July 17, 2023


Recipe: Joe Thottungal

“Other than a bit of kneading, chapati dough is a cinch to make. Hot chapati goes beautifully with curry.” – Joe Thottungal


  • 1 cup atta or finely milled wheat flour, plus extra for dusting
  • Pinch salt


Yield: Makes 8

Make Dough

  1. Combine flour and salt in bowl. Gradually add in 1/4 cup of lukewarm water, mixing and kneading by hand for at least 2 minutes, or until dough is soft but not sticky. (If sticky, add a bit more flour.) Cover dough with dish towel and set aside for at least 10 minutes to rest.
  2. Divide dough into 8 pieces. On lightly floured work surface, roll each piece of dough into thin circle, about ⅛ ” thick.

Cook Chapati

  1. Heat flat griddle or nonstick frying pan over medium heat. Add round of dough to pan. Cook for 30 seconds, using back of spoon to press surface in different spots, until bubbles form. Flip and cook for another 30 seconds, pressing spoon down from spot to spot. Flip again and cook until chapati bubbles are pale brown.
  2. Transfer to plate and repeat with remaining rounds of dough.

Christian Lalonde


Excerpted from My Thali: A Simple Indian Kitchen by Joe Thottungal with Anne DesBrisay. Photography by Christian Lalonde. Copyright 2023 by Thali Restaurant. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher