Chapatis

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

Ingredients

  • 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 eatwell.gov.uk

Method

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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