🫓 Chapati
Chapati is a thin, round unleavened flatbread made from whole-wheat flour (atta), water and a pinch of salt. The dough is rolled out and cooked dry on a hot griddle until it puffs and gets light brown spots. It is soft, slightly chewy and plain-tasting, used to scoop up curries, dals and vegetables at everyday meals.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g whole-wheat flour (atta), plus extra for rolling
- About 200 ml warm water
- 1/2 tsp salt
Method
- Mix the flour and salt, add water gradually and knead for 8 minutes into a soft dough.
- Cover and rest for 20 minutes.
- Divide into 8 balls and roll each into a thin 18 cm circle.
- Cook on a hot dry griddle for 30–40 seconds per side, then press gently so it puffs; keep wrapped in a cloth.
How to make it lighter
- Plain chapati cooked dry is far lighter than buttered or oil-brushed flatbreads, so keep it plain.
- One medium chapati (about 45 g) is a typical portion; fill the rest of the plate with vegetables and dal.
- Roll them thinner and smaller to eat the same number of pieces with less flour.
History
Chapati is the everyday bread of much of India and Pakistan and also spread with South Asian communities to East Africa, where it is a common street and home bread in Kenya, Uganda and Tanzania.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Chapati and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →