Climate Blend Chapati

Recipe by Frank Tegethoff

The unleavened flatbread known as chapati is a staple food of the Indian subcontinent, as well as East Africa, the Caribbean, and other regions with South Asian influence. While chapati is traditionally made using the whole wheat flour atta, we’ve found that our Climate Blend Flour (a mix of wheat varieties grown using regenerative practices) makes a good substitute. When charred in a hot skillet and brushed with ghee, these chapati are irresistible for tearing apart and dipping into curries, soups, and chutneys.

40 mins
18 to 22 mins
1 hr 30 mins
twelve 6" flatbreads
Climate Blend Chapati


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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.  

  2. In a wide, shallow mixing bowl, whisk together the flour and salt.  

  3. Drizzle the oil over the flour mixture, then use your fingers to rub it evenly into the flour until fully combined.  

  4. Add the hot water and mix until a shaggy dough forms. Cover the bowl and let the dough rest at room temperature for 10 minutes.  

  5. Knead the dough by hand, directly in the bowl, until it's smooth, 3 to 4 minutes. If the dough feels dry, moisten your hands with warm water and continue kneading. The final dough should be soft and slightly tacky.  

  6. Cover the dough and let it rest for 30 minutes or up to 1 hour at room temperature.

  7. Divide the dough into 12 equal pieces (about 32g each), shape each piece into a ball, and cover.  

  8. Line 2 baking sheets with parchment. Add about 1/4 cup (roughly 30g) flour, which you’ll use for rolling the chapati, to a small bowl or container.  

  9. Working with one ball of dough at a time, use your hand to flatten it into a 1/2"-thick disk. Transfer the disk to the bowl of flour and turn it so that all sides are lightly coated in flour. Transfer the disk to a work surface and roll into a thin 6" circle, sprinkling more flour as needed to prevent sticking. Carefully transfer the rolled-out dough to the prepared baking sheet and cover. Continue working, one piece of dough at a time, until you’ve rolled 6 chapati; do not stack or overlap the rolled chapati (they will stick together).  

  10. When you’ve rolled out 6 pieces, preheat a cast iron skillet on the stovetop over medium-high heat (350°F to 375°F). As the skillet heats, roll out the 6 remaining balls of dough, placing them on the second prepared baking sheet. 

  11. Dust off any excess flour and place the first chapati you rolled out into the hot skillet. Cook for about 1 minute, until bubbles form on the top, then flip over and cook for another 20 to 30 seconds, until the chapati has puffed and browned in many places. 

  12. Brush one side of the chapati with 1 teaspoon ghee as soon as you remove it from the skillet, if desired. As you work, keep the chapatis wrapped in a clean dish towel, which will keep them soft. Serve immediately. 

  13. Storage information: Chapati can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, sandwich each chapati between 2 damp paper towels and microwave on high for 10 seconds.