This easy Chapati recipe makes soft, delicious Indian flatbread with simple ingredients. Made with atta (Indian whole wheat flour), chapati is an everyday bread that\u2019s perfect with curries, dips, or used as a wrap.<\/p>\n Making soft chapati at home is easier than you might think. The dough comes together with atta, warm water, ghee, and oil, then rests briefly before being rolled thin and cooked on a hot tawa or pan.<\/p>\n I\u2019ll show you how to make chapati step by step, including how to keep it soft, help it puff while cooking, and prevent it from turning dry.<\/p>\n More details about the ingredients and measurements are in the recipe card below!<\/p>\n Here\u2019s how to make soft chapati step by step. The key is to add the water gradually, let the dough rest, and control the heat while cooking so the chapati stays soft and puffs beautifully.<\/p>\n Step 1<\/strong>: In a large bowl or straight on your working surface, add the flour, salt, ghee, and oil. Mix well until you get clumps of flour.<\/p>\n Step 2<\/strong>: Add the water gradually while kneading the dough. Depending on the flour you are using and its brand, you may not need the whole cup of water.<\/p>\n Step 3<\/strong>: Now you should have smooth and not a sticky dough, that bounces slightly when pressed. Cover the dough and allow it to rest for about half an hour. This resting time makes the dough softer and easier to roll.<\/p>\n Step 4<\/strong>: Knead the dough for a few seconds. Make seven or eight equal size balls from the dough. Dredge the ball in atta (whole wheat flour) and then roll it out to an eight inch diameter.<\/p>\n Step 5<\/strong>: If the dough is sticking while rolling, dust it again with atta and continue rolling. Place the rolled dough over a hot tawa or a flat pan.<\/p>\n Step 6<\/strong>: Reduce the heat to medium and wait for a few seconds until the surface of the bread looks slightly dry with a few small bubbles. Flip the bread. When the bottom side has light brown patches, flip the bread again.<\/p>\n Step 7<\/strong>: Gently press the edges of the bread, to help it cook through and puff up. Do not overcook the bread, when both sides have brown patches and have puffed, it is done. Leaving it for a longer time on the tawa or pan will make it dry.<\/p>\n Step 8<\/strong>: Place the hot chapati in a container with a lid, making sure to place either a parchment paper or a kitchen towel at the bottom to prevent the bread from getting soggy.<\/p>\n Step 9<\/strong>: Smear with ghee before serving and then serve with your favorite curry, dip, yogurt, or you can make it into a sandwich. Enjoy your homemade chapati!<\/p>\n<\/div>\n Chapati is best served warm and works beautifully with many different dishes.<\/p>\n Chapati can turn hard if the dough is too dry, if it hasn\u2019t rested long enough, or if the bread is overcooked. Add the water gradually until you have a soft, smooth dough, let it rest for 20 to 30 minutes, and remove each chapati from the pan as soon as it has puffed and developed brown spots.<\/p>\n Make sure the dough is soft and well rested and that you roll the chapati to an even thickness. The pan should also be properly heated before you add the rolled dough. When bubbles begin to form, flip the chapati and gently press around the edges to encourage it to puff.<\/p>\n Atta (Indian chapati flour)<\/strong> is the best choice for traditional chapati. It is a finely milled whole wheat flour that produces a soft, flexible dough. Regular whole wheat flour can have a coarser texture and may give you a different result.<\/p>\n You can replace some of the atta with all-purpose flour<\/strong> for a softer, lighter chapati. However, for the flavor and texture of traditional chapati, I recommend keeping atta as the main flour.<\/p>\n Place each hot chapati in a covered container as soon as it comes off the pan. Put a clean kitchen towel or parchment paper at the bottom to prevent condensation from making the bread soggy. You can also lightly brush the chapati with ghee before serving.<\/p>\n You can prepare the dough ahead and keep it well covered in the refrigerator. Let it come closer to room temperature before rolling so it is easier to work with.<\/p>\n<\/div>\n How to Store Chapati<\/p>\n Let the chapati cool completely, then place them in an airtight container or zip-top bag. Store them in the refrigerator for up to one week<\/strong>.<\/p>\n To reheat, warm each chapati on a hot tawa or pan for a few seconds on each side. You can also microwave it briefly, but avoid overheating it or the chapati may become dry.<\/p>\n Chapati can be frozen for up to 3 months<\/strong>. Once cooled, place parchment paper between the chapatis so they are easy to separate, then store them in a freezer-safe bag with as much air removed as possible.<\/p>\n You can reheat frozen chapati directly on a tawa or flat pan, flipping it several times until heated through and soft. This is my preferred method.<\/p>\n<\/div>\n![\"Close](\"https:\/\/www.munatycooking.com\/wp-content\/uploads\/2023\/12\/Chapati-4.jpg\")
<\/figure>\n\ud83d\udcfa Watch Me Make This Recipe<\/h2>\n
![\"Youtube](\"https:\/\/i.ytimg.com\/vi\/LEH44c4cFEY\/hqdefault.jpg\"\/)
<\/div>\n<\/div>\n<\/div>\n<\/figure>\n<\/div>\nWHY YOU\u2019LL LOVE THIS RECIPE<\/h2>\n
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![\"Chapati](\"https:\/\/www.munatycooking.com\/wp-content\/uploads\/2023\/12\/Chapati-1.jpg\")
<\/figure>\nINGREDIENTS<\/h2>\n
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HOW TO MAKE SOFT CHAPATI<\/h2>\n
![\"Adding](\"https:\/\/www.munatycooking.com\/wp-content\/uploads\/2023\/12\/Mixing-the-dough-with-oil.jpg\")
<\/figure>\n![\"Kneading](\"https:\/\/www.munatycooking.com\/wp-content\/uploads\/2023\/12\/Kneading-the-dough-for-chapati.jpg\")
<\/figure>\n![\"Covering](\"https:\/\/www.munatycooking.com\/wp-content\/uploads\/2023\/12\/Resting-the-chapati-dough.jpg\")
<\/figure>\n![\"Dredging](\"https:\/\/www.munatycooking.com\/wp-content\/uploads\/2023\/12\/Dredging-the-dough-ball-in-flour.jpg\")
<\/figure>\n![\"Showing](\"https:\/\/www.munatycooking.com\/wp-content\/uploads\/2023\/12\/rolled-out-chapati.jpg\")
<\/figure>\n![\"Small](\"https:\/\/www.munatycooking.com\/wp-content\/uploads\/2023\/12\/Flipping-the-raw-chapti.jpg\")
<\/figure>\n![\"Pressing](\"https:\/\/www.munatycooking.com\/wp-content\/uploads\/2023\/12\/Gently-pressing-the-chapati-to-puff-up.jpg\")
<\/figure>\nPRO TIPS<\/h2>\n
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![\"Folded](\"https:\/\/www.munatycooking.com\/wp-content\/uploads\/2023\/12\/Chapati-3.jpg\")
<\/figure>\nVARIATIONS<\/h2>\n
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How to Serve Chapati<\/h2>\n
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![\"Freshly](\"https:\/\/www.munatycooking.com\/wp-content\/uploads\/2023\/12\/Chapati-2.jpg\")
<\/figure>\nFREQUENTLY ASKED QUESTIONS<\/h2>\n
Why Is My Chapati Hard?<\/h3>\n
Why Does My Chapati Not Puff Up?<\/h3>\n
What Is the Best Flour for Chapati?<\/h3>\n
Can I Make Chapati With All-Purpose Flour?<\/h3>\n
How Do I Keep Chapati Soft After Cooking?<\/h3>\n
Can I Make Chapati Dough Ahead of Time?<\/h3>\n
STORING<\/h2>\n
Refrigerate<\/h3>\n
Freeze<\/h3>\n