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Unleavened bread (chapati)

Ricetta originale indiana del pane senza lievito

by Ada Parisi
5 min read
Pane azzimo o chapati: un pane senza lievito velocissimo e buono

Dovete assolutamente provare il pane azzimo o Chapati: si tratta di una delle più famose ricette indiane, un pane senza lievito, you'll become addicted to. If you're left without bread on Sunday night, you don't have time to make it rise up anything and they're coming guests, non dovete più preoccuparvi perché questo pane indiano, chapati, is an unleavened bread, made only with flour, water and salt, from the process easy. And if you want to follow me on Instagram where I publish all my experiences with the yeasts.

Il chapati o pane azzimo senza lievito si impasta tutto insieme, do you stand one hour, divide the dough into balls of the same weight, stretch of thin round slices which then bake on a red hot lyrics. The bread swells up like a balloon and, within a few minutes of cooking, is ready to be brought to the table. Perfect with cold meats, vegetables in oil, olives or cheese. You can stuff it with what you prefer or use it to accompany the food. Is’ good and lightweight. And did you make.

The only thing is to consume it just done, because essendo senza lievito il chapati indurisce in poco tempo. In case you advance and get tough, I also suggest alternative use: consume it in pieces cooked in a good broth with grated pecorino cheese. You will see that goodness.

If you have time and you like to knead, try my basic recipe for the SEMOLA BREAD, that I introduce you cooked in a cast-iron pot but that you can cook quietly even in the pan. Or the BREAD MILK, fragrant and fluffy, o il buonissimo PUMPKIN BREAD or the BEER BREAD, perfect with cold cuts and cheeses. And now I wish you good day!

Pane azzimo o chapati: un pane senza lievito velocissimo e buono


Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


250 grams of flour or

125 ml lukewarm water

2,5 grams of salt


Unleavened bread, chapati

Mix together all the ingredients for chapati working them well, until dough is smooth and homogeneous. Wrap it in food film and let it rest at room temperature for at least an hour.

After the interval of rest, work the dough a minute (you will see that it has become smooth and elastic) and divide it into balls of the same weight, about 25 grams each.

Lay them out with a rolling pin on a floured surface to form the thin round slices about 2 mm. Bake each sheet of chapati on a text or a hot plate: Cook first on one side, then on the other and finally turn a third time. You will see that the bread will swell.

Remove the pana chapati from the heat and store it covered with a cloth to maintain moisture. The chapati is a bread to eat immediately, because once cold dries. Bon appétit!

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Dolly April 13, 2015 - 17:24

Easy and good like bread, I would love to try that, but I don't know where Cook. I can think of only one non-stick crepe pan on the stove, without oil or butter. Might be okay?

Sicilians creative in the kitchen April 13, 2015 - 20:50

Hello. Might go very well the crepiere. ADA


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