32 Delicious Indian Chapati Recipe Variations

Oh, the simple chapati—so much more than just flatbread! Whether you’re craving quick weeknight dinners, cozy comfort food, or something fresh and seasonal, these 32 delicious variations will transform your kitchen routine. Get ready to explore flavors that turn everyday meals into extraordinary experiences. Let’s dive in and discover your new favorite way to enjoy this versatile staple!

Classic Whole Wheat Chapati

Growing up, my grandmother’s kitchen was always filled with the warm, earthy aroma of freshly made chapati, and it’s a tradition I’ve carried into my own home. There’s something incredibly comforting about the simplicity of whole wheat chapati—soft, pliable, and perfect for scooping up curries or wrapping around fillings. I love making a big batch on Sundays to enjoy throughout the week, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• 2 cups whole wheat flour (plus extra for dusting)
• 3/4 cup warm water (about 110°F, or as needed to form a soft dough)
• 1 tbsp olive oil (or any neutral oil, for a softer texture)
• 1/2 tsp salt (adjust to taste)

Instructions

1. In a large mixing bowl, combine the whole wheat flour and salt.
2. Gradually add the warm water while mixing with your hands until a shaggy dough forms.
3. Drizzle the olive oil over the dough and knead for 8–10 minutes on a lightly floured surface until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes to relax the gluten.
5. Divide the dough into 8 equal-sized balls, rolling each between your palms until round.
6. Lightly dust your work surface with whole wheat flour and roll one ball into a thin, 6-inch circle, rotating it frequently to maintain an even shape.
7. Heat a cast-iron skillet or non-stick pan over medium-high heat (about 400°F) until a drop of water sizzles immediately.
8. Place the rolled chapati onto the hot skillet and cook for 30–40 seconds until small bubbles appear on the surface.
9. Flip the chapati using tongs and cook the other side for another 30 seconds, pressing gently with a spatula to encourage puffing.
10. Optional: Use a clean kitchen towel to press the chapati directly over a low gas flame for 2–3 seconds to puff it up fully, rotating quickly to avoid burning.
11. Transfer the cooked chapati to a plate and brush lightly with olive oil or ghee if desired.
12. Repeat steps 6–11 with the remaining dough balls, stacking the chapatis in a cloth-lined container to keep them soft.

Zesty and wholesome, these chapatis have a tender, slightly chewy texture with a nutty flavor that pairs beautifully with spicy lentil dal or grilled vegetables. I often tear them into pieces and use them as a base for open-faced wraps topped with avocado and sprouts—a quick, healthy lunch that always satisfies.

Garlic and Herb Chapati

Zesty garlic and fresh herbs transform humble chapati into something truly spectacular in my kitchen. Nothing beats the aroma of garlic sizzling in butter while I roll out these soft flatbreads—it’s become my go-to side dish for everything from curries to grilled meats. I actually started making this version after my herb garden went wild with parsley and cilantro last summer, and now my family requests it weekly.

Ingredients

– 2 cups all-purpose flour (plus extra for dusting)
– 3/4 cup warm water (about 110°F—warm to the touch but not hot)
– 1/4 cup chopped fresh cilantro (stems removed for better texture)
– 2 tbsp chopped fresh parsley (or substitute with more cilantro)
– 3 cloves garlic, minced (about 1 tbsp—adjust for preference)
– 2 tbsp unsalted butter, melted (or ghee for richer flavor)
– 1 tsp salt (fine sea salt dissolves best)
– 1 tbsp olive oil (or any neutral oil for the bowl)

Instructions

1. Combine 2 cups flour, 1 tsp salt, minced garlic, chopped cilantro, and chopped parsley in a large mixing bowl.
2. Gradually pour 3/4 cup warm water into the flour mixture while stirring with your other hand.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic—the dough should spring back when poked.
4. Coat the dough ball with 1 tbsp olive oil, place it back in the bowl, and cover with a damp kitchen towel.
5. Let the dough rest at room temperature for 30 minutes to relax the gluten for easier rolling.
6. Divide the rested dough into 8 equal portions and roll each into a smooth ball.
7. Lightly dust your work surface with flour and roll one dough ball into a 7-inch circle about 1/8-inch thick.
8. Heat a dry cast-iron skillet or non-stick pan over medium-high heat for 2 minutes until a water droplet sizzles immediately.
9. Cook the first chapati for 45-60 seconds until bubbles form and the bottom develops golden brown spots.
10. Flip using tongs and cook the second side for another 30-45 seconds until cooked through but still soft.
11. Remove the cooked chapati and immediately brush the top with melted butter using a pastry brush.
12. Repeat the rolling and cooking process with remaining dough balls, stacking buttered chapatis to keep them warm.
Now nothing beats tearing into these warm, buttery chapatis—the garlic infuses every bite while the fresh herbs provide bright notes that cut through the richness. I love serving them alongside chicken tikka masala or using them as wraps for spiced vegetables, and they stay wonderfully soft even at room temperature.

Spinach and Green Chili Chapati

Bursting with vibrant green hues and a subtle kick, this spinach and green chili chapati has become my go-to flatbread for busy weeknights. I first discovered this variation when trying to sneak more greens into my family’s meals, and now it’s our favorite way to transform simple chapatis into something special. The combination of earthy spinach and zesty green chilies creates a flavor that’s both comforting and exciting.

Ingredients

– 2 cups whole wheat flour (plus extra for dusting)
– 1 cup finely chopped fresh spinach (packed tightly)
– 2 tablespoons finely chopped green chilies (remove seeds for milder heat)
– 1/2 teaspoon salt (adjust to your preference)
– 3/4 cup warm water (about 110°F, or warm to the touch)
– 1 tablespoon olive oil (or any neutral oil)
– Additional oil for cooking (about 1-2 tablespoons total)

Instructions

1. Combine 2 cups whole wheat flour, 1 cup chopped spinach, 2 tablespoons green chilies, and 1/2 teaspoon salt in a large mixing bowl.
2. Gradually add 3/4 cup warm water while mixing with your other hand until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
4. Coat the dough ball with 1 tablespoon olive oil, cover with a damp cloth, and rest for 30 minutes at room temperature.
5. Divide the rested dough into 8 equal portions and roll each into smooth balls.
6. Lightly flour your work surface and roll one ball into a 6-inch circle using even pressure.
7. Heat a cast-iron skillet or tawa over medium-high heat until water droplets sizzle immediately.
8. Place one rolled chapati on the hot skillet and cook for 45-60 seconds until small bubbles appear.
9. Flip the chapati using tongs and cook the second side for 30 seconds.
10. Drizzle 1/4 teaspoon oil around the edges and flip again.
11. Press gently with a spatula and cook for 15-20 seconds until golden brown spots develop.
12. Repeat the pressing and flipping process on the first side for another 15 seconds.
13. Transfer the cooked chapati to a plate and cover with a clean kitchen towel to keep warm.
14. Repeat steps 6-13 with remaining dough balls, stacking finished chapatis under the towel.

Golden and speckled with beautiful char marks, these chapatis have a wonderfully soft texture with just enough chew. The spinach lends an earthy sweetness that balances perfectly with the green chilies’ gentle heat. I love tearing them apart to scoop up curries or simply enjoying them warm with a dab of butter for a satisfying snack.

Buttermilk Chapati with Cumin

Haven’t you had those days where you just crave something simple yet soul-satisfying? I first discovered buttermilk chapati during a cozy brunch at a friend’s house, and now it’s my go-to when I want something warm and comforting without spending hours in the kitchen. The subtle tang from the buttermilk and earthy cumin makes this flatbread feel both familiar and exciting.

Ingredients

– 2 cups all-purpose flour (plus extra for dusting)
– 1 cup buttermilk (shaken well before using)
– 1 teaspoon cumin seeds (toasted for deeper flavor)
– 1/2 teaspoon salt (adjust to preference)
– 2 tablespoons vegetable oil (or any neutral oil)
– 1/4 cup warm water (about 110°F, as needed)

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour, 1 teaspoon cumin seeds, and 1/2 teaspoon salt.
2. Pour in 1 cup buttermilk and mix with a fork until the dough starts to come together.
3. Add 2 tablespoons vegetable oil and knead for 5 minutes until the dough is smooth and elastic.
4. If the dough feels dry, gradually add 1/4 cup warm water, 1 tablespoon at a time, until it forms a soft ball.
5. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes to relax the gluten.
6. Divide the dough into 8 equal portions and roll each into a smooth ball.
7. Lightly dust a clean surface with all-purpose flour and roll one ball into a 7-inch circle, about 1/8-inch thick.
8. Heat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
9. Place one rolled chapati in the dry skillet and cook for 45 seconds until small bubbles form on the surface.
10. Flip the chapati using tongs and cook for another 30 seconds until light brown spots appear.
11. Brush the top with a thin layer of vegetable oil, flip again, and press gently with a spatula for 15 seconds to puff up.
12. Transfer the cooked chapati to a plate and cover with a clean kitchen towel to keep warm.
13. Repeat steps 7–12 with the remaining dough balls.

Only when you tear into one of these warm chapatis do you truly appreciate their soft, layered texture and the nutty aroma of toasted cumin. I love serving them alongside a spicy chickpea curry or even using them as wraps for grilled vegetables—they’re versatile enough to make any meal feel special.

Sweet Potato Chapati

Just when I thought I couldn’t love sweet potatoes more, I discovered this brilliant twist on traditional chapati that’s become my go-to fall comfort food. My neighbor introduced me to this recipe during last year’s harvest season, and now I find myself making a double batch every Sunday meal prep—they’re that good!

Ingredients

– 2 cups all-purpose flour (plus extra for dusting)
– 1 cup mashed sweet potato (cooled completely)
– 3/4 cup warm water (about 110°F)
– 1 tablespoon olive oil (plus extra for cooking)
– 1 teaspoon salt

Instructions

1. Combine 2 cups all-purpose flour and 1 teaspoon salt in a large mixing bowl.
2. Add 1 cup mashed sweet potato to the flour mixture.
3. Gradually pour in 3/4 cup warm water while mixing with your other hand.
4. Knead the dough for 8-10 minutes until smooth and elastic.
5. Drizzle 1 tablespoon olive oil over the dough ball.
6. Cover the bowl with a damp kitchen towel and let rest for 30 minutes.
7. Divide the dough into 8 equal portions and roll each into a smooth ball.
8. Lightly dust your work surface with flour to prevent sticking.
9. Roll each ball into a thin, 6-inch circle using a rolling pin.
10. Heat a skillet over medium-high heat until water droplets sizzle immediately.
11. Brush the skillet lightly with olive oil using a pastry brush.
12. Cook one chapati for 60 seconds until bubbles form on the surface.
13. Flip the chapati using tongs and cook for another 45 seconds.
14. Press gently around the edges with a spatula to encourage puffing.
15. Transfer cooked chapatis to a plate lined with a clean kitchen towel.
16. Stack chapatis and keep covered to maintain softness.

Vibrant orange flecks throughout the golden-brown chapatis create the most beautiful marbled effect. The sweet potato adds subtle natural sweetness that pairs wonderfully with savory curries or even just a smear of butter. I love tearing off warm pieces to scoop up chili or using them as wraps for lunchtime chicken salad—they’re sturdy enough to hold fillings without falling apart.

Beetroot Chapati

Remember that time I had a bunch of beets from my CSA box and no idea what to do with them? That’s how I stumbled upon this gorgeous, pink-hued flatbread that’s become my go-to for impressing guests. Beetroot chapati has this magical way of turning a simple weeknight meal into something special, and it’s way easier to make than you’d think.

Ingredients

– 2 cups whole wheat flour (or all-purpose if you prefer lighter texture)
– 1 cup grated raw beetroot, packed (wear gloves to avoid pink hands!)
– 3/4 cup warm water, approximately (adjust as needed for dough consistency)
– 2 tablespoons olive oil (or any neutral oil like avocado)
– 1 teaspoon salt (I prefer fine sea salt for even distribution)
– 1/2 teaspoon cumin powder (optional but adds nice warmth)
– Extra flour for dusting the rolling surface

Instructions

1. Combine 2 cups whole wheat flour, 1 cup grated beetroot, 1 teaspoon salt, and 1/2 teaspoon cumin powder in a large mixing bowl.
2. Create a well in the center of the dry ingredients and pour in 2 tablespoons olive oil.
3. Gradually add 3/4 cup warm water while mixing with your other hand until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.
5. Cover the dough ball with a damp kitchen towel and let it rest for 30 minutes at room temperature.
6. Divide the rested dough into 8 equal-sized balls, keeping them covered to prevent drying.
7. Heat a cast-iron skillet or tawa over medium-high heat until water droplets sizzle immediately.
8. Roll one dough ball into a 6-inch circle using extra flour to prevent sticking, applying even pressure.
9. Place the rolled chapati onto the hot skillet and cook for 45-60 seconds until bubbles form on the surface.
10. Flip the chapati using tongs and cook the second side for another 45-60 seconds until brown spots appear.
11. Press the edges gently with a clean cloth to encourage even puffing as it cooks.
12. Transfer the cooked chapati to a plate and brush lightly with ghee or oil if desired.
13. Repeat steps 8-12 with remaining dough balls, stacking cooked chapatis to keep them warm.
14. Serve immediately while warm and pliable. Absolutely gorgeous when fresh, these beetroot chapatis have the most beautiful marbled pink interior and subtle earthy sweetness that pairs wonderfully with curries or even just a smear of butter. I love tearing off warm pieces to scoop up dal or using them as colorful wraps for lunchtime sandwiches—they always make ordinary meals feel celebratory.

Paneer Stuffed Chapati

Tired of the same old lunch routine? I was too, until I discovered this brilliant way to transform basic chapati into a complete meal. The first time I made these paneer-stuffed chapatis, my kids actually asked for seconds of something healthy—a true kitchen victory in my book!

Ingredients

– 2 cups whole wheat flour (plus extra for dusting)
– 1 cup warm water (around 110°F for perfect dough)
– 1 cup crumbled paneer (fresh works best)
– 1/2 cup finely chopped onion
– 1/4 cup chopped cilantro
– 1 green chili, minced (remove seeds for less heat)
– 1 tsp cumin seeds
– 1/2 tsp garam masala
– 1/2 tsp salt (adjust to taste)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tbsp ghee for cooking (butter works too)

Instructions

1. Combine 2 cups whole wheat flour and 1/2 teaspoon salt in a large mixing bowl.
2. Gradually add 1 cup warm water while mixing with your other hand until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
5. While dough rests, combine 1 cup crumbled paneer, 1/2 cup chopped onion, 1/4 cup cilantro, 1 minced green chili, 1 teaspoon cumin seeds, 1/2 teaspoon garam masala, and remaining 1/2 teaspoon salt in a separate bowl.
6. Divide the rested dough into 8 equal portions and roll each into smooth balls.
7. Take one dough ball and flatten it into a 3-inch disc using your palms.
8. Place 2 tablespoons of the paneer mixture in the center of the disc.
9. Gather the edges of the dough and pinch them together to completely enclose the filling.
10. Gently flatten the stuffed ball with your palm, being careful not to tear the dough.
11. Lightly dust the stuffed disc with flour and roll it out to a 6-inch circle, applying even pressure.
12. Heat a cast-iron skillet over medium heat until a drop of water sizzles immediately.
13. Place one rolled chapati on the hot skillet and cook for 45 seconds until small bubbles appear.
14. Flip the chapati and cook the other side for 30 seconds.
15. Spread 1/2 teaspoon ghee around the edges and flip again.
16. Press gently with a spatula and cook for 20 seconds until golden brown spots appear.
17. Flip one final time and cook for another 15 seconds until both sides have golden spots.
18. Repeat with remaining stuffed chapatis, adjusting heat if they brown too quickly.

Golden and speckled with those beautiful brown spots, these chapatis reveal a savory surprise when you tear them open. The soft, spiced paneer filling contrasts wonderfully with the slightly chewy whole wheat exterior. I love serving them with a cool cucumber raita for dipping, or packing them cold in lunchboxes—they travel surprisingly well!

Mint and Coriander Chapati

Browsing through my grandmother’s old recipe box last weekend, I stumbled upon her handwritten note for mint and coriander chapati – a recipe I’d completely forgotten about but instantly brought back memories of her kitchen filled with that incredible herbal aroma. I’ve been making these flatbreads all week, tweaking her original method just slightly to suit my modern kitchen habits, and they’ve become my new favorite quick bread for everything from curries to breakfast wraps.

Ingredients

– 2 cups whole wheat flour (I prefer King Arthur brand for consistent results)
– 3/4 cup warm water (around 110°F – test on your wrist like testing baby milk)
– 1/4 cup fresh mint leaves, finely chopped (pack them tightly in the measuring cup)
– 1/4 cup fresh coriander leaves, finely chopped (stems removed for better texture)
– 1 tablespoon vegetable oil (or any neutral oil like avocado or canola)
– 1 teaspoon salt (adjust to your preference, but don’t skip entirely)
– 1/2 teaspoon cumin powder (toasted cumin seeds ground fresh if you have time)

Instructions

1. Combine 2 cups whole wheat flour, 1/4 cup chopped mint leaves, 1/4 cup chopped coriander leaves, 1 teaspoon salt, and 1/2 teaspoon cumin powder in a large mixing bowl.
2. Create a well in the center of the dry ingredients and pour in 3/4 cup warm water gradually while mixing with your other hand.
3. Add 1 tablespoon vegetable oil to the mixture once the water is partially incorporated.
4. Knead the dough continuously for 8-10 minutes until it becomes smooth, elastic, and pulls away cleanly from the bowl sides.
5. Cover the dough bowl with a damp kitchen towel and let it rest at room temperature for 30 minutes – this relaxes the gluten for easier rolling.
6. Divide the rested dough into 8 equal portions and roll each into smooth balls between your palms.
7. Lightly dust your work surface with whole wheat flour to prevent sticking.
8. Roll one dough ball into a thin, 7-inch circle using a rolling pin, applying even pressure and rotating frequently.
9. Heat a cast iron skillet or tawa over medium-high heat until water droplets sizzle and evaporate immediately (about 375°F).
10. Place one rolled chapati on the hot skillet and cook for 45 seconds until small bubbles appear on the surface.
11. Flip the chapati using tongs and cook the second side for 30 seconds until light brown spots develop.
12. Use a clean kitchen towel to gently press around the edges, encouraging the chapati to puff up completely.
13. Remove the puffed chapati from the skillet and brush lightly with ghee or butter if desired.
14. Repeat the rolling and cooking process with remaining dough balls, stacking cooked chapatis in a cloth-lined basket to keep them soft. Absolutely nothing beats tearing into these warm, herb-flecked chapatis – the mint provides this cooling freshness that perfectly balances the earthy coriander, while the subtle cumin adds just enough warmth to make each bite interesting. I love serving them alongside spicy lentil curry or using them as wraps for grilled vegetables, and they stay surprisingly soft even when cooled, making them perfect for next-day lunches.

Carrot and Onion Chapati

Very rarely do I come across a recipe that transforms humble ingredients into something truly spectacular, but this carrot and onion chapati has become my go-to comfort food. I first discovered this variation when my garden produced an overwhelming carrot harvest last fall, and now it’s become my favorite way to sneak extra vegetables into everyday meals while keeping things deliciously simple.

Ingredients

– 2 cups all-purpose flour (plus extra for dusting)
– 1 cup finely grated carrots (packed, about 2 medium carrots)
– 1/2 cup finely chopped yellow onion
– 3/4 cup warm water (about 110°F, or warm to touch)
– 2 tablespoons vegetable oil (or any neutral oil)
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder (optional, for color)

Instructions

1. Combine 2 cups all-purpose flour, 1 cup finely grated carrots, 1/2 cup finely chopped yellow onion, 1 teaspoon salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon turmeric powder in a large mixing bowl.
2. Gradually add 3/4 cup warm water while mixing with your hands until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Tip: The dough should spring back when poked gently with your finger.
4. Brush the dough ball with 1 tablespoon vegetable oil, cover with a damp kitchen towel, and let rest for 30 minutes at room temperature.
5. Divide the rested dough into 8 equal portions and roll each into a smooth ball.
6. Heat a cast-iron skillet or griddle over medium-high heat (about 375°F) while you roll out the chapatis.
7. Roll one dough ball into a 6-inch circle on a lightly floured surface, rotating frequently to maintain even thickness. Tip: If the dough sticks, dust with minimal flour rather than adding more oil.
8. Place the rolled chapati onto the hot skillet and cook for 45-60 seconds until bubbles form on the surface and the bottom develops golden brown spots.
9. Flip the chapati using tongs and cook the second side for 30-45 seconds until puffed and cooked through. Tip: Gently press the edges with a clean cloth to encourage even puffing.
10. Brush the cooked chapati with remaining vegetable oil and transfer to a plate.
11. Repeat steps 7-10 with remaining dough balls, stacking the cooked chapatis to keep them warm and soft.

Just out of the skillet, these chapatis have the most wonderful contrast between the crisp, blistered exterior and the soft, layered interior. The sweet carrots and savory onion create a beautiful flavor harmony that makes these perfect for scooping up curries or simply enjoying with a pat of butter. I love serving them alongside dal or using them as wraps for grilled vegetables—they’re surprisingly versatile for such a simple flatbread.

Semolina Chapati

Back when I first discovered semolina chapati during a friend’s dinner party, I was skeptical—could this simple flour create something so wonderfully textured? Now it’s my go-to flatbread for busy weeknights, especially when I want something that feels homemade without the fuss of yeast or long resting times. I love how versatile it is, pairing perfectly with everything from curries to grilled vegetables.

Ingredients

– 2 cups fine semolina flour (also called sooji or rava)
– 1 cup warm water (about 110°F—warm to the touch but not hot)
– 1 tbsp olive oil (or any neutral oil like avocado or vegetable)
– 1 tsp salt (adjust to taste, I usually use a scant teaspoon)
– Extra semolina flour for dusting (about ¼ cup, to prevent sticking)
– 1-2 tbsp ghee or butter for brushing (optional, but adds great flavor)

Instructions

1. Combine 2 cups semolina flour and 1 tsp salt in a medium mixing bowl.
2. Gradually pour in 1 cup warm water while stirring with a fork until a shaggy dough forms.
3. Drizzle 1 tbsp olive oil over the dough and knead by hand for 5 minutes until smooth and pliable. Tip: If the dough feels too dry, add water 1 tablespoon at a time—it should be soft but not sticky.
4. Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes at room temperature. This allows the semolina to fully hydrate for easier rolling.
5. Divide the dough into 8 equal portions and roll each into a smooth ball.
6. Lightly dust your work surface with extra semolina flour to prevent sticking.
7. Roll one dough ball into a thin, 6-inch circle about ⅛-inch thick, using even pressure. Tip: Rotate the chapati a quarter turn after each roll to maintain a round shape.
8. Heat a cast-iron skillet or non-stick pan over medium-high heat (about 375°F) until a drop of water sizzles immediately.
9. Carefully place one rolled chapati onto the hot, dry skillet and cook for 45-60 seconds until the bottom develops light golden spots.
10. Flip the chapati using tongs and cook the second side for another 45-60 seconds until both sides have golden-brown patches. Tip: Press gently with a spatula—if the chapati puffs up, you’ve achieved the perfect texture!
11. Remove the cooked chapati from the skillet and optionally brush with ghee or butter while still warm.
12. Repeat steps 7-11 with the remaining dough balls, stacking cooked chapatis under a clean towel to keep them soft. Keep these chapatis warm and pliable—their slightly grainy texture and nutty flavor make them ideal for scooping up saucy dishes or wrapping around spiced fillings. I often serve them alongside lentil stew or use them as a base for quick breakfast wraps with scrambled eggs and avocado.

Masala Chapati with Turmeric

Flipping through my grandmother’s old recipe cards last weekend, I rediscovered this masala chapati recipe that instantly transported me back to her cozy kitchen. The warm aroma of turmeric and cumin always reminds me of Sunday mornings when she’d make these for our family brunch. Today I’m sharing my slightly updated version that’s become my go-to quick flatbread for busy weeknights.

Ingredients

– 2 cups whole wheat flour (plus extra for dusting)
– 1 cup warm water (about 110°F, or warm to touch)
– 2 tablespoons vegetable oil (or any neutral oil)
– 1 teaspoon turmeric powder
– 1 teaspoon cumin seeds
– 1 teaspoon salt
– 2 tablespoons ghee for brushing (butter works too)

Instructions

1. Combine 2 cups whole wheat flour, 1 teaspoon turmeric, 1 teaspoon cumin seeds, and 1 teaspoon salt in a large mixing bowl.
2. Gradually add 1 cup warm water while mixing with your other hand until a shaggy dough forms.
3. Drizzle in 2 tablespoons vegetable oil and knead the dough for 5 minutes until smooth and elastic.
4. Cover the dough bowl with a damp kitchen towel and let rest for 20 minutes at room temperature.
5. Divide the rested dough into 8 equal portions and roll each into smooth balls.
6. Lightly dust your work surface with whole wheat flour and roll one ball into a 6-inch circle.
7. Heat a dry cast iron skillet over medium-high heat until water droplets sizzle immediately.
8. Cook the first chapati for 45 seconds until small bubbles appear on the surface.
9. Flip the chapati using tongs and cook the second side for 30 seconds.
10. Use a clean kitchen towel to press down gently on the chapati, encouraging it to puff up.
11. Transfer the cooked chapati to a plate and immediately brush with ghee using a pastry brush.
12. Repeat steps 6-11 with remaining dough balls, stacking the chapatis to keep them warm. Zesty turmeric and earthy cumin create the most incredible golden-speckled flatbreads with just the right chewiness. I love tearing these warm chapatis apart and using them to scoop up curries, or even folding them around scrambled eggs for a quick breakfast wrap that’s far from ordinary.

Coconut and Sesame Chapati

Last week, I was craving something different from my usual flatbread rotation when I spotted a lonely bag of shredded coconut in my pantry—cue this delicious fusion experiment! Coconut and Sesame Chapati combines the comforting chew of traditional chapati with a subtle tropical sweetness and nutty crunch that had my family asking for seconds.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup shredded unsweetened coconut (toasted adds extra flavor)
• 2 tablespoons sesame seeds
• 3/4 cup warm water (about 110°F, adjust if dough feels dry)
• 1 tablespoon vegetable oil (or any neutral oil)
• 1/2 teaspoon salt

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup shredded coconut, 2 tablespoons sesame seeds, and 1/2 teaspoon salt.
2. Gradually pour in 3/4 cup warm water while mixing with your other hand until a shaggy dough forms.
3. Drizzle 1 tablespoon vegetable oil over the dough and knead on a lightly floured surface for 5 minutes until smooth and elastic.
4. Cover the dough with a damp kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten.
5. Divide the dough into 8 equal portions and roll each into a smooth ball.
6. On a floured surface, use a rolling pin to flatten one ball into a 7-inch circle, about 1/8-inch thick.
7. Heat a dry cast-iron skillet or tawa over medium-high heat until a drop of water sizzles immediately.
8. Place one rolled chapati in the hot skillet and cook for 45 seconds until small bubbles form on the surface.
9. Flip the chapati using tongs and cook the other side for 30 seconds until light brown spots appear.
10. Press the edges gently with a clean cloth to encourage even puffing, then transfer to a plate.
11. Repeat with remaining dough balls, stacking cooked chapatis under a towel to keep them soft.

But the real magic happens when you tear into one—the coconut lends a delicate sweetness that pairs beautifully with the toasty sesame, while the layers stay wonderfully soft yet pliable. I love serving these alongside curries or even folding them around grilled vegetables for a quick lunch wrap; they’re just as versatile as they are flavorful!

Flaxseed Chapati

Unbelievably, I discovered flaxseed chapati during my quest for healthier flatbread alternatives, and it’s become my weekly staple—so much so that my family now requests it with every curry night. Using ground flaxseed gives these chapatis a lovely nutty flavor and extra fiber, making them both delicious and nutritious. I love how versatile they are, pairing perfectly with everything from spicy curries to simple dal.

Ingredients

– 2 cups whole wheat flour
– ¼ cup ground flaxseed
– 1 cup warm water (about 110°F)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp salt

Instructions

1. Combine 2 cups whole wheat flour, ¼ cup ground flaxseed, and 1 tsp salt in a large mixing bowl.
2. Gradually add 1 cup warm water while mixing with your other hand until a shaggy dough forms.
3. Drizzle 1 tbsp olive oil over the dough and knead for 8-10 minutes until smooth and elastic.
4. Cover the dough with a damp kitchen towel and let it rest at room temperature for 30 minutes.
5. Divide the rested dough into 8 equal-sized balls, keeping them covered to prevent drying.
6. Heat a cast-iron skillet or tawa over medium-high heat until a drop of water sizzles immediately.
7. Roll one dough ball into a 7-inch circle on a lightly floured surface, rotating frequently for even thickness.
8. Place the rolled chapati onto the hot skillet and cook for 45-60 seconds until small bubbles appear on the surface.
9. Flip the chapati using tongs and cook the second side for 30-45 seconds until light brown spots form.
10. Using a clean kitchen towel, gently press around the edges of the chapati to encourage puffing.
11. Transfer the cooked chapati to a plate and brush lightly with ghee or oil if desired.
12. Repeat the rolling and cooking process with the remaining dough balls, stacking finished chapatis in a cloth-lined basket to keep them soft.

Kneading the dough thoroughly is key to achieving that perfect, soft texture that makes these chapatis so delightful. They have a slightly earthy, nutty flavor from the flaxseed and a wonderful pliability that makes them ideal for scooping up saucy dishes. I particularly love serving them warm with a dollop of Greek yogurt and some quick-pickled onions for a complete meal.

Conclusion

Let these 32 chapati variations transform your kitchen into a global culinary adventure! From classic whole wheat to creative stuffed versions, there’s something for every taste and skill level. We’d love to hear which recipes become your family favorites—drop us a comment below and share your chapati creations on Pinterest so others can discover these delicious flatbreads too!