Chapati (version 3) Recipe - Makes 6

Chapati (version 3) Recipe

105 calories each


150g (5 oz) chapati flour
1 teaspoon (5ml) salt
115ml (4 fl oz) cold water
3 teaspoons (15ml) vegetable oil


Sieve the flour and salt into a large mixing bowl
Make a hole in the middle of the flour
Pour in half of the water and mix well with the flour (if you mix with one hand then it leaves your other hand to do other things)
Keep adding water (a little at a time) while mixing with the flour until you have a dough that is a little bit sticky (you might not need all of the water)
Knead the dough for 10 minutes, put it back into the bowl, cover the bowl with a damp cloth and set aside in a warm place for 45 minutes
Divide the dough into 6 equal size pieces and roll each piece into a ball with your hands
Lightly sprinkle some more chapati flour onto a clean work surface (this is where you will roll out the chapati)
Roll each dough ball into a round that is 12.5cm (5 inches) in diameter (across), making sure not to let the dough stick by sprinkling a little more chapati flour
Heat the oven to 150C (300F) to keep the cooked chapati warm
Heat a large heavy-bottomed frying pan over a high heat and then reduce the heat to medium
Smear half a teaspoon (2.5ml) of vegetable oil around the frying pan
Put the first dough round into the frying pan and cook until the lower side starts to bubble (about 30 seconds)
Turn the chapati over and cook for another few seconds until dark spots start to appear on the underside
Press down on the chapati with a spatula until the chapati puffs up (5-20 seconds)
Remove the cooked chapati from the frying pan, wrap in kitchen foil and place into the oven to keep warm
Repeat the above steps (start by adding more cooking oil) until all of the chapati are cooked
Serve warm

Recipe submitted on 28 June 2018

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