This Chapatis recipe is from Kenya. It was brought to East Africa by East Indian settlers. The flat bread requires no leavening, and is often used to soak up rich vegetable or meat sauces. They are flaky and have a similar taste and texture to pastries. If eaten with a vegetable or meat sauce, it’s like eating a pastry pie. They also make great wraps!

CHAPATIS RECIPE

Embark on a culinary adventure with the art of making chapatis. These soft, flavorful flatbreads are the perfect accompaniment to a wide range of Indian dishes, providing both comfort and a taste of tradition.

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Prep Time 12

Cook Time 5

Total Time 12 5

Course Main Course

Cuisine Africa

Servings 4 servings

Calories 100 kcal

Equipment

1 bowl
1 plastic
1 fridge

Ingredients

2½ Cups Whole Wheat/Spelt Flour
½ Cup Rye/Gluten Free Flour
1¼ Cups water (lukewarm)
¼ Cup Light Coconut Milk
3 Tbsp Butter or Oil
1 Tsp salt (optional)

Instructions

Combine Flour, water, coconut milk, 2 Tbsp butter or oil and salt in bowl and until the flour is hydrated and then form a ball of dough by kneading it for about 2 minutes or if you have a dough mixer you can use that instead.
Cover the bowl loosely with plastic and let stand at room temperature for 4 to 12 hours. (if you are not using it right away, place it in the refrigerator. It should keep for about 3 days.)
Dust a surface with flour and then knead the dough for 1 full minute. Add more flour if the dough is still too sticky. Let the dough sit for about 5 minutes.
After 5 minutes, knead the dough for another 1 minute.
Roll the dough out until it is about a half inch thick. Put 1 tablespoon of butter or oil and then roll from one end as you would a cinammon roll.
Divide the roll it into 12 equal pieces and place on a floured plate. Sprinkle some flour on top and place in the refrigerator for at least ½ hour.
On a floured surface, roll out the pieces into round circles. (You can roll them out as thick or as thinly as you prefer)
Heat a griddle or a pan, on medium heat, and grill both sides, until golden brown. Serve warm!

Video

Notes

There are many chapati recipes but we particularly like this one because although you have to soak the dough for eight hours, it's still easy to make, uses healthy ingredients and it also tastes great with sauce or on its own. Chapatis can be used the same way tortillas are. Try spreading a nut butter, a sweet jam or a combination of both for a quick and tasty snack.

Keyword cereal

Nutritional ingredients of Chapatis

Chapatis, a staple in Indian cuisine, are not only a delight to the taste buds but also a source of essential nutrients. Let’s dive into the nutritional components that make chapatis a wholesome addition to your diet:

Carbohydrates for Energy: Chapatis are primarily composed of carbohydrates, which serve as a significant source of energy for your body. They provide the fuel needed to power through your day.
Dietary Fiber: Whole wheat chapatis, made from whole grain flour, are rich in dietary fiber. Fiber supports healthy digestion, aids in regulating blood sugar levels, and contributes to a feeling of fullness.
Protein Boost: Chapatis contain a moderate amount of protein, contributing to muscle repair and growth. Combining them with protein-rich foods like lentils or vegetables creates a balanced meal.
Essential Vitamins: Chapatis contain essential B vitamins such as niacin, thiamine, and riboflavin. These vitamins play crucial roles in energy metabolism, brain function, and overall well-being.
Minerals Galore: Minerals like iron, magnesium, and phosphorus are present in chapatis. Iron supports oxygen transport in the blood, magnesium promotes muscle and nerve function, and phosphorus aids in bone health.
Low Fat Content: Chapatis are naturally low in fat, making them a heart-healthy choice. You have the flexibility to add healthy fats like ghee or olive oil based on your preferences.
Antioxidants from Whole Grains: The whole wheat flour used in chapatis contains antioxidants that help protect your cells from oxidative stress and reduce the risk of chronic diseases.
Gluten Consideration: If you have gluten sensitivities or celiac disease, consider alternative flours like rice flour or chickpea flour to make gluten-free chapatis.

Serving Suggestions

When to Serve:

Everyday Fare: Incorporate chapatis into your daily meals, making each dish more satisfying.
Special Gatherings: Offer these flatbreads as a warm and inviting side for celebrations and feasts.

Audience:

Indian Cuisine Lovers: Those who appreciate the essence of authentic Indian flavors.
Home Cooks: Individuals keen on trying their hand at creating staple foods from around the world.
Bread Enthusiasts: Those curious about the intricacies of crafting soft, homemade bread.

Pair with:

Dal or Curries: Chapatis complement lentil stews and various curries, soaking up the delicious sauces.
Vegetable Dishes: Serve alongside a medley of sautéed vegetables or spiced potatoes for a wholesome meal.

Garnish:

Ghee or Butter: A brush of ghee or butter adds richness and enhances the flavor of warm chapatis.
Fresh Herbs: Sprinkle chopped cilantro or parsley for a burst of color and freshness.

FAQs of Chapatis

Can I use whole wheat flour? Absolutely! Whole wheat flour adds a nutty flavor and extra nutrients to your chapatis.
Why isn’t my chapati puffing up? Achieving a perfect puff requires proper rolling and cooking techniques. Practice and patience will help you master it.
Can I make chapati dough in advance? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day.
Are chapatis gluten-free? Traditional chapatis are made from wheat flour and are not gluten-free. However, alternative flours can be used.
How do I reheat chapatis? Wrap chapatis in a clean kitchen towel and heat them in a pan or microwave for a few seconds.

Unlock the secrets to crafting the perfect chapatis that evoke memories of traditional Indian kitchens. Get ready to embark on a culinary journey that brings the heart of Indian cuisine to your own table.