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Easy Backcountry Bread: Chapati

Chapati is a small, round, earthy-tasting flatbread of Northern India and Pakistan. It’s typically made with two ingredients only: finely ground whole wheat flour and water.
Chapati is super easy to make even when you’re in the backcountry. It contains no yeast, so no long waiting for dough rising is needed. Just knead, roll out and fry dry!
Chapati is handy for scooping up curries and stews, dipping in soups and sauces, or could also be delicious on its own.

How to make chapati

You’ll need:
1 cup all-purpose flour
1 tablespoon full cream milk powder
Pinch of salt
Ghee for brushing

At home:
Mix flour, powdered milk and salt in a medium-sized zip lock freezer bag .
Pack other ingredients separately.

On the trail:
Pour 1/3 to 1/2 cup water into the bag with flour mixture. Close the bag and knead the smooth dough.

making chapati, step 1

Leave to rest for about 5 minutes.

chapati
Divide dough by 8 parts.

chapati

Shape each peace into a ball, then roll out or stretch into flat disks (as thin as possible).

chapati

Place the pan over medium heat.
Fry chapati on both sides until golden brown, brush with ghee.

chapati

Serve with curries, spicy couscous, and soups.

4 Comments

  1. Carrie Narow on April 23, 2017 at 7:26 am

    Hi, would it be very similar if I use coconut milk powder or fat free milk powder? I have those. Thank you so much! I can’t wait to start checking out your other recipes.

    Carrie

    • romichkSG on April 23, 2017 at 3:59 pm

      Hi, Carrie! You can use fat free milk powder or coconut milk powder for making chapati. However, the taste could be slightly different with coconut milk. I’d know what you think about our recipes. Give us a feedback as soon as you’ll try them.

  2. Jaime McFall on July 24, 2016 at 4:43 pm

    Thank you for this recipe. I am looking forward to making it on the trail. I am going to be happy having something so comforting and lightweight on the trail. Add a bit of cinnamon and sugar or PB and honey for a sweet treat. I also made them at home with self rising flour and it makes them a bit fluffy like a gyro bread. YUMMY Thank you so much

    • jon beel on July 10, 2017 at 12:42 am

      did you use the same amount of a/p flour

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