Chapati

    Find recipes for Indian chapati bread, including wholemeal chapatis to serve with curry or use as a wrap. Browse our entire collection of flatbreads for more ideas.

    6 recipes

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    43 reviews
     
    12min

    I make it for my diabetic husband all the time. Serve these with your favourite fish or vegetable dish.

    Recipe by: Lovely

     
    142 reviews
     
    30min

    This classic Indian flatbread is a cinch to make. They are perfect with any Indian themed dinner and also make a delicious sandwich wrap.

    Recipe by: INSHA87

     
    2 reviews
     
    6min

    The Indian chapati, sometimes called a 'roti' is the purest form of bread in that it contains no yeast or additives. It is fantastic to use as a savoury accompaniment or wrap but also as a base for a breakfast treat. I make them regularly for breakfast and with curry dishes. Once mastered they take only a few minutes. There are some key aspects to the method though and I know many Indians who can't make them! Key things: Use an iron based pan (non stick or otherwise), use a lot of flour when rolling out so that they don't stick to the surface. Roll on a flat surface like marble, granite or as good a formica top. Make sure the pan is really hot! 3 minutes to make up ingredients, 1 minute to make!

    Recipe by: TonyArnold

     
    1 review
     
    2hr

    A fantastic flatbread to eat with stews, curry, chilli or whatever you fancy! Mine are always kind of crooked oval shapes - it doesn't matter, that's the beauty of it being hand made! Aim for a circle, but don't worry if you don't end up with that shape.

    Recipe by: cazmantis

     
    1 review
     
    35min

    An easy recipe for the traditional Indian flatbread, chapati. If you can find chapati flour, use that instead of the wholemeal and plain flours. Look for chapati flour in your local Asian market.

    Recipe by: Pankaj

     
    2 reviews
     
    1hr20min

    High in fibre and easy to make, chapatti breads are a classic accompaniment to Indian meals.

    Recipe by: Brenda Houghton

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