Homemade Whole Wheat Indian Chapatis


We love to eat traditional Indian Chapatis with our meals – on any given day you might find us having chapatis for breakfast, lunch or dinner.  I try to avoid store-bought tortillas as much as possible because of all the preservatives and unnecessary ingredients.  I have finally gotten a routine down, and after lots of practice, I would safely say I can whip up a batch of homemade whole wheat chapatis in no time!

Here is my recipe:

  • 3 cups of whole wheat flour {I use freshly ground hard white wheat}
  • 5 tablespoons of butter, melted
  • 1 cup of hot water
  • 1.5 teaspoon of unrefined sea salt

Mix all ingredients in a stand mixer until a smooth dough is formed.  You want to divide the dough into 12 equal portions. Cover the dough with a damp towel and allow it to rest for a while.  I usually mix the dough and form the dough balls a couple of hours before I want to make chapatis.  You can certainly make the chapatis immediately, but the dough might be sticky or end up tough. I use an electric tortilla press to form my chapatis, and then I cook them partially on the press, and finish on a hot cast-iron skillet.  {I use a skillet to make it go faster, I can be pressing one chapati, while cooking another!}  If you don’t have a chapati press, a rolling pin works just as well – and I’m sure with enough practice you might even get round chapatis – I have yet to achieve that feat with a rolling pin though!  As you cook the chapatis, if you press down with a big flat spatula, and turn the chapati, it should “puff up,” flip it over and cook briefly on the other side.  I stack my cooked chapatis in a tortilla warmer and serve them hot!


Do you make homemade chapatis?  Can you roll a round one to save your life? I honestly have a hard time eating a store-bought chapati now.  There is no comparison!  My husband’s only complaint is if we run out!