Chapati: How to Cook Chapati & Chapati Mayai (Rolex)

  • Most people think that making Chapati is so hard and would rather cook something simple, but I am here to tell you that making Chapati is as easy as anything else.

    Before we begin, Chapati is also known as Roti, Shabaati, Safati or Roshi in the local languages. 

    It is an unleavened flatbread which is a staple in Sri Lanka, India, Bangladesh, and Nepal, usually made from Whole Wheat Flour, though All Purpose Flour is normally used to make the Chapati. 

    Chapati has many Varieties like Paneer Chapati where grated Paneer is added to the Chapati Dough. 

    There is Radish or Mullandi Chapati where grated Radish and Turmeric Powder is added to the Chapati Dough, and also vegetable stuffed Chapati where Carrot, Potato, Fenugreek, and Peas are mushed and slightly sauteed into a Marsala gravy and then rolled into the Chapati.

    As you can see, there are so many ways that you can make this traditional Indian Flat Bread. 

    Chapatis are a great meal because you can make them and reheat them the next day to have with tea or a chosen vegetable or stew. 

    The secret to making very Soft delicious Chapati is in the Dough, the kneading process is what really determines how soft your Chapati will become. 

    Also, I used hot water to knead the dough and added Vegetable Oil before completing the kneading process. This makes the dough soft yet firm.

    Equipment needed for making chapati 

    1. Heavy frying pan, tawa, crepe or griddle

    2. Rolling pin

    3. Pastry brush

    4. Spatula

    5. Wooden board

    6. Baking tray

    7. Deep bowl to mix ingredients

    8. Double boiler (optional)


    (Servings: Makes about 10 chapatis depending on their size).

    1. All-purpose flour – five cups

    2. Melted ghee or warm oil – 2-3 tablespoons 

    3. Salt – 1 teaspoon

    4. Sugar – 1-2 teaspoons

    5. 2 cups of warm water 

    6. 1/2 a cup of vegetable oil 



    If the dough is too wet – add some flour. 

    In case it’s too hard – pour some water. 

    It has to be pliable, soft and in arrears of hands. 

    The dough needs to be perfect for the chapatis to be the right texture. 

    1. Pour the flour into the mixing bowlL

    2. Throw in the sugar and salt Thoroughly mix the flour.

    3. Add ghee/oil with one hand as you mix with the other. 

    4. Slowly add in the water as you continue kneading. (Be careful to take your time in this process) 

    5. Knead the dough and beat it together in circular motions.

    6. Make sure all the flour is balled up and the dough is consistent. 

    7. It takes around 25 minutes to make chapati dough soft.

    8. Now you should have the chapati roll ready. 

    9. Shape the dough into a ball and oil it up a bit, cover and leave for half an hour. 

    10. When the dough has rested divide it into 5 or 6 portions. 

    11. As you work with the first portion, make sure the other pieces are covered well using a damp towel. 

    12. Flatten the ball with your palms.

    13. Then use the rolling pin and make a 50 mm disc. Continue to flatten it on every side until it becomes 20 mm in diameter.

    14. Brush the dough disk slightly with oil on one side. 

    15. Place this side on the floured board or plate. Then repeat the process again. 

    16. Find the center of the disk and fold in half with the rolling pin, flip it over and repeat. 

    17. Coil up the dough into a ball and leave it for 15 minutes covered with a cloth.

    18. Roll the coiled discs from the centers on the floured board. Don’t forget to rotate. The ready chapati is 50 mm thick and 20 mm in diameter. 

    19. Heat the pan and put the chapati on it using the rolling pin. 

    20. Turn it over every 2 minutes or so, checking for a light brown colour to appear as you oil the surface slightly. Seasoned chapati makers can use their hands to turn the chapati but if your a novice stick to the spatula to avoid burning.

    21. Once it turns light brown turn it over and repeat the same process and voila, you have one soft chapati in the bank.

    22. Place the ready chapatis into the double boiler or sealed dry container as an alternative. This helps keep the soft chapati hot. 

    23. Serve hot with any accompaniment of your choice.

    How to Make Chapati rolex (Mayai roled in chapati)

    Chapati Rolex is basically an omelet rolled inside a chapati. Sort of like a wrap. 

    The omelet is fried with onions, tomatoes and cabbage, others add carrots bell pepper or even meat.


    (Serves 1 Rolex)

    1. 1 chapati

    2. 2 Medium sized eggs

    3. 1/4 Cup thinly shredded cabbage

    4. 1/2 onion thinly sliced

    5. 1 red plum tomato deseeded and thinly julienne cut

    6. 1/2 Capsicum deseeded julienne cut

    7. 1 Tablespoon Coriander

    8. 1 pinch cayenne pepper

    9. 1/4 Teaspoon mixed spices

    10. 1 Tablespoon cooking oil


    1. In a bowl mix together all the ingredients(cabbage, capsicum, onion, tomatoes, coriander, cayenne, mixed spices and salt.

    2. Toss them together. Add the eggs one by one and whisk gentle together.

    3. Under medium heat, place the cooking pan and put the cooking oil. 

    4. Pour the egg mixture, spreading them evenly to cover the pan.

    5. Let it cook for 2 minutes 

    6. Flip it to the other side.

    7. Place the chapati on top so that it can also warm up for 2 minutes.

    8. Flip it again, and turn off the heat for a minute.

    9. Keep rolling until you form a rod like shape.

    10. You can have it as a whole or cut into ½ or whatever pleases you.

    12. Enjoy