Chapati (Whole-Wheat Wraps)
By America's Test KitchenPublished on March 28, 2026
Time
40 minutes, plus 30 minutes resting
Yield
Makes 4 wraps
Ingredients
¾ cup (4⅛ ounces/117 grams) whole-wheat flour ¾ cup (3¾ ounces/106 grams) all-purpose flour 1 teaspoon table salt ½ cup warm water 3 tablespoons plus 2 teaspoons vegetable oil, divided
Before You Begin
This recipe can easily be doubled. You can use a 12-inch nonstick skillet in place of cast iron. In step 5, heat ½ teaspoon oil over medium heat in the skillet until shimmering and then wipe out the skillet before adding the first dough round.
Instructions
- Whisk ¾ cup (4⅛ ounces) whole-wheat flour, ¾ cup (3¾ ounces) all-purpose flour, and 1 teaspoon table salt together in bowl. Stir in ½ cup warm water and 3 tablespoons vegetable oil until cohesive dough forms. Transfer dough to lightly floured counter and knead by hand to form smooth ball, 1 minute.
- Divide dough into 4 pieces and cover with plastic wrap. Form 1 piece of dough into rough ball by stretching dough around your thumb and pinching edges together so that top is smooth (keep remaining pieces covered). Place ball seam side down on clean counter and, using your cupped hand, drag in small circles until dough feels taut and round. Repeat with remaining dough pieces. Place on plate seam side down.
- Cover dough with plastic wrap and let sit for 30 minutes. (Dough can be refrigerated for up to 3 days.)
- Line rimmed baking sheet with parchment paper. Roll 1 dough ball into 9-inch circle on lightly floured counter (keep remaining dough balls covered). Transfer to prepared sheet and top with additional sheet of parchment. Repeat with remaining dough balls.
- Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add ½ teaspoon oil to skillet, then use paper towels to carefully wipe out skillet, leaving thin film of oil on bottom; skillet should be just smoking. Place 1 dough round in hot skillet and cook until dough is bubbly and bottom is browned in spots, about 2 minutes. Flip dough and press firmly with spatula all over to encourage puffing, cooking until puffed and second side is spotty brown, 1 to 2 minutes. Transfer to clean plate and cover with dish towel to keep warm. Repeat with remaining 1½ teaspoons oil and dough rounds. Serve. (Cooked chapati can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze, layer wraps between parchment and store in zipper-lock bag. To serve, stack wraps on plate, cover with damp dish towel, and microwave until warm, 60 to 90 seconds.)
Time
40 minutes, plus 30 minutes restingYield
Makes 4 wrapsIngredients
¾ cup (4⅛ ounces/117 grams) whole-wheat flour
¾ cup (3¾ ounces/106 grams) all-purpose flour
1 teaspoon table salt
½ cup warm water
3 tablespoons plus 2 teaspoons vegetable oil, divided
Ingredients
¾ cup (4⅛ ounces/117 grams) whole-wheat flour
¾ cup (3¾ ounces/106 grams) all-purpose flour
1 teaspoon table salt
½ cup warm water
3 tablespoons plus 2 teaspoons vegetable oil, divided
Ingredients
¾ cup (4⅛ ounces/117 grams) whole-wheat flour
¾ cup (3¾ ounces/106 grams) all-purpose flour
1 teaspoon table salt
½ cup warm water
3 tablespoons plus 2 teaspoons vegetable oil, divided
Why This Recipe Works
Chapatis are wheaty, unleavened Indian flatbreads often used as utensils for scooping up a number of sumptuous dishes. They’re traditionally made from a finely ground hard wheat flour known as “atta.” We found that a combination of whole-wheat and all-purpose flours yields a more tender and elastic chapati than one made with only (comparatively coarse) American whole-wheat flour. To simulate the results achieved by cooking chapatis on the griddle known as a “tava,” we turn to a well-seasoned cast-iron skillet.
Before You Begin
This recipe can easily be doubled. You can use a 12-inch nonstick skillet in place of cast iron. In step 5, heat ½ teaspoon oil over medium heat in the skillet until shimmering and then wipe out the skillet before adding the first dough round.
Instructions
- Whisk ¾ cup (4⅛ ounces) whole-wheat flour, ¾ cup (3¾ ounces) all-purpose flour, and 1 teaspoon table salt together in bowl. Stir in ½ cup warm water and 3 tablespoons vegetable oil until cohesive dough forms. Transfer dough to lightly floured counter and knead by hand to form smooth ball, 1 minute.
- Divide dough into 4 pieces and cover with plastic wrap. Form 1 piece of dough into rough ball by stretching dough around your thumb and pinching edges together so that top is smooth (keep remaining pieces covered). Place ball seam side down on clean counter and, using your cupped hand, drag in small circles until dough feels taut and round. Repeat with remaining dough pieces. Place on plate seam side down.
- Cover dough with plastic wrap and let sit for 30 minutes. (Dough can be refrigerated for up to 3 days.)
- Line rimmed baking sheet with parchment paper. Roll 1 dough ball into 9-inch circle on lightly floured counter (keep remaining dough balls covered). Transfer to prepared sheet and top with additional sheet of parchment. Repeat with remaining dough balls.
- Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add ½ teaspoon oil to skillet, then use paper towels to carefully wipe out skillet, leaving thin film of oil on bottom; skillet should be just smoking. Place 1 dough round in hot skillet and cook until dough is bubbly and bottom is browned in spots, about 2 minutes. Flip dough and press firmly with spatula all over to encourage puffing, cooking until puffed and second side is spotty brown, 1 to 2 minutes. Transfer to clean plate and cover with dish towel to keep warm. Repeat with remaining 1½ teaspoons oil and dough rounds. Serve. (Cooked chapati can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze, layer wraps between parchment and store in zipper-lock bag. To serve, stack wraps on plate, cover with damp dish towel, and microwave until warm, 60 to 90 seconds.)
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