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Chappatti Bread


1 kg Shipton Mill Medium Atta Flour

650–700 ml Boiled water

20g Salt (or to taste)

Sunil's Chappatti Bread


  1. Mix together the salt and the flour, add the boiled water. Mix with a spoon until it comes together into a dough (you may need a little extra water or flour to make a kneadable dough). Turn out onto a lightly floured surface and knead for 8 to 10 minutes.
  2. Cover the dough and let it stand for 30 minutes or up to one hour.
  3. Divide the dough into small pieces and roll each into a ball under the palm, dust the palm with flour, and flatten each ball in the flour, pressing both sides into the flour in turn. Keep loosely covered until you roll them out.
  4. To shape the breads, flatten each small piece with a rolling pin rolling from the center outward with light strokes and rotating the bread 90° between each stroke. Continue until the bread is 18/20 centimeters in diameter.
  5. Repeat the process for each of your small pieces, keeping the others loosely covered. Do not stack the rolled out breads; roll out just a few and begin cooking, then roll out the others as the breads are cooking.
  6. Heat a cast-iron griddle or any thick pan over a medium-high heat. Rub the surface with a well oiled paper towel. When the pan is hot, place a Chappati top-side down on the griddle.
  7. Cook for 10 to 15 seconds, then gently flip to the second side. Cook on the second side until small bubbles begin to form. Turn the Chappati back to the first side and finish cooking. At this stage, a perfect Chappati will start to balloon. This process can be helped along by gently pressing on the bread with a spatula.

Serve with curries or make chapatti rolls with any filling.