Chapatis are so simple to with just three ingredients - flour, salt, and water!
We got creative using different types of flours (from Shipton Mill) – Either wholemeal, pastry, or the traditional chapati flour (Indian Atta). Chapatis of course turn out soft and fluffy if you add yoghurt, butter, or ghee in addition to the usual oil as one of the ingredients.
Ingredients for a dozen (12) Chapatis:
2 cups of wholemeal flour
3 / 4 cup of water (or yoghurt for super soft chapatis)
1 tbsp salt flakes
2 tbsp olive oil
- In a large bowl, mix flour, salt, water* (or yoghurt for soft chapatis), and add in the oil to smooth consistency. (for additional softness you may leave the dough in the fridge for 20 minutes before kneading)
- Remove the dough from bowl and knead using hands (or using electric mixer) until smooth. Roll the smooth dough into twelve even sized balls and flatten each ball using a rolling pin to 3mm to 4 mm thin sheet into a circular (or heart!) shape.
- To prevent the dough balls sticking to the rolling board, use a bit of flour to dust
- Spray or wipe the skillet or pan with a bit of oil and place on the heat.
- Place a sheet of chapati in a medium heat pan, and toast till it browns.
- Flip and cook on the other side.
To prevent drying and to preserve the moisture, keep the chapatis wrapped in aluminium foil, baking sheet or a tea towel until they are ready to be placed on to a plate to serve and enjoy with a bowl of your favourite curry, soup, or stew.
Enjoy chapatis simply with any Jam or chutney (e.g., Apricot Chutney), or with any flavourful Indian curry (e.g., lentil curry) – Yum! Chapati’s are famously known in India as a delicious doughy addition to any Indian feast.
*If you add a bit of sugar to the mix, then you may make sweet chapatis which are popular in East African cuisines (African style peanut and okra stew goes well with chapatis).