Go Back
Soft Banana Chapati

Soft Banana Chapati Recipe (No Waste, Delicious & Easy!)

This soft banana chapati recipe is the perfect way to use up ripe or overripe bananas. Naturally sweet and flavorful, these chapatis are soft, layered, and ideal for breakfast, dinner, or even as a snack. With just a few simple ingredients, you can enjoy a wholesome, no-waste recipe that your whole family will love. Plus, don't miss the video tutorial at the end of this post for extra guidance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Course Breakfast, dinner, Side Dish, Snack
Cuisine East African, Indian-inspired
Servings 10

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 bananas
    Use a fork or masher and mash until smooth.
  • Mix wet ingredients
    Add sugar, salt, water, and oil to the mashed bananas.
  • Add flour gradually
    Stir 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 dough
    Cover and let the dough relax for 20–30 minutes.
  • Roll and layer
    Roll 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.
    rolling the dough into a rope and sealing in the oil to help form layers in the chapatis
  • 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 Rest
    Arrange 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.)
    the dough divided into pieces and covered with a clean kitchen towel.
  • Roll and Cook the Chapatis
    Roll 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.
    the banana chapati on the pan is now ready
  • Repeat the process with the remaining chapatis.
    (Tip: You can work with 2–3 pans to speed things up.)
    using multiple pans to fry the chapatis to hasten the process

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.
Keyword banana chapati, banana flatbread recipe, chapati with ripe bananas, easy banana chapati, homemade chapati with banana, layered banana chapati, no waste banana recipe, overripe banana recipes, soft banana chapati recipe, soft chapati recipe