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  • Writer's pictureCheyenne



1 ½ cup atta, or whole wheat flour

1 cup water*

1 tbsp butter


  1. To large bowl, add the atta. Slowly add water and knead with hands until it comes together into a dough. The dough should not be sticky, but it should not be too dry either

  2. Allow dough to rest 10-15 minutes

  3. In this step, I like to roll the dough in to a “snake”, then pinch off about 9-10 golf ball sized balls

  4. Roll ball between hands and dip in atta to prevent sticking

  5. Use a rolling pin to roll into a thin circle, roughly 5-6 inches in diameter. Flour as needed if it starts sticking

  6. To a hot tawa, or pan, add the chappati. Keep on pan for exactly 10 seconds, then flip. Allow chappati to cook until light brown spots begin appearing underneath. Flip once more and use a cloth to gently press to help it puff up

  7. Brush topside with butter and remove. Continue until all chappati are cooked. Best served hot!

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