Description
A simple and traditional Indian flatbread, perfect for serving with various dishes.
Ingredients
Scale
- 150 g (1 1/4 cups) wholemeal flour
- 150 g (1 1/4 cups) plain (all-purpose) flour (plus 4 tbsp extra for kneading and rolling)
- 1 tsp salt
- 3 tbsp oil (I use avocado oil, but other neutral oils such as sunflower or canola work too.)
- 210 ml (3/4 cup + 2 tbsp) hot water
Instructions
- Place the wholemeal flour, plain (all-purpose) flour, and salt in a large bowl (or stand mixer bowl if you’re kneading using a stand mixer) and mix together.
- Add 2 tbsp of the oil and three-quarters of the water and mix again, adding more water as necessary until you have a soft dough that comes together.
- Knead the dough on a lightly floured surface for 8-10 minutes until soft, smooth and elastic. You can knead in a stand mixer if preferred.
- Divide the dough into 10 equal pieces and roll each piece into a ball.
- Roll out each of the balls on a lightly floured surface, using a rolling pin, until they’re as thin as a tortilla. Place each chapati on a piece of baking parchment to make transferring to the pan easier.
- Brush a large frying pan or flat griddle with a little of the reserved oil and heat over a high heat until smoking hot.
- Add a chapati to the pan and cook for 30-60 seconds, until charred brown spots appear. Turn the chapati over and cook the other side until charred spots appear.
- Transfer to a plate and place in the oven on its lowest setting (or place in a plate warming drawer if you have one).
- Repeat with the remaining chapati, brushing the pan with a little oil each time before cooking.
- Serve the chapatis warm.
Notes
- Make sure the pan is hot before adding the chapati to achieve the best results.
- You can vary the thickness of the chapatis according to your preference.
- Store any leftover chapatis wrapped in a clean kitchen towel.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 chapati