Chapati, also known as roti, or Indian flatbread, is an unleavened flatbread that has been eaten (and is still eaten) across the Indian subcontinent for thousands of years. Being of Indian descent, I’d grown up eating and making chapatis on an almost daily basis.
Traditional chapatis are made with ‘chapati flour’ or ‘atta’, which is easily available in Indian food stores. Chapati flour usually comes in 3 different varieties: – White – Medium – Whole wheat
If you really don’t like rolling chapati, struggle to get the round shape, or just want an easy life (who doesn’t!), you can use a chapati maker. Here are the quantities of each ingredient: 1 cupSourdough Starter (discard is fine) 3 1/2 cupsChapati flour (or all purpose flour for tortillas) 1 cupWater (room temperature) Salt (optional) Just a pinch