- Yield : 4 chapatis
- Servings : 4
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
The recipeChapati are eaten with most meals in India and often used to pick up the wet food when eating with hands.
- 100g chapati flour or a mix of brown and white flour
- 50 ml cold water
- 2 tsp vegetable oil
- 1½ tsp baking powder
Mix the flour, salt, baking powder, oil and water by hand or food processor until it all comes together. Adjust the flour or water until the dough is easy to roll. Cover and leave for 15-30 minutes.
Divide the dough into four and roll each into thin 12cm circles.
Heat a tava or flat bottomed non-stick frying pan until hot. Lower the heat and cook the individual chapatis until the underside begins to brown (about 30 seconds). Turn and cook the other side (about 2 minutes) but check regularly until brown spots begin to appear.
Remove from the pan and repeat for each chapati while keeping the others warm in foil.