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Culinary Tips
Layered Chapati/Poli (Ghadichi)

yields approx. 10


  • 2 cups whole wheat flour,
  • approx 3/4 cup warm water
  • 2 tsp oil
  • 1/2 tsp salt


  1. Mix flour and salt. Make a well in the center. Put oil and water in it.
  2. Keep mixing with hands until a soft, pliable dough is formed. Apply some oil to your hands and if the dough appears sticky, sprinkle some flour while kneading to achieve a smooth texture. Cover it with a damp cloth and let stand for at least half an hour.
  3. Heat an ungreased griddle on high heat first. Once heated reduce heat to medium. Knead the dough again with greased hands. Divide the dough into 2 inch dia. balls.
  4. Place a ball on the rolling board. Start rolling it into a 4 inch dia disk. Rub a little bit of oil on top with your fingers. Sprinkle just a pinch of flour all over the disk and fold the disk (along the diameter) into half. Again rub some oil and sprinkle a pinch of flour onto it. Fold it in half so the round edges stick together and it forms a triangular shape. Now dredge the folded disk into the flour.
  5. Place the folded disk on the rolling board. Flatten it a little bit and with a rolling pin, keep rolling the folded disk in a circular motion. Try working mostly along the edge so that the edge becomes thin. Use rice flour or wheat flour occasionally to make the rolling easier. Do not apply too much pressure while rolling.
  6. Dust off excess flour from the rolled out circle and transfer it gently onto the hot griddle. When you see bubbles on top, flip and roast the other side by lightly pressing the turner so that it puffs up. Turn and roast the first side again to make sure that it is well done. Repeat with the other side. (But avoid repeated flipping.)
  7. Remove chapati from the griddle and pat to remove trapped air so it becomes fluffy.
  8. Brush some ghee/oil onto the chapati and serve with any curry or pickle. If not served immediately, keep chapatis in a covered casserole or tin to retain softness.