Even easier than naan, chapati — also know as roti or fulka — is another go-to South Asian flatbread type. It’s enjoyed in India, Pakistan and many places beyond. The main difference between chapati and naan is that chapati are unleavened, so they’re even quicker to make. They also call for whole wheat flour, which gives them a nuttier taste.
11.5 ounces(2 cups) atta (Indian whole wheat flour, OR
5.5 ounces [1 cup] whole wheat flour plus 5 ounces [1 cup] all-purpose flour)
1/2 teaspoon salt
4 ounces (1/2 cup) water
4 ounces (1/2 cup) whole milk (or yogurt-milk combo)
Combine the flours and salt in a medium bowl (or in the bowl of a mixer fitted with a paddle) and stir. Meanwhile, combine the water and milk in a small saucepan and bring to a simmer. Combine the hot water mixture with the flour mixture and work them together to form a soft dough (add more milk if needed). Knead the dough until it’s smooth, then set it aside to rest so the flour can fully hydrate.
When you’re ready to prepare the breads, divide the dough into 8 pieces and shape the pieces into balls. Roll them by flattening each ball on a lightly floured surface and applying a rolling pin. Roll them into roughly 6-inch circles, trying not to work in too much extra flour, lest you make the chapati dry.
Apply the chapati to a cast iron skillet. As the bread starts to puff, press it with a spatula to spread the bubbles around and release the “top” crust from the bottom. Flip it when it brown spots appear on the griddle side. Griddle the other side until lightly browned, then transfer to the chapati to the burner itself for a few seconds, it will puff up like a balloon.
Butter the finished breads and keep them warm until serving. Chapati can be kept, wrapped for up to two days.