Soft Chapati Recipe

Why You’ll Love This Recipe

I like this recipe because the chapatis come out soft, pliable, and flavorful every time. I enjoy how versatile they are—I can serve them with breakfast, lunch, or dinner. I also love the layering method, which makes them flaky and special compared to plain flatbreads.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

5 cups all-purpose flour
1 tablespoon salt
1 tablespoon sugar (optional)
2¾ cups water
6 tablespoon ghee or cooking oil (to add to the flour, and to smoothen the dough)
½ cup ghee or cooking oil (to knead as well as fry the chapati)

Directions

1. Mix flour, salt, and sugar in a large bowl. Add 3 tablespoons of ghee or oil and combine.

2. Gradually add water while kneading for about 10 minutes until the dough is soft and smooth. Add a little extra flour if too sticky.

3. Add another 3 tablespoons of ghee or oil, knead for 2 minutes, then cover with a damp cloth or plastic wrap. Let rest for 30 minutes.

4. Divide the dough into 10 balls. Lightly flour your counter and roll each ball into an 8-inch circle. If the dough resists, let it rest before rolling again.

5. For layered chapatis: brush each rolled circle with melted ghee or oil, sprinkle lightly with flour, then roll into a rope. Coil the rope into a circle, tuck in the end, and let rest covered for 10 minutes.

6. Roll out each coiled ball again into an 8-inch circle about ⅛-inch thick.

7. Heat a non-stick or heavy pan on high, then reduce to medium. Place a rolled chapati on the pan and cook until brown spots form and it puffs slightly. Flip and brush with ghee. Cook 1–2 minutes per side until golden.

8. Repeat with the remaining dough. Serve warm.

Servings and Timing

This recipe makes 10 chapatis. Prep time is 15 minutes, resting time is 40 minutes, cooking time is 30 minutes, and the total time is about 1 hour and 25 minutes.

Variations

I sometimes like to use whole wheat or atta flour for more fiber. I also replace water with milk or buttermilk for softer chapatis. For a lighter version, I reduce the oil during frying or skip the layering step to make plain chapatis.

Storage/Reheating

I store chapatis in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm them in a dry skillet or wrap them in foil and place in a 300°F oven for 5–7 minutes. They can also be frozen for up to 2 months—just reheat on a hot pan until soft again.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, I like using atta flour for a healthier, more traditional version.

Why do my chapatis turn out hard?

They might be overcooked or the dough wasn’t rested enough. I always let the dough rest at least 30 minutes for softness.

Can I make chapatis without oil?

Yes, but I find they’re softer and more flavorful with at least a little oil or ghee.

How do I get layers in my chapati?

I brush with oil, sprinkle flour, roll into a rope, coil, and then roll again—this creates the flaky layers.

What’s the best pan for chapati?

I prefer a heavy-bottomed skillet, tawa, or cast-iron pan for even cooking.

Can I make the dough ahead of time?

Yes, I sometimes refrigerate the dough overnight, then let it come to room temperature before rolling.

Can chapatis be frozen?

Yes, I freeze cooked chapatis between layers of parchment and reheat them on a hot pan.

Can I use butter instead of ghee?

Yes, but I prefer ghee since it has a higher smoke point and adds authentic flavor.

Do chapatis puff up while cooking?

Yes, if rolled evenly and cooked on the right heat, they puff beautifully.

What dishes go best with chapati?

I enjoy them with curries, lentils, grilled meats, or even just with tea and a little honey.

Conclusion

I love making these soft chapatis because they’re flavorful, flaky, and versatile. Whether I’m serving them with a hearty stew or just enjoying them warm off the pan, they always feel comforting and satisfying. This recipe has become my go-to for authentic homemade chapatis.