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Chapati Style Flatbread

Recipes like this Chickpea Cauliflower Curry and this Chickpea and Potato Curry are made to enjoy with something to sop up all of the delicious sauce, which is why we are sharing this Chapati recipe. Not only is it good for soups and curries, but it is amazing with any of our great hummus recipes. It is easily made with either our Sifted Red Spring Wheat Flour or our Sifted Red Fife Flour.

Chapati Style Flatbread 
Yields 8-10 

360g Sifted Red Spring Wheat Flour or Sifted Red Fife Flour
1 tsp salt
1 cup hot water (as hot as your tap water runs)

Combine all ingredients in a bowl and knead to combine. Invert onto a lightly floured work space and knead until smooth (about 6-10 minutes). Divide into 8 or 10 equal portions and roll into a ball. Flour your work space and roll out each ball into a thin round. 

Heat a cast iron skillet on high until very hot (water dropped into the pan should sizzle once it hits the pan). Lightly oil the pan and carefully transfer one round onto the skillet. The chapati should puff up and bubble when cooking. Cook for about 1 minute on the first side and flip over. Cook for an additional 40 seconds to minute before transferring to a plate. Cook the remaining chapati in the same manner.

Serve immediately or reheat before serving. Leftovers can be stored in a plastic bag in the fridge, to be re-heated and enjoyed as needed. We also like to have these flatbreads on hand with a batch of our favourite Stewed Pinto Beans or Simmered Black Beans for easy meals throughout the week. 



Loved the flavour of these but they turned out kind of dense. Any suggestions for making them lighter? Do you think more kneading would have helped and/or how thick do you roll the dough balls before cooking? Thanks!

Alizee Castel

Love this recipe! Simple and delicious.

Richard Lori Barkley

Can substitute flours be used in place of wheat flour, thanks.

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