Easy homemade chapati made with wholemeal and plain flour for soft, flexible flatbreads perfect for curries, stews, or wraps. This traditional Indian bread recipe uses simple ingredients and comes together quickly in one bowl. Ideal for everyday meals or batch cooking.

Soft, warm, and perfectly golden, these homemade chapatis are a staple in many kitchens. Made with a mix of wholemeal and plain flour, they’re quick to prepare and perfect alongside curries, stews, and more.

Ingredients

150 g (1¼ cups) wholemeal flour
150 g (1¼ cups) plain (all-purpose) flour, plus 4 tbsp extra for kneading and rolling
1 tsp salt
3 tbsp vegetable oil (2 tbsp for the dough, 1 tbsp for cooking)
210 ml (¾ cup + 2 tbsp) hot water

Instructions

Mix the Dough:
In a large mixing bowl (or stand mixer), combine the wholemeal flour, plain flour, and salt. Stir to evenly distribute.
Add Oil and Water:
Pour in 2 tablespoons of oil and about three-quarters of the hot water. Mix to form a dough, gradually adding the rest of the water as needed until you have a soft, pliable dough.
Knead:
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Shape the Dough:
Divide the dough into 10 equal portions. Roll each into a ball.
Roll Out the Chapatis:
On a lightly floured surface, roll out each ball into a thin, round chapati, similar in thickness to a tortilla. Place each rolled chapati on baking parchment to make them easier to handle.
Cook the Chapatis:
Heat a large frying pan or griddle over high heat and lightly brush with oil. Once hot, cook each chapati for 30–60 seconds per side, or until charred brown spots appear.
Keep Warm:
Transfer each cooked chapati to a plate and keep warm in the oven on its lowest setting or in a warming drawer.
Repeat and Serve:
Repeat with the remaining dough, brushing the pan with a little oil before each chapati. Serve warm.

Tips

Use hot (not boiling) water to help soften the dough.
Knead the dough thoroughly for the best texture.
Keep rolled-out chapatis covered with a clean cloth to prevent drying before cooking.
Preheat the pan fully before cooking each chapati for a better puff and nice spots.

Variations and Substitutions

Flour options: You can use 100% wholemeal or 100% plain flour depending on preference or availability.
Oil substitute: Melted ghee or olive oil can be used instead of vegetable oil.
Herbed chapatis: Add finely chopped fresh herbs like coriander or fenugreek leaves to the dough for flavor.
Gluten-free: Use a gluten-free flour blend, but note that texture and pliability may vary.

FAQs

Can I make the dough ahead of time?
Yes. Cover tightly and refrigerate for up to 24 hours. Bring to room temperature before rolling.

Why aren’t my chapatis puffing up?
The dough may be too dry, under-kneaded, or the pan not hot enough. Try adjusting one factor at a time.

Can I freeze cooked chapatis?
Yes. Let them cool, then stack with parchment between each and freeze in an airtight bag. Reheat in a hot pan or microwave.

Serving Suggestions

Serve chapatis warm with curries, daal, or spiced vegetable dishes.
Pair with hummus or tzatziki as a flatbread.
Use as a wrap for grilled meats or falafel.
Brush with garlic butter for a flavorful side.

Why You’ll Love This Recipe

Made with simple pantry staples
Soft texture with just the right chew
Versatile and pairs with countless dishes
Quick to cook on the stovetop
A great alternative to store-bought flatbreads