Chapatis are eaten throughout the Indian subcontinent and are a simple accompaniment to a curry, with no salt in the recipe the flatbread supports the strength of spicing perfectly. The word chapat means ‘slap’ describing the traditional way the rounds are formed in the hands; but until you get very confident shaping flatbreads we recommend using a rolling pin! If you don’t eat them all – they are great the next day with a flavoursome filling in your lunchbox.
- 115 g finely ground whole-wheat flour, sieved and germ discarded
- 55 g whole-wheat flour, sieved (for dusting)
- 60 ml water
- Place the flour in a bowl and slowly add the water; mix together until flour adheres and you can knead it, tip onto a bench.
- Knead the dough for 7-8 minutes, roll into a ball and cover with a damp cloth. Leave to rest for 30 minutes.
- Dampen hands and knead the dough again.
- Put the cast-iron frying pan on a medium flame to heat. Knead dough while the pan is heating.
- Divide the dough into eight balls. Keep balls covered with a damp cloth.
- Take out one ball, roll out to a 10cm diameter and dip it in dry flour, keep the surface well-floured.
- When the pan is smoking hot, place the floured chapati on it. Within half a minute or so bubbles will start rising. Turn the chapati over with tongs and let the other side cook for 30 seconds.
- Lift the chapati with the tongs and hold it directly over the medium flame of another burner. Keep it there for a few seconds and it will puff up.
- Serve immediately.
Try our prawn curry & Punjabi rice pudding recipes below: