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.

    7 recipes



    Dish type


    43 reviews

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

    Recipe by: Lovely

    153 reviews

    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

    5 reviews

    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

    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

    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

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

    Recipe by: Brenda Houghton

    No reviews

    Chapatis are eaten daily with most meals. They are tastiest when cooked as the last part of meal preparation and eaten straight away, hot from the hob. However, they can be made beforehand and can also be eaten cold with some curry meat or veg wrapped in the middle. Every Indian cook will have their own method of making the dough with the aim of making the the chapati puff up once being heated. The size and thickness of chapatis vary from region to region in India. The recipe below is for Gujarati style chapatis which are very thin and soft and best served with ghee or butter spread on top whilst still hot.

    Recipe by: Indian.Rubies

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