Chapatis Recipe
Photo: Karry Hosford
If you want to make these ahead, keep them moist and pliable under a damp towel.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 127
Caloriesfromfat 26 %
Fat 3.6 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.3 g
Protein 4 g
Carbohydrate 20.3 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 288 mg
Calcium 0.0 mg


1 cup whole wheat flour
3/4 cup bread flour
1 teaspoon fine sea salt
3/4 cup warm water (100° to 110°)
2 tablespoons olive oil


Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in large bowl. Stir in water and oil to form a thick dough; mix well.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Cover and let rise at room temperature 1 hour.

Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a ball. Let rest 5 minutes.

Roll each ball into a 6-inch circle on a lightly floured surface.

Heat a large cast-iron skillet over medium-high heat. Working with 1 portion at a time, cook 4 minutes on each side or until lightly browned with dark spots.

Peter Berely,

Cooking Light

May 2002
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