Chapatis

26 Feb

chappati

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
  1. Measure two cups of flour into a large bowl and stir in the salt.
  2. Make a well in the flour and start add liquid, a little at a time, just enough to gather the dough into a ball.
  3. Knead the dough until it is smooth, adding the oil towards the end of the kneading time.
  4. Place the dough in a clean bowl, cover and let it rest in the fridge for 15 minutes.
  5. Divide the dough into 8 to 12 equal balls.
  6. Dust a ball of dough with flour, then roll it out into a circle about 3-4 mm thick.
  7. 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.
  8. 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.
  9. Transfer the cooked chapati to a plate and cover with a tea towel while you make the remaining chapatis.

Making chapatis

One Response to “Chapatis”

  1. The Culinary Jumble February 26, 2015 at 1:23 pm #

    I love chapatis with my curries!

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