Chapati — The Bread That Shows Up on Tuesday

The biryani was already done when I thought about the chapati—Amma always said the bread was what made a meal feel finished, and her hands knew how to roll a perfect round without looking. These days I roll mine a little uneven and I think that is alright. Chapati does not ask you to be precise. It asks you to show up, press the dough, set it on the tawa, and let the heat do the rest—which is, when I think about it, exactly what an ordinary Tuesday asks of all of us.

Chapati

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 8 chapatis

Ingredients

• 2 cups whole wheat flour (atta), plus more for dusting
• 1/2 teaspoon salt
• 3/4 cup warm water, plus more as needed
• 1 teaspoon neutral oil or ghee (optional, for softer dough)
• Ghee or butter, for brushing (optional)

Instructions

1. Make the dough. In a large mixing bowl, whisk together the whole wheat flour and salt. Drizzle in the oil if using, then add warm water a little at a time, mixing with your hand between additions. Knead for 8–10 minutes until the dough is smooth, soft, and slightly tacky but not sticky. Add water a tablespoon at a time if the dough feels stiff.
2. Rest the dough. Cover the bowl with a damp cloth or plate and let the dough rest for at least 15 minutes at room temperature. This relaxes the gluten and makes rolling easier.
3. Divide and roll. Divide the dough into 8 equal balls. On a lightly floured surface, use a rolling pin to roll each ball into a thin, roughly 7-inch circle. Rotate the dough a quarter turn every few rolls to keep an even thickness.
4. Cook on the tawa. Heat a cast-iron tawa or flat skillet over medium-high heat until very hot. Place one chapati on the dry surface and cook for 30–45 seconds, until small bubbles begin to form on the surface.
5. Flip and puff. Flip the chapati and cook for another 30–45 seconds. Then, using tongs, hold the chapati directly over an open flame for a few seconds per side, turning quickly, until it puffs and develops char spots. Alternatively, press gently with a folded cloth on the tawa to encourage puffing.
6. Brush and serve. Remove from heat and brush lightly with ghee or butter if desired. Stack finished chapatis in a clean towel to keep them warm and soft while you cook the remaining rounds.

Nutrition (per serving)

Calories: 115 | Protein: 4g | Fat: 1g | Carbs: 23g | Fiber: 3g | Sodium: 148mg