Soft Banana Chapati Recipe
If you’re looking for a creative way to use ripe or even overripe bananas, this soft banana chapati recipe is the answer. Chapatis are already a favorite in many homes, but adding mashed bananas brings a naturally sweet, fragrant twist that makes them even more delightful.
These chapatis are soft, layered, and versatile—you can enjoy them for breakfast with a cup of tea, as a snack with peanut butter, or even as part of your dinner spread.
One of the reasons I love making soft banana chapati is that it prevents waste. Instead of throwing away overripe bananas, you can turn them into a wholesome, satisfying meal.
This recipe uses basic pantry ingredients like flour, sugar, salt, and oil, so you don’t need anything fancy. With the right kneading, resting, and layering techniques, you’ll end up with chapatis that are soft, flavorful, and beautifully layered every single time.
In this blog, I’ll walk you step by step through how to make banana chapatis at home, share some tips for achieving soft chapatis, and explain why ripe bananas are perfect for this recipe. Once you try it, I’m sure you’ll be making banana chapatis a regular part of your family’s meals.
Soft Banana Chapati Recipe (No Waste, Delicious & Easy!)
Equipment
- mixing bowls
- Fork or potato masher
- Wooden Spoon
- Rolling Pin
- Flat pan or skillet (tawa)
- turner/ spatula
- Clean kitchen towel or hotpot (to keep chapatis warm)
Ingredients
- 3 large ripe bananas (overripe works best)
- 2 cups room temperature water
- 1 tsp salt
- 4 tsps sugar
- 2 tbsps vegetable oil (plus more for frying)
- 7 ½ cups all-purpose flour (approximate, may vary) plus extra flour for dusting
Instructions
- Mash the bananasUse a fork or masher and mash until smooth.
- Mix wet ingredientsAdd sugar, salt, water, and oil to the mashed bananas.
- Add flour graduallyStir in the flour, starting with 4 cups, then add more until a soft, sticky dough forms.(The flour in the ingredients list is a guide. You may need slightly more or less.)
- Rest the doughCover and let the dough relax for 20–30 minutes.
- Roll and layerRoll the dough into a large rectangle and brush with oil (about 2 tablespoons).Roll the dough into a rope, sealing the edges as you go to lock the oil into the dough.
- Cut the dough rope into pieces, (15 to 16 pieces for a 10 to 12-inch-diameter pan) sealing both sides of the pieces so the oil again stays inside each dough piece.
- Optional Second RestArrange the dough pieces on your floured surface, cover with a clean kitchen towel and let them rest an additional 10 minutes. (If you don't have much time, skip this second rest.)
- Roll and Cook the ChapatisRoll each piece of dough into a round chapati.Transfer the first piece to your preheated pan (medium-low heat, or adjusted for your stove).Let it cook for about 30 seconds until slightly darker with small bubbles.Apply about ¾ tablespoon of oil on the surface, flip, and swirl the chapati to spread the oil.Occasionally press with a turner or spatula to encourage layers, frying for about 1 minute until golden patches form.Apply another ¾ tablespoon of oil on the second side, flip, swirl, and fry evenly.Give it one final turn, then transfer to a paper-lined hotpot to keep warm.
- Repeat the process with the remaining chapatis. (Tip: You can work with 2–3 pans to speed things up.)
Video
Notes
Tips for Perfect Soft Banana Chapati
- Use very ripe bananas—they mash easily and add sweetness.
- Don’t add too much flour during kneading; keep the dough soft.
- Resting the dough is key to soft, pliable chapatis.
- Use medium heat to avoid burning.
Enjoy Your Soft Banana Chapati!
These chapatis are sweet, soft, and full of flavor. Serve them hot, stacked in a lined pot to keep them warm, and watch how fast they disappear from the table. Now you know exactly what to do with those ripe bananas—turn them into a delicious soft banana chapati recipe that everyone will love!
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