A classic, staple Indian flatbread, served at breakfast, lunch and dinner. Great for mopping up a saucy curry.
For the chipati
Mix the flours and salt together in a bowl.
Bring the water up to room temperature by heating in a pan. Melt the butter and add to the flour along with the warm water.
Knead in the bowl with a dough scraper for 2-3 minutes, cover with cling film and allow to rest for 15 minutes.
Divide the dough into 6 pieces onto a lightly floured surface. Flour a rolling pin and
roll out to roughly 12cm diameter.
Heat a heavy based frying pan on a medium heat, when hot add one of the circles of dough in the pan and cook for 1-2 minutes or until bubbles appear.
Flip the bread over and press down with a spatula to ensure even cooking. Continue to cook until golden brown.
When cooked place on a warm plate and cover with a tea towel while you continue to cook the remaining pieces of dough.
«After cooking these chapatis, you can wrap them in tin foil and keep them warm in a low oven.»