Recipes for "chapati"

Gather all ingredients.

Mix whole wheat flour, all-purpose flour, and salt in a large bowl. Use a wooden spoon to stir in water and oil. Mix until a soft, elastic dough forms and add more water, if needed.

Knead dough on a lightly floured surface until smooth.

Divide dough into 10 equal portions, or less if you want larger chapatis. Roll each piece into a ball and let rest for a few minutes.

Heat a lightly greased skillet over medium heat. Use a rolling pin to roll dough balls out on a lightly floured surface until very thin.

When the skillet starts to smoke, place a chapati in it. Cook until bottom has brown spots, about 30 seconds, then flip and cook 30 seconds more.

Repeat to cook remaining chapatis.

Mix flour and salt together in a bowl. Stir in water to form a soft dough.

Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin.

Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.

Sift together flour and salt in a bowl. Stir in olive oil and water, and then knead until firm and elastic. Divide into four balls, and roll as flat as possible with a rolling pin.

Heat a frying pan over medium-high heat. Cook the chapati on both sides until golden brown, about 1 minute per side. If desired, sprinkle with additional olive oil before serving.

Mix mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl until well combined. Add flour, a little at a time, and knead until a stiff but pliable dough forms; if dough becomes too stiff, add a few drops of water. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and set aside for 10 minutes.

Preheat a nonstick griddle to medium heat.

Divide dough into eight lemon-sized portions and roll out on a lightly floured surface to a 1/4-inch thickness. Working in batches, fry chapatis on the hot griddle using up to 1 teaspoon of oil for each side. Cook until brown spots have started to form on the bread and the dough is cooked through. Brush with melted butter and serve hot.

Mix together 2 cups flour and salt in a large bowl until well combined. Slowly mix in enough warm water to make a thick dough. Mix in oil until combined.

Transfer dough to a cool surface and knead for a few minutes, adding 2 teaspoonfuls flour. Return dough to the same bowl, cover with a clean cloth, and let rest for 30 minutes.

Preheat the oven to 200 degrees F (95 degrees C).

Heat a large skillet or griddle over medium heat.

Divide dough into orange-sized balls. Flatten into 6-inch circles.

Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.