Prep Time: 15 Mins
Cook Time: 10 Mins
Serving: 8 Chapatis

  • Flour (chapatti) or whole-wheat - 200g
  • Oil - 2 tbsp
  • Warm Water - 120ml
  • Salt - pinch
Cooking Method
  1. In a large bowl add together the flour, oil, salt and mix. Follow by adding the warm water and bind until the dough is soft and elastic but not sticky. Let it sit for about 10 mins
  2. Divide the dough into 8 pieces and roll each one into balls
  3. Put a non-stick frying pan or a tawa over medium heat. Take a dough ball and lightly coat in the bowl of flour and with a rolling pin roll out the ball using light pressure on a worktop or floured surface until thin and round (tortilla shape)
  4. Put the chapatti onto the Frying pan/Tawa. Watch as the bubbles start forming on the underside (30 seconds). Flip the chapatti and cook on the other side. Repeat this process once more then put it onto a plate and lightly butter
  5. Repeat the same process with the rest of the dough balls and stack the cooked chapattis on top of one another. If you have a closed container you can keep them warm
Points to Remember
  • If you have a gas hob and a tong, you can transfer the chapati on to the flame once you have flipped it over once on the frying pan. Turn heat up and leave for 4-5 seconds and should rise
  • If you can’t get a round shape on your chapatti you can use a small round plate to cut around