Chapatis are such an easy and satisfying thing to make, and so much better than the ones you buy. I make up the dough while my curry is simmering, then cook the chapatis when it’s almost ready to serve.
A basic chapati is made with just two ingredients – flour and enough water to turn it into a dough. I prefer to add a pinch of salt to the flour, and use milk instead of water, which produces a softer chapati. I also work a bit of oil into the dough while I’m kneading it to make the dough more pliable.
Chapatis
(makes 8 medium or 12 small)
- 2 cups (300g) chapati flour (or 1 cup wholewheat and 1 cup white flour), plus extra for rolling out
- 1/4 tsp salt
- about 3/4 cup water (or milk)
- 1/2 tsp sunflower oil
- Measure two cups of flour into a large bowl and stir in the salt.
- Make a well in the flour and start add liquid, a little at a time, just enough to gather the dough into a ball.
- Knead the dough until it is smooth, adding the oil towards the end of the kneading time.
- Place the dough in a clean bowl, cover and let it rest in the fridge for 15 minutes.
- Divide the dough into 8 to 12 equal balls.
- Dust a ball of dough with flour, then roll it out into a circle about 3-4 mm thick.
- Heat a heavy frying pan over medium heat. Cook the chapatis one at a time, flipping it over when you start seeing raised bumps on the surface.
- Cook the second side until it is equally browned, then flip it over again. Press around the edges of the chapati with a wooden spoon to encourage it to puff up in the middle.
- Transfer the cooked chapati to a plate and cover with a tea towel while you make the remaining chapatis.
Ten More Bites 
I love chapatis with my curries!