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Whole Wheat Chapattis

Whole Wheat Chapattis


  • 4 cups whole wheat flour
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 1/2 cups water, lukewarm (105 degrees 115 degrees F), divided


  1. Heat oven to 250 degrees F.
  2. In a large bowl, combine flour and salt. Make a well in the center and pour in 1 cup of water and oil. Gradually add remaining 1/2 cup water, continuing to mix until flour absorbs water. Knead dough until smooth and elastic, about 5 to 8 minutes. Do not add more flour.
  3. Cover with a damp cloth and let rest for 30 minutes.
  4. Divide into 16 equal pieces and roll each into thin rounds, 6 to 7-inches in diameter. Use a light dusting of flour if necessary when rolling out. Do not stack.
  5. Heat a griddle or skillet over medium-high heat. Place one chapatti on the griddle and cook for about 10 seconds; flip chapatti and cook for 1 minute, flip again and cook about 1 minute. Bread should puff up and have an even distribution of brown spots.
  6. Place on a clean dish towel and lightly brush top with butter, if desired.
  7. Keep chapattis warm on a baking sheet in preheated oven, loosely covered with foil. Serve warm.
  8. To eat, tear chapattis in pieces or use as a wrap—simply fill, roll and eat.

Yield: 16 rounds

Variation: Use 3 cups whole wheat flour and 1 cup all-purpose flour.

Calories/Serving: 135

Nutrition: One chapatti provides approximately: 135 calories; 5 g protein; 24 g carbohydrates; 2 g fat (0 g saturated); 0 mg cholesterol; 4 g fiber; 16 mcg folate; 1 mg iron; 291 mg sodium

Recipe and photo credit (used with permission): Wheat Foods Council

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