These thin, flat, unleavened breads can be easily prepared at home in a cast-iron frying pan.
Preparation Time30 min
Preparation Time - Text30 mins, plus resting
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturesavory
Type of Dishflatbreads
- 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
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.
Knead the dough in the bowl until firm, elastic, and less sticky.
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.
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.
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