Chapati is easy to digest and suitable for all constitutions. Combine chapati with an equal amount of; palya, gojju, tovve or fruit to encourage digestion and ease elimination. For yoga practitioners meditating longer periods of time, this is an ideal food. Chapati are excellent for semi-fasting days and recommended as travel food, due to keeping longer. Chapatis can be made with or without oil, or ghee.  Chapatis made with ghee are best consumed warm and support one’s physical and mental health to the fullest extent. When made with oil, chapati is tasty and healthy while maintaining their softness once cooled. Atta is the traditional flour used, a granular flour milled from soft Indian wheat that yields very tender chapati.  If atta is available it is recommended, otherwise, a combination of ⅓ cup whole wheat and ⅔ cup white flour work well. Experiment with flours from your area to discover which works best.


Preparation time – 30 minutes

Makes 5 chapati


1 cup/130g flour (⅔ cup white &  cup whole wheat)

¼ tsp fine rock salt

2 Tbsp/30ml melted ghee

¼ cup/60ml hot water

all-purpose flour for rolling

Chapati dough 

1.  Combine the flour, and salt – mix.

2.  Add ghee and hot water (depending on the flour, you may need to add more water).

3.  Knead, adding water if needed, a teaspoon at a time, to create a tender dough.

4.  Knead until smooth and does not stick to the hands – approximately 5 minutes.

5.  Divide dough into 5 portions and shape into a ball – set aside, covered. 

6.  Working with one ball at a time, flatten slightly into a disk and flour on both sides.

7.  Roll into a very thin, almost transparent circle with a rolling pin – approximately 7-inches.

8.  Set aside covered with a towel, and repeat with remaining balls.


9.  Preheat skillet or non-stick pan (tava) over medium heat. Once hot, cook chapati until bubbles begin to appear – approximately 1 minute.

10.  Flip and cook until tiny brown spots appear underneath – 30 seconds.

11.  Flip twice more for 30 seconds on each side. Stack, and cover the chapati as you continue to cook.

Once familiar with the process – chapati is quick, easy and enjoyable to make!



Once – twice a week, with chutney, pickle, tovve, sambar or palya.  Suitable during the midday meal, in all seasons.

1. CHAPATI DOUGH: Add flour

2. Add salt

3. Stir to combine

4. Add ghee

5. Add water

6. Combine, adding more water if needed

7. Knead

8. Until the dough is smooth – 5 mins

9. Divide dough into 5 portions

10. Shape into a ball

11. Flatten slightly

12. Roll 

13. Into a very thin

14. Transparent circle

15. Approx 7-inches

16. Set aside. Repeat with remaining balls

17. COOKING: Preheat skillet

18. Place chapati on skillet

19. Cook until bubbles appear

20. Flip and cook until brown spots appear underneath

21. Flip twice more

22. Thirty secs on each side

23. Repeat with remaining chapati

24. Stack and cover as you continue to cook

25. Serve with sambar, tovve and palya