Indian Chapatti Bread

Indian Chapatti Bread

These bread are perfect for breakfast or as a side dish to one-pot meals!


  • Clarified butter (ghee) – 2 tablespoons
  • Salt – 1 pinch
  • Water – 200 ml
  • Whole wheat flour – 300 g


Step 1: Knead the Dough Mix the flour and a pinch of salt. Knead the dough, gradually adding about 200 ml of hot water. Knead the dough for 5-8 minutes, dusting it with a little flour, until it is smooth, elastic, and not sticky. Melt 1 teaspoon of clarified butter, grease the dough ball with it, and let it rest covered for 1 hour.

Step 2: Fry the Bread Divide the dough into 12 portions and roll out each on a little flour, shaping them into round flatbreads (about 15 cm in diameter). Heat a skillet (preferably cast iron) and cook the bread one by one for 1-2 minutes on each side until brown spots appear. Drizzle with the remaining melted butter and sprinkle with a little salt. Serve warm.

Tip: If you don’t want to eat all the bread immediately after baking, don’t drizzle them with melted butter but let them cool. Then, before serving, briefly reheat them under a preheated broiler at 240°C on each side, drizzle with melted butter, sprinkle with salt, and serve. The bread taste best fresh, so try to serve them soon after preparation.

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