Breads · ALWAYS FREE
Whole-wheat skillet chapatis
Eight thin, soft whole-wheat flatbreads with toasted skillet freckles and no yeast.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Mix 8.47 oz flour with the salt. Add the warm water and olive oil, then mix until no dry pockets remain. Knead for 5 minutes to form a soft, cohesive dough. Cover and rest for 20 minutes.
- Divide the dough into 8 equal pieces and shape into balls. Keep covered. Heat a heavy dry skillet over medium-high heat while rolling the first ball.
- Use the reserved 0.423 oz flour sparingly across the work surface and rolling pin for the whole batch. Roll one ball into an even 15 cm round, approximately 2 mm thick, turning it often. Keep the unrolled balls covered.
- Cook the round for 30–45 seconds, until its top loses its wet sheen. Flip and cook for 45–60 seconds until brown spots appear, then flip again for 15–30 seconds to finish. Adjust the heat to brown without blackening; the center should be cooked and no longer gummy. Puffing may be partial.
- Transfer to a clean towel and cover while rolling and cooking the remaining rounds. Serve 2 chapatis per portion. Cool leftovers, wrap airtight and refrigerate for up to 3 days, or freeze for up to 1 month for best quality. Rewarm briefly in a covered skillet; do not taste raw dough.
Estimated nutrition
Per serving · 1 of 4- Calories
- 232 kcal
- Protein
- 8.3 g
- Total carbohydrate
- 45.3 g
- Total fat
- 3.6 g
- Total sugars
- 0.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. Raw or dry profiles match ingredient masses before cooking. Moisture gain/loss does not change the stated portion count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed. Actual amounts left in pans or on utensils can reduce intake. Serving suggestions and substitutions are excluded. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not displayed. Estimate counts all 252 g flour, including 12 g reserved dusting flour. One serving is 2 of the 8 chapatis; no spread, sauce or side is included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Whole-wheat flour, water, olive oil and salt are the complete flatbread recipe, including dusting flour. No animal-derived ingredient is listed; wheat remains a gluten-containing grain.
Required label checks: The audit covers the complete listed recipe at its stated portion count. Accompaniments and substitutions require a fresh ingredient screen. Check packaged ingredients for animal-derived additions; this ingredient screen is not product certification.
Supporting reference · Supporting reference - Vegan: Whole-wheat flour, water, olive oil and salt are the complete flatbread recipe, including dusting flour. No animal-derived ingredient is listed; wheat remains a gluten-containing grain.
Required label checks: The audit covers the complete listed recipe at its stated portion count. Accompaniments and substitutions require a fresh ingredient screen. Check packaged ingredients for animal-derived additions; this ingredient screen is not product certification.
Supporting reference · Supporting reference - Dairy-Free: Whole-wheat flour, water, olive oil and salt are the complete flatbread recipe, including dusting flour. No animal-derived ingredient is listed; wheat remains a gluten-containing grain.
Required label checks: The audit covers the complete listed recipe at its stated portion count. Accompaniments and substitutions require a fresh ingredient screen. Check packaged-ingredient labels for milk-derived additions and cross-contact; dairy-free ingredient screening is not an allergy guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
