Most people make brown chapatis, sure, but they’re often a mix of brown and white flour, usually in a 1:1 ratio. But what if you want to go all-in with just brown flour? That’s exactly what this post and recipe are about!
The reason people blend brown and white flour is to get softer chapatis. Whole wheat flour on its own tends to mess with the texture of baked goods, so adding white flour helps smooth things out.
Since we’re using only brown flour here, the chapatis won’t be as soft as the mixed ones, unfortunately. But the good news? They’re rich and delicious! Just keep in mind that shaping them can be tricky, and they dry out faster than chapatis made with white flour.
Brown chapatis have a more earthy and dense flavor compared to regular white chapatis. Like most whole grain products, they’re richer in taste than those made with all-purpose flour and offer more health benefits.
However, they tend to be less exciting and can taste a bit plain. They also turn out rougher and drier than all-purpose chapatis, but using hot water and adding butter can help make them softer.
Ingredients
- 2 Cups Atta Mark Flour
- 1 Cup Warm Water
- 1 Pinch of Salt
- 5 Tbs Vegetable Oil
- 1 Tsp Butter (OPTIONAL)
For brown chapatis, we use a special flour called atta mark 1. You can grab it from any of the popular brands, and they’re all pretty similar to all-purpose flour in quality. EXE, Dola, and Ajab are all good options, but Butterfly is my personal favorite. It forms gluten better and gives a texture I really like.
Butter is optional, so don’t stress about getting it—plus, it’s pricey here in Kenya. If you have margarine, use that instead. The reason we added it is to smooth out the rough texture of Atta Mark chapatis. If you don’t have margarine either, just go with a tablespoon of vegetable oil.
Speaking of oil, it can make a big difference! Check out this post where I rank the best vegetable oils you should be buying.
Procedure for Making Brown Chapatis
In a large bowl, mix the salt into the flour thoroughly. This helps ensure that the chapatis are evenly salted, preventing any salty clumps, so don’t skip this step!
If you’re using butter, rub it into the flour until small flakes form and it’s evenly distributed throughout the mixture.
Next, slowly add your warm water while working the dough. Adding the water gradually ensures the dough forms smoothly and consistently, which is much better than dumping it all in at once.
Once everything is mixed and there’s no dry flour left, you’re all set. It’s fine if there’s a little extra water since different flours absorb differently. Once your dough comes together as shown, you’re good to go.
Cover it and let it rest—this gives the gluten time to both develop and relax, creating those nice strands.
After resting, uncover your dough and dust your work surface to prevent sticking. Divide the dough into 4 smaller portions, then roll each one out flat.
Brush the top with oil, fold it into thin strips to create a rope-like shape, and then coil it up into a round disk, forming layers as you go.
Now, cover the rolled dough again and let it rest for 15 minutes. This allows the layers to really develop, making your chapatis flakier.
Skipping this step could leave them tasting doughy instead of having that perfect texture.
After the dough has rested, roll out the balls again into thin disks. Meanwhile, heat your pan or skillet until it’s warm, then oil it. Once the oil is ready, place your chapati on the pan and gently spin it with your palm, pressing it down to prevent puffing. This helps it cook evenly.
After about a minute, brush the top with oil and flip it to cook the other side. Keep the heat at low to medium-high heat will burn the outside before the inside has a chance to cook properly.
100% Whole Brown Chapatis
Equipment
- Rolling Pin
- Cast Iron / Stainless Steel Pan
Ingredients
- 2 Cups Atta Mark Flour
- 1 Cup Warm Water
- 1 Pinch of Salt
- 5 Tbs Vegetable Oil
- 1 Tsp Butter OPTIONAL
Instructions
- In a large bowl, add the salt to the flour and mix thoroughly.
- If using butter, rub it into the flour until it forms flaky bits.
- Gradually add warm water to the flour mixture, stirring as you go, until it forms a dough. The key here is to add the water slowly to get the right consistency.
- Once the dough comes together, cover it with cling film or a kitchen towel and let it rest for at least 30 minutes. The longer it rests, the softer the dough will become.
- After resting, divide the dough into 4 equal balls. Roll each ball out slightly, brush with a little oil, and cover again to rest for another 15 minutes.
- After resting, roll out the dough into thin circles.
- Heat a pan over medium heat and lightly oil it. Place a rolled-out chapati on the pan.
- Cook until the bottom turns golden brown, then oil the top and flip it. Cook for another minute or until golden brown on the other side. Keep the heat low to avoid burning.
- Repeat with the remaining chapatis.
Nutritional Information
Total Batch (4 Chapatis):
- Calories (without butter): 1,416 kcal
- Calories (with butter): 1,450 kcal
- Protein: 32g
- Carbohydrates: 172g
- Fat (without butter): 78g
- Fat (with butter): 82g
Per Serving (2 Chapatis):
- Calories (without butter): 708 kcal
- Calories (with butter): 725 kcal
- Fat (without butter): 39g
- Fat (with butter): 41g
Serving Suggestions
Just like regular chapatis, these brown ones go great with the usual suspects—especially anything stewy. Beef stew works perfectly, but lamb or chicken are just as good. You can even pair them with bean or green gram stew. And if you’re in the mood for breakfast, they also make a nice match with a hot drink, like milk chai
