We can't resist a warm chapati with one of our OnePots. This traditional Indian side dish is easier than you think and only takes a handful of ingredients!
Think they're too much hassle for WFH lunch?
Think again, they can be made ahead, wrapped in foil and stored in the refrigerator for several days or frozen for several weeks. To reheat, place a stack of 4 in the microwave, covered, for 40 to 45 seconds. Or wrap in foil and warm in a 250°F (120°C) oven for 6 to 8 minutes.
- 140g wholemeal flour
- 140g plain flour, plus extra for dusting
- 1 tsp salt
- 2 tbsp olive oil, plus extra for greasing
- 180ml hot water or as needed
Makes approx 10 chapatis.
In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.