Whole Wheat Chapati Recipe

Whole wheat flour: This is the main ingredient that gives chapati its distinct texture and nutritional benefits.

Salt: Enhances the flavor of the chapati.

Water: Used to bind the flour and form a soft dough.

When rolling out the dough for chapati, ensure that you apply even pressure with the rolling pin to achieve a uniform thickness. This helps the chapati cook evenly and puff up nicely on the tawa.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used, but it won't have the same nutritional benefits or texture as whole wheat flour.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and can provide a slightly nutty flavor, making it a good alternative.

• whole wheat flour - Substitute with oat flour: Oat flour can be used for a gluten-free option, though the texture will be different.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity as it has larger grains.

• water - Substitute with milk: Milk can add a richer flavor and softer texture to the chapati.

• water - Substitute with yogurt: Yogurt can make the chapati softer and add a slight tanginess.

• Allow the chapatis to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled chapatis in an airtight container or a resealable plastic bag. If stacking, separate each chapati with a piece of parchment paper to avoid sticking.
• Store the container or bag in the refrigerator if you plan to use the chapatis within a few days. They should stay fresh for up to 3 days.
• For longer storage, freeze the chapatis. Lay them flat on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable freezer bag or airtight container. This method prevents them from sticking together.
• When ready to use, thaw the chapatis at room temperature or in the refrigerator. Reheat on a hot tawa or griddle until warm and pliable.
• To maintain the softness of the chapatis, wrap them in a clean kitchen towel or aluminum foil after reheating. This helps retain moisture and keeps them soft.

• Wrap the chapati in a damp cloth and microwave for 20-30 seconds. This helps retain moisture and keeps the chapati soft.
• Place the chapati directly on a hot tawa or griddle for about 30 seconds on each side. This method revives the freshness and adds a slight crispiness.
• Heat a non-stick pan over medium heat, place the chapati in the pan, and cover with a lid. Let it warm for 1-2 minutes, flipping halfway through. The steam created will keep the chapati soft.
• Use an oven preheated to 350°F (175°C). Wrap the chapati in aluminum foil and bake for about 5-7 minutes. This method is ideal for reheating multiple chapatis at once.
• If you have a gas stove, you can directly place the chapati over a low flame using tongs. Flip it quickly to avoid burning, and this will give a slightly charred flavor similar to fresh chapatis.

• Mixing bowl: Use this to combine the whole wheat flour and salt, and to knead the dough.

• Measuring cups: These are essential for accurately measuring the whole wheat flour and water.

• Measuring spoons: Use these to measure the salt precisely.

• Rolling pin: This tool helps in rolling the dough balls into flat circles.

• Tawa: A flat griddle used to cook the chapatis until golden brown spots appear.

• Spatula: Useful for flipping the chapatis on the tawa to ensure even cooking.

• Dough scraper: Handy for dividing the dough into small balls.

• Clean cloth: Use this to cover the dough balls to prevent them from drying out before cooking.

Prepare ingredients in advance: Measure and mix the whole wheat flour and salt ahead of time to streamline the process.

Use warm water: Warm water helps the dough come together faster and makes it easier to knead.

Preheat the tawa: Ensure the tawa or griddle is hot before you start cooking to reduce cooking time.

Batch rolling: Roll out multiple chapatis at once and stack them with a light dusting of flour in between to save time.

Cook in pairs: If you have a large enough tawa, cook two chapatis at the same time.