Whole Wheat Chapatis

Traditional Indian flatbreads made with a combination of whole wheat and all-purpose flour, mixed with yogurt for tenderness. These soft and pliable chapatis are perfect for scooping up curries and dals.

12 servings

2 hr 27 min

Published October 4, 2025

Ingredients

•1 cup whole wheat flour
•1 cup all-purpose flour
•¼ cup plain yogurt
•1 tablespoon salt

Cooking Instructions

1.
Whisk whole wheat flour and 1 cup all-purpose flour in a medium bowl. Make a well in the center and add yogurt, salt, and 3/4 cup water. Mix with a wooden spoon until a shaggy dough forms.
5 min
2.
Turn out dough onto a lightly floured surface and knead, adding more all-purpose flour as needed, until dough is smooth, elastic, and no longer sticky, 8-10 minutes. Dust with more all-purpose flour, wrap in plastic, and let rest at least 1 hour at room temperature.
70 min
3.
Divide dough into 12 pieces. Working with 1 piece at a time and keeping the other pieces covered with plastic wrap, roll out on a lightly floured surface to 8" rounds (if dough springs back when rolled, let rest a few minutes before proceeding).
15 min
4.
Heat a dry large skillet, preferably cast iron, over medium-high heat. Cook a round of dough until lightly charred in spots and browned in others, about 30 seconds per side. Transfer to a wire rack. Repeat with remaining rounds.
12 min
5.
Chapatis can be cooked 45 minutes ahead. Wrap in foil and keep warm in a 250°F oven.
45 min

Cooking Instructions

Whisk whole wheat flour and 1 cup all-purpose flour in a medium bowl. Make a well in the center and add yogurt, salt, and 3/4 cup water. Mix with a wooden spoon until a shaggy dough forms.

5 min

Turn out dough onto a lightly floured surface and knead, adding more all-purpose flour as needed, until dough is smooth, elastic, and no longer sticky, 8-10 minutes. Dust with more all-purpose flour, wrap in plastic, and let rest at least 1 hour at room temperature.

70 min

Divide dough into 12 pieces. Working with 1 piece at a time and keeping the other pieces covered with plastic wrap, roll out on a lightly floured surface to 8" rounds (if dough springs back when rolled, let rest a few minutes before proceeding).

15 min

Heat a dry large skillet, preferably cast iron, over medium-high heat. Cook a round of dough until lightly charred in spots and browned in others, about 30 seconds per side. Transfer to a wire rack. Repeat with remaining rounds.

12 min

Chapatis can be cooked 45 minutes ahead. Wrap in foil and keep warm in a 250°F oven.

45 min