.

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