- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 13 Times
These thin, flat, unleavened breads can be easily prepared at home in a cast-iron frying pan.
- 1¾ cups whole wheat flour, plus more for dusting
- 1 tsp salt
- Scant ¾ cup water, as needed
- Ghee (clarified butter) or melted butter, to serve
- Heavy frying pan, preferably cast-iron
1. Sift the flour and salt into a bowl and discard any bran left in the sieve. Make a well in the center. Add 3 tbsp cold water and mix. Stir in enough of the remaining water to make a soft dough.
2. Knead the dough in the bowl until firm, elastic, and less sticky.
3. Cover the bowl with a clean kitchen towel, and let stand about 30 minutes until the dough is a little more firm and less sticky.
4. Dust your hands with flour. Divide the dough into 8 balls. On an unfloured work surface, roll each ball into a round about 7in (18cm) in diameter.
5. Heat an ungreased frying pan over medium-high heat until hot. One at a time, cook the chapatis for about 30 seconds on each side, until golden and speckled with brown patches. Transfer to a plate, brush with ghee, and cover with another towel to keep warm while cooking the remaining breads. Serve warm.
© 2008 Dorling Kindersley
Note from Cookstr's Editors
Nutritional information does not include Ghee, for serving.
Discover Related Recipes
Sign up for
The Cookstr Weekly
Free handpicked cookbook recipes delivered straight to your inbox