Breads & Bakingbonappetit4.0
Chapatis
It takes just a few pantry ingredients (you likely have them on hand already) to make this easy chapati recipe from the late chef Rebecca Collerton.
👥 12 Servings🔥 Cook: 25 min👤 Rebecca Collerton📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●wooden spoon
- ●skillet
- ●oven
📝 Preparation Steps
1
Whisk 1 cup (120 g) whole wheat flour and 1 cup (125 g) all-purpose flour in a large bowl. Make a well in the center and add ¼ cup plain yogurt, 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ¾ cup water. Mix with a wooden spoon until a shaggy dough forms.
(120 g) whole wheat flour1 cup(125 g) all-purpose flour, plus more for dusting1 cup. Diamond Crystal or 1½ tsp. Morton kosher salt1 Tbsp
2
Turn out dough onto a lightly floured surface and knead, adding more all-purpose flour as needed, until dough is smooth, elastic, and no longer sticky, 8–⏱️ 10 minutes. Dust with more all-purpose flour, wrap in plastic, and let rest at least ⏱️ 1 hour at room temperature.
3
Divide dough into 12 pieces. Working with 1 dough ball at a time and keeping the other pieces covered with plastic wrap, roll out on a lightly floured surface to 8" rounds (if dough springs back when rolled, let rest a few minutes before proceeding).
4
Heat a dry large skillet, preferably cast iron, over medium-high heat. Cook a round of dough until lightly charred in spots and browned in others, about ⏱️ 30 seconds per side. Transfer to a wire rack. Repeat with remaining rounds. Do Ahead: Chapatis can be cooked ⏱️ 45 minutes ahead. Wrap in foil and keep warm in a 250° oven. Editor’s note: This recipe for chapatis was first printed in our January 2016 issue. Head this way for more of our favorite bread recipes →
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