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Indian flatbread chapati

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For our chapati recipe you only need a few ingredients and no oven. Whether dry-baked or deep-fried in oil - the Indian flatbreads are simply delicious and can be combined in many ways.

For the chapatis:
  • 125g whole wheat flour

  • 0.5TL salt

  • 1 teaspoon vegetable oil

preparation
  1. For the chapatis, mix the flour and salt, stir in the oil and 80 ml of lukewarm water with a spoon, knead into a dough with your hands. Let it soak for 10 minutes, knead again for 5 minutes until the dough is smooth.

  2. Divide into 10 portions and roll out into flat cakes, each 15 cm in diameter.

  3. Heat a cast iron pan without fat, bake 1 flat sheet of dough in it until the first brown spots appear. Turn and brown the other side as well.

  4. In India, a special flour called "Chapati Ata" is used for flatbreads, which we can only buy in Asian shops.

  5. Also try our recipe for flatbread and paratha. More fancy India? Discover Indian recipes, such as this recipe for Chicken Tikka Masala and Indian Carrot Salad.

Nutritional values

Reference amount for an average adult according to LMIV (8,400 kJ / 2,000 kcal)

  • energy

  • Calories

  • carbohydrates

  • fat

  • protein

Chapati recipe: light and crispy

Indian flatbread is called chapati and is traditionally baked from whole wheat flour and unleavened. In Pakistan and northern India, the chapati is a staple food and its preparation is very simple: flour and salt are mixed and then mixed with a little oil and lukewarm water. Instead of oil, you can also use ghee - an edible fat made from clarified butter that is an important part of numerous Pakistani and Indian dishes. After a swelling time of about ten minutes, the dough is kneaded smoothly for another five minutes and portioned into individual flat cakes in a pan. You can either serve the flatbreads as an accompaniment to spicy dishes or serve as filled chapatis, for example: Filled with cottage cheese, pineapple, banana and curry, the Indian flatbreads become an appetizing starter in just 25 minutes. The dough for the chapatis is improved with ginger and wheat germ. Tip: Our chapatis are also ideal as a party snack. They can be prepared excellently with a cold filling and are great to eat without a plate. They also go wonderfully with our Raita, a fresh yogurt dip.

Chapati recipe: bake soft and unleavened flatbreads

There is also a second variant of preparing unleavened Indian flatbread, because in addition to dry baking in the pan, it is also possible to deep-fry the flatbreads - as in our recipe for Tandoori Chicken. Baking in fat on both sides causes the flatbreads to rise like a balloon - similar to a Berlin pancake or donut. The hot air can only escape when it is cooled down or pierced, so that the flatbreads collapse. The ingredients for pooris are the same as for chapati, only the swelling of the dough takes a little longer, about an hour. Pooris are traditionally served warm with a spicy curry made from potatoes, but they also go well with other Indian dishes. By the way: In India, a special whole wheat flour is used to prepare flatbreads such as chapati: Atta. It has a yellowish to light brown color, a relatively high gluten and protein content and makes the dough for naan, chapati, pooris and other thin breads very stretchy.