Easy homemade Indian chapati bread from scratch. What a delicious crunchy crisp homemade flatbread! It is just perfect for mopping up that delicious sauce while you are having an Indian curry dinner!
I decided to make my very own Indian chapati bread at home!
Just because I was not very keen on buying the pre baked naan breads in my local supermarket. They used to be good though.
But lately the quality has changed, and the prices have gone up quite a notch.
Last time I bought the naan breads, they were a bit soggy and once I had baked them the dough was quite chewy and very unpleasant.
Easy Indian Chapati Bread
Not at all like those crispy and fragrant breads you get in a good Indian restaurant.
So I decided that I would try my hand at making an Indian chapati bread myself, from scratch. After all, it looks simple to make.
Could it be that simple?
Well I loved it!
It is a lot of fun to make, believe me! The dough and the ingredients that go into it are so simple, you truly wonder in the beginning if it will really works. Flour, milk and salt. That is all you need to make the flatbreads.
From Scratch
Make sure that your dough is elastic and smooth.
It can’t be crumby and dry or moist and sticky. Add more flour or milk to adjust it. Then just roll the dough out gently, and fry it in a hot pan until it is crisp and golden on both sides.
There you go!
Homemade fresh flatbreads from scratch. Much better than that store bought naan.
When are you planning another Indian curry dinner?
This delicious and simple flatbread is perfect for mopping up creamy Indian curry sauce. I served them as a side for my homemade Indian butter chicken recipe.
Enjoy!
Easy Indian Chapati Bread Recipe
- 9 oz plain flour (250 g)
- ¼ cup whole milk (60 ml), tepid
- sunflower oil
- salt
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Add the plain flour and a little pinch of salt to a blender. Pour in the tepid milk.
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Pulse well into a smooth dough. Add extra milk if the dough is too dry. Add flour if it is too sticky.
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Pour the dough onto a lightly floured surface. Knead it for a couple of minutes. It should be smooth and elastic. Wrap it in cling film. Let it rest at room temperature for at least 1 hour.
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Divide the dough into even portions. Start stretching the dough using your fingers and the palms of your hand. Use a rolling pin in the end (the dough is a bit tough so apply some force). Roll out the dough thinly into a round shape.
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Brush a small pan with a little sunflower oil and put it over medium heat.
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Add a dough circle and cook it on one side for about 2 minutes. Brush the top lightly with extra sunflower oil when the surface starts to bubble up.
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Flip the bread over and cook for another 2 to 3 minutes.
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Remove the cooked flatbread from the pan onto a plate. Brush the pan with a little sunflower oil and bake the rest of the chapati doughs like the first one. Then fold the chapati up in half and again in half. Serve lukewarm.
