The classic Indian flatbread cooked on a pan - no yeast, no rise, no bake!
Ingredients - Makes approximately 15
  • 500 g or 3½ cups atta (whole wheat flour), plus about ½ cup more for dusting
  • 2 tbsp oil
  • ½ tsp salt
  • 1½-1¾ cups water
  1. To make the dough
    1. Mix all the ingredients and add water in small quantities to make a dough. Knead well until it is no longer sticky. If you add too much water, add small amounts of flour and keep kneading
    2. Use a {food processor} with the dough attachment to make this step quicker
    3. Place the dough in a bowl and cover with a damp cloth to keep it from drying out. If you want to store it for later, rub oil all over the dough, place in an airtight container and keep it in the refrigerator. It will keep for a couple of days, but will start to become dark and dull
  2. To make the chapati
    1. Take a lime-sized portion of the dough, roll it into a ball between your hands
    2. Flatten it slightly with your hand. Apply some oil on the surface and fold into a semicircle. Apply some more oil and fold it again
    3. Dust with some flour and use a rolling pin to flatten it out into a circle, about 1mm thick. It may be very unlike a circle the first time you do this; it doesn't matter so much as long as it is evenly thick
    4. Heat a griddle or flat pan. Cook the chapati on both sides, apply oil or ghee or butter and cook well until both sides show brown patches
    5. Place in a container with a lid and make all the other chapatis
    6. Serve warm with any curry
By on