How to Make Chapatis: Madhur Jaffrey’s Chapatis Recipe
Written by MasterClass
Last updated: Dec 12, 2024 • 3 min read
Make Madhur Jaffrey’s simple chapati recipe just before you sit down to eat—they cook up quick and are best served warm, brushed with ghee or melted butter.
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What Are Chapatis?
Chapatis, also known as chapathis, phulkas, or rotis, are an unleavened griddled flatbread made with stone-ground whole wheat flour, called ata (also spelled atta). The ingredients may be minimal, but making chapatis is equal parts art and science. “The word chapati is actually quite interesting,” Madhur says. “It means ‘to slap.’ There is a little slapping—or a lot of slapping—in the making of a chapati.”
Chapatis cook very fast—make them right before you sit down to eat.
Chapati vs. Naan: What’s the Difference?
These two iconic Indian flatbreads vary in a few distinct ways.
- Cooking method: Chapatis are typically cooked on a flat frying pan, griddle, or skillet known as a tava or tawa, or directly over a gas stovetop grate. Naan bread is traditionally cooked in a tandoor clay oven, or grilled.
- Ingredients: Naan is a leavened bread consisting of white wheat flour (like all-purpose flour), yeast, and plain yogurt, served as-is or seasoned with various ingredients, like garlic or onions. Chapati is an unleavened flatbread, made from just whole wheat flour and water (though some recipes may also call for oil and salt). As a result, naan is dense and pillowy, and chapatis have more of a tender, flaky structure similar to a flour tortilla. A chapati-style dough layered with fillings is known as paratha.
- Uses: Chapatis are an everyday kind of flatbread—easy to pull together and mild enough to complement any meal. Naans are typically enjoyed for special occasions, or at Indian restaurants.
Madhur Jaffrey’s Chapatis Recipe
makes
prep time
15 mintotal time
3 hr 25 mincook time
10 minIngredients
- 1
In a large bowl, combine the flour and the lukewarm water. Knead the mixture with your hands until it comes together into a soft and pliable dough, about 10–15 minutes. Form the dough into a smooth ball, and transfer it to a clean bowl.
- 2
Cover the bowl with a damp cloth or kitchen towel, and let the dough rest at room temperature for at least 3 hours.
- 3
After 3 hours, turn out the dough onto a lightly floured surface, and continue kneading the dough for a few more turns. Using a bench scraper or a sharp knife, divide the dough into 6 pieces, and roll each piece into smooth balls between your palms. Flatten each ball into a thick disc. Cover the discs with the kitchen towel, dampening it with a bit more cool water as needed.
- 4
Warm a medium cast-iron skillet, an Indian-style tava, a Mexican comal, or a crepe pan over medium heat. (Madhur likes to use her trusted nonstick, flat, heavy crepe pan—the same one she uses in class.)
- 5
Sprinkle a little more flour over your work surface if needed, and roll out the first chapati. (To prevent the remaining dough balls from drying out, keep them covered while you work.) Using a rolling pin, roll the dough into an even 6-inch round, flipping it multiple times and dusting with as little flour as possible.
- 6
Pass the chapati between your palms to tap away excess flour, then slap it onto the center of the prepared pan. Cook the chapati for 20–30 seconds without moving it: This is the moment when the bread will form its signature light brown spots.
- 7
Use a fine metal spatula to flip the chapati, and cook it for an additional 20–30 seconds on the second side. Flip it again, and gently press down on the chapati with a dry, wadded-up kitchen towel, rotating clockwise in between presses, for 10–20 seconds more. The chapati should puff up as the trapped steam is distributed through the applied pressure. (If you are using an electric stove and the chapati doesn’t puff up, put an oven rack directly over a hot burner and put the cooked chapati on it until it swells, for 1–2 seconds.)
- 8
Transfer the finished chapati to a plate lined with a clean dish towel or tea towel, and fold the towel over the top of the chapati to keep it warm while you work.
- 9
Give the pan a quick wipe to clear away any charred flour, and repeat the cooking process with the remaining dough balls. Lower the heat while you roll out the dough, and increase it back to medium when you’re ready to cook to prevent scorching.
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