• 6servings
  • 10minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 200 g wholemeal flour

  2. 75 ml warm water

  3. 2 tbsp butter

Instructions Jump to Ingredients ↑

  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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