Chapati Flour

Ever since I stumbled upon chapati flour, my culinary world has never been quite the same. As a Chinese food expert, I am constantly on the lookout for new and exciting ingredients to incorporate into my dishes. And let me tell you, discovering the versatility of this amazing Indian staple was nothing short of revolutionary. In this blog post, I will share everything I’ve learned about this wonderful ingredient and how it can elevate your cooking game.

What is Chapati Flour?

Chapati flour, commonly referred to as atta, is a type of whole wheat flour that is finely milled and used extensively in Indian cuisine. It is the primary ingredient for making chapatis, which are a type of unleavened bread popular in India, Pakistan, and Nepal. The unique texture and nutty flavor of chapati flour make it an exciting addition to your pantry.

The Nutritional Benefits of Chapati Flour

One of the key reasons I love working with chapati flour is its impressive nutritional profile. Being a whole wheat flour, it retains all three parts of the wheat kernel – the bran, germ, and endosperm – resulting in a nutrient-dense product. Atta is packed with essential vitamins and minerals, such as:

  • Fiber
  • Protein
  • Iron
  • Calcium
  • B-vitamins

This means that incorporating chapati flour into your regular diet can offer numerous health benefits like improved digestion, better blood sugar control, and boosted immunity.

Where Can You Buy Chapati Flour?

These days, chapati flour is becoming increasingly accessible. You can easily find it at most Indian grocery stores or larger supermarkets with an international section. If you can’t find it locally, don’t worry! Online retailers like Amazon and iShopIndian are just a click away and ready to deliver this versatile ingredient right to your doorstep.

Using Chapati Flour Beyond Traditional Indian Dishes

While making delicious chapatis is an obvious choice, there are countless other ways to integrate chapati flour into your cooking. Here are some ideas to get you started!

Reinvent Your Chinese Dumplings

As someone who loves experimenting with traditional recipes, I decided to give my favorite Chinese dumpling dough a twist by using chapati flour instead of regular all-purpose flour. Trust me, the results were fantastic! The nutty flavor of the chapati flour added a whole new dimension to the dumplings, and the texture was delightfully chewy. Just swap out the usual flour with an equal amount of chapati flour in any dumpling dough recipe, and let the magic happen.

Create Delightful Fusion Flatbreads

Flatbreads are universally loved, and the possibilities with chapati flour are endless. Why not try creating a fusion dish by combining elements from different cuisines? For example, you could make a flatbread pizza using chapati dough as the base, topped with a spicy Szechuan sauce, mozzarella cheese, and your choice of Chinese-inspired toppings like bok choy, scallions, and shiitake mushrooms. The nuttiness of the chapati flour pairs perfectly with bold Asian flavors.

Bake Healthier Cookies

Did you know that you can substitute chapati flour in many cookie recipes for a healthier treat? Because of its higher fiber content, chapati flour gives the cookies a denser, more satisfying texture. I love making chocolate chip cookies using chapati flour – they turn out deliciously chewy and full of flavor. Just use chapati flour in place of regular flour in your favorite cookie recipe, and adjust the liquid content if necessary.

Whip Up Flavorful Pancakes

Who doesn’t love pancakes? Swap out the all-purpose flour in your favorite pancake recipe with chapati flour for a more nutritious and flavorful breakfast treat. As always, you may need to slightly adjust the liquid content in the batter, but the end result is well worth the effort. Top your chapati flour pancakes with some fresh fruit and a drizzle of honey for a guilt-free indulgence.

Tips and Tricks When Working with Chapati Flour

Now that you have some mouth-watering ideas on how to use chapati flour in your kitchen, here are a few practical tips to ensure success with this wonderful ingredient:

Be Mindful of Liquid Ratios

Since chapati flour is denser than regular all-purpose flour, it might require a little more liquid when substituted in recipes. Keep an eye on the consistency of your dough or batter, and add extra liquid as needed to achieve the desired texture.

Kneading is Key

When working with chapati flour, it’s important to knead the dough well. This helps develop the gluten and ensures a tender and elastic final product. Don’t skimp on this step, especially when making chapatis or other flatbreads.

Store Properly to Maintain Freshness

Like all whole grain flours, chapati flour has a shorter shelf life due to its natural oils. To keep it fresh for as long as possible, store it in an airtight container in a cool, dark place. For even longer storage, consider keeping it in the refrigerator or freezer.


  • Medium-gluten flour (dough): 260g
  • Cold water (dough): 130g to 140g
  • Salt (dough): 1g
  •  Fine granulated sugar (dough): 20g
  • Fine granulated sugar: appropriate amount
  •  Banana or apple: appropriate amount
  • Cooking oil: appropriate amount


Mix the dough ingredients, knead into a smooth dough, reserve about 10 grams of water to add later depending on the dough’s condition. The finished dough should be moderately firm and soft.
Mark as done
Divide the large dough into eight equal parts.
Mark as done
Pour a small amount of vegetable oil into a plastic bag, place the dough inside, let the vegetable oil coat the dough with a thin layer to prevent sticking together. Seal the bag and refrigerate for at least 2 hours or overnight.
Mark as done
Once the dough has risen, slice the bananas into thin pieces (or chop apples if making apple-flavored). Set aside.
Mark as done
Pour vegetable oil onto a flat surface, spreading it evenly. Add oil each time you make a pancake.
Mark as done
Take one portion of dough, roll it thin (the thinner, the better). Sprinkle a small amount of granulated sugar on top of the flattened dough.
Mark as done
Arrange banana slices in the center of the dough.
Mark as done
Fold both sides of the dough toward the center.
Mark as done
Fold the other two sides, completely sealing the filling inside. Add vegetable oil to a pan and fry the pancake until both sides are golden brown.
Mark as done
Finished product.
Mark as done

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