My Favourite Flatbreads

Chapati myfavouritepastime.com_6710

I love eating Indian food so I cook chapati at least once a week. I always serve it with some dhal (lentils). Canada is the world’s largest exporter of lentils to the global marketplace, selling to over 100 countries each year. My children don’t love lentils as much as I do, but I cook it anyway. There are hundreds of chapati dough recipes, out there. This is one of my favourite ones. The secret to making good chapati is using the right flour. Unfortunately, my little corner of the world has little choice, when it comes to chapati flour. I hope this recipe appeals to you too!

Chapati myfavouritepastime.com_6711If you’ve never made chapati, please  (Watch this video on how to cook chapati)

Chapati Dough

Preparation time: 40 minutes, including 30 minutes resting time; Cooking Time: 1 hour; Makes: 12 small or 8 medium or 6 large chapatis.


  • 700g chapati flour (do not use all-purpose flour, in Canada, it makes terrible chapatis)
  • 1-2 teaspoons salt or to taste
  • 3 level tablespoons olive or canola oil
  • 3 level tablespoons plain yoghurt (optional)
  • 2 cups warm water, filled to the brim (heat in the microwave for 1 minute)


  1. Mix the salt and flour and make a well in the centre.
  2. Add the oil, yoghurt and water into the well and mix with a metal spoon until the dough comes together. Turn onto a well floured surface and knead 5 minutes until no longer sticky. The dough should be very soft.
  3. Cover with a lightly oiled cling film and let rest for at least 30 minutes. Roll and make 12 small or 8 medium or 6 large chapatis. (Watch this video on how to cook chapati)
  4. You can also divide this dough into 24 pieces, roll them very thin and cook lightly on both sides to make wraps.

Point to Note

  1. There are thousands of chapati dough recipes out there. This is one of the many recipes I use.
  2. The dough should be very soft, almost sticky and easy to roll.
  3. My little corner of the world has only one basic type of chapati flour which I don’t like very much but then I don’t have a choice, do I?

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

13 thoughts

  1. Aww, well, sounds and looks yummy! Lucky you to not be gluten sensitive!
    Hot in Canada? Hmm, it’s rainy and grey here, looks “fall-ish” feels cool. Life is good 🙂

    1. At least “Life is Good” am glad to hear that. It’s now kinda cool with a nice evening breeze. I am cooking some Yemeni Bread for dinner and I can’t wait to taste it. It looked so good in “You Tube” I just had to try it. I am lucky coz I don’t have any food allergies. I just choose what not to eat. Enjoy and best wishes!

  2. I will definitely have to try this! We just had Rogan Josh and I made naan. It’s my go to for Indian meals and the kids love naan. I have a feeling they would enjoy this just as much. Wonder how the flour hunt will go in my neck of the woods….

    1. Hi,
      Oh boy I can imagine Rogan Josh and naan….naan is one of my most favourite meals. I haven’t made some in a while but I hope to do so soon. How is life? I have to visit your blog now. Thanks for always being here despite my laziness. I truly appreciate your presence, always. Take care and XOXO to the lovely boys!

        1. The tough schedules are coming for me in November when the sports season starts and I become a Chauffeur, shuttling across the city from one game to the other. Let me enjoy October while it lasts. Take good care of yourself!

    1. No the flour is absolutely not gluten free. It’s made from Fine Durum flour, wheat flour and and wheat bran. It’s called “Golden Temple Fine Durum Atta Flour Blend.”
      How goes life? it’s rather hot, here, today. Have a pleasant day!

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