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David's Chappatis

This is an adaptation of the chappati recipe by David Swan. Basic recipe makes six 7x7 inch chapattis. (I make smaller ones, so have 20+ chappatis; easier to make.)



  1. Whisk together 2 cups chappati flour and one tsp. salt until fully mixed.
  2. Make a well in the flour and add enough cold water to make a soft, moderately sticky dough. Turn this out onto a heavily floured surface, and knead until smooth, elastic and no longer sticky, adding about 1/2 cup more flour.
  3. Put in bowl, cover with saran wrap and refrigerate for 30 minutes.
  4. Remove the dough and again knead until it regains its elasticity.
  5. On a floured surface roll dough out to about a 3/16 inch thickness in an oblong shape. Cut into 6 equal-sized pieces.
  6. Heat a quarter pound unsalted butter until all solids and water are removed (ghee).
  7. Each piece of rolled dough is treated in the following manner:
    Using a brush, paint the entire surface with a thin layer of ghee. Fold over 1/3 of the dough onto the remainder. Paint the fresh surface with ghee, fold over the single 1/3 onto the previously folded 1/3. You now have the dough folded three layers high and only 1/3 the surface area. Paint the surface again and fold it 1/3 over lengthwise. Paint the unbuttered surface and fold the other end over it. This gives you a square (approx.) piece of dough 9 layers high. Do this to all of the pieces of rolled dough.
  8. Put dough squares on plate, cover with saran wrap and refrigerate for 30 minutes.
  9. On a floured surface now roll out each square of dough to again about 3/16 inch thick square, turning and rotating it to achieve this effect. Cut each piece into 4 to make smaller squares which are easier to handle.
  10. Heat your griddle to moderately hot, butter, and fry each until rich dark brown spots develop. The bread will puff up as the layers separate from the steam developing in the cooking dough. Flip several times, brushing ghee on the surface of chappatis if needed (total of about 2 minutes frying time ).
  11. Place chappati on plate and cover to keep warm, or place in warm oven until ready to serve.