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Whole Wheat Chapati with Psyllium Husk

by Marianne Navada
by Marianne Navada
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This recipe takes the traditional Indian chapati or roti and gives it a boost of fiber adding psyllium husk powder. An added bonus, it make the chapatis softer. 

I previously shared a recipe on how to make chapati with yeast, which makes it more storable without freezing. If you cook chapati, you know that you have to eat them hot because leaving them out, even for just an hour doesn’t cut it. These chapatis retain their softness even if you eat them a few hours after cooking. The psyllium husk powder allows the dough to retain moisture, but I recommend freezing them if you’re not eating them the same day.

Note that these chapatis with psyllium husk will be a little darker than usual. 

Freezing and Serving

I make these for my husband. He usually eats three per meal, so I take 3 chapatis wrap them in foil. When they are ready to eat, you can heat them up in the oven or microwave.  

If using a microwave, remove foil, place them on a plate and cover in wet paper towel. Heat them up for 60 seconds each side. In the oven, 10 minutes at 350°F. 

Traditional Indian dishes drizzle chapatis or rotis with ghee or butter. I actually love these without it. You can serve with Dal Makhani or Buttery Lentil Soup.

Psyllium husk helps with constipation and overall gut health, managing diabetes, and lowering LDL cholesterol. 

Cleveland Clinic

psyllium husk chapati roti

Chapati with psyllium husk powder

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 cups whole wheat flour
  • 1 tbs. white flour for dusting
  • 2 tbs. psyllium husk powder
  • 1 tsp. salt
  • 2 cups of warm water (do not exceed 95°F)
  • oil to drizzle dough and also high heat oil to lightly coat a cast iron skillet

Instructions

  1. Mix the powdered ingredients well.
  2. Slowly add the water while kneading, until you have a round dough. It takes about 5 -6 minutes of kneading.
  3. Drizzle with oil. I use olive oil. 
  4. Cover and set aside for one hour. Since it doesn’t have yeast, don’t expect a huge rise.
  5. When ready, make 12-14 balls from the dough. The balls should be around 3/4 to 1 inch in diameter.
  6. Heat a skillet in medium-high heat and coat with a very thin layer of oil
  7. While the skillet is heating up, take a floured surface, and start flattening your first chapati dough, making a circle. The circle should be no bigger than 5 inches. This is the way to make the chapati rise fully. Larger chapatis will rise, but not as beautifully as smaller ones.
  8. When the skillet is hot (a bit of smoke), place your first chapati. The first one takes about 1 minute and 30 seconds for it to be ready to flip and this is the time I start kneading the second chapati. Do not stack your flattened dough.
  9. When you see the top of the chapati getting slightly cooked, time to flip. Resist the urge to keep flipping or pressing. Let the other side cook for about 30 seconds and flip again. You might need to lightly press the side  to get a larger puff, but make sure to not poke a hole. You’ll ether get a full rise or partial rise. The latter is fine. Not all your chapatis will rise perfectly, at least not mine.
  10. Keep doing this for the rest. You can turn down the heat a bit if the skillet is getting too hot.
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