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Chapati Recipe

Ingredients for people

  • Strong white bread flour : 125 g
  • Wholemeal flour : 125 g
  • Unsalted butter : 10 g
  • Maldon salt : 2 pinch(es)
  • Water : 130 ml
Method
  • 1

    For the chipati

  • 2

    Mix the flours and salt together in a bowl.

  • 3

    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.

  • 4

    Knead in the bowl with a dough scraper for 2-3 minutes, cover with cling film and allow to rest for 15 minutes.

  • 5

    Divide the dough into 6 pieces onto a lightly floured surface. Flour a rolling pin and
    roll out to roughly 12cm diameter.

  • 6

    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.

  • 7

    Flip the bread over and press down with a spatula to ensure even cooking. Continue to cook until golden brown.

  • 8

    When cooked place on a warm plate and cover with a tea towel while you continue to cook the remaining pieces of dough.

Chef's tip

«After cooking these chapatis, you can wrap them in tin foil and keep them warm in a low oven.»

A classic, staple Indian flatbread, served at breakfast, lunch and dinner. Great for mopping up a saucy curry.

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  • Preparation  10mins
  • Cooking time  5mins
  • Rest time  0h

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