Gundeep and Romy Gill show you how easy it is to make these classic flatbreads - a perfect accompaniment to their rich Butter chicken
  • Rating:
  • Serves: makes 6-8
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 200 g wholemeal flour
  • 75 ml warm water
  • 2 tbsp butter

Tips and Suggestions

Omit buttering the chapatis if you want to cut down the fat content. For more information on healthier eating see


1. Sift the flour into a medium bowl and make a well in the middle of the flour. Pour in the water and mix to make a dough. Turn out onto a floured surface and knead for 5 -8 minutes until smooth and elastic. Place back in the bowl, cover with clingfilm and leave for 10 15 minutes.

2. Divide the dough into 6 to 8 balls. Roll out each ball on a floured surface to make a thin pancake about the thickness of a 50p piece.

3. Heat a dry frying pan until hot and cook each chapati over a medium heat, turning after 30 seconds or so. Cook the second side for 1 minute until it begins to puff up, then turn over and cook the first side again, pressing down lightly with a spatula for another 30 seconds. Smear each chapati with butter and wrap it in foil to keep warm.

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