Amma's Style Homemade Chapatis w Freezer Meal Prep Option

1. Add the flour to a large mixing bowl. Slowly pour in warm water in ½ cup intervals, and use your dominant hand to begin mixing. Keep using a cupping motion to pull the flour from the edges into the center.
You’ll feel the dough come together into a rough ball — and yes, you’ll definitely close your iWatch rings with this arm workout! 😂

2. Once the dough looks shaggy and roughly combined, cover the bowl completely with a kitchen towel, plate, or another bowl. Let it rest on your countertop at room temperature for 20–30 minutes.

3. Uncover the dough and knead it until it becomes soft and pliable. You should feel a smooth texture and bounce.

CTD Tip #1: My Amma taught me to taste a pinch of dough — if it has a balance of salt with a slight natural sweetness, it’s just right!

4. Pull off medium-sized portions and roll each into a round ball using your palms.

🧊 Freezer Meal Prep Instructions:

5. For batching, wrap 2 dough balls at a time in cling wrap, then store them in Ziploc freezer bags. For example, a 2-person household might store 6 dough balls in a sandwich-sized Ziploc bag. Pop them into the freezer.

6. Thawing: On the day you’re making chapatis, remove the required dough balls from the freezer. Take off the cling wrap and place them in a bowl, covered with a plate or cloth. Leave to thaw at room temperature for 3–4 hours. (See Notes below for thawing Q&A.)

👩🏽‍🍳 Rolling & Cooking the Chapatis:

7. Once thawed and soft, knead each ball slightly and shape it into a round. Lightly flour your surface and rolling pin. Dip the dough in the flour and roll it into a thin, round disc (about 6–8 inches wide).

If the dough gets sticky, sprinkle a bit more flour and gently spread it with your fingers over the surface.

8. Place the rolled chapati on a plate and keep it covered so it doesn’t dry out.

9. Heat a tava or non-stick pan on high until evenly hot. Place one chapati onto the pan. After 15–20 seconds, you’ll see bubbles forming underneath — flip it! Cook the second side for 20–30 seconds, then flip again.

If you see black spots right away, your heat may be too high — turn it down a notch.

Gently press with a spatula to encourage puffing.

CTD Tip #2: Brown spots or puffing means your chapati is fully cooked and fluffy inside — yay!

10. Stack the chapatis on a serving plate or in a chapati warmer, lined with a paper towel to absorb moisture. Cover with a towel to keep warm.

11. Serve hot with your favorite South Asian side dishes! (See Notes below for ideas.)