Chapati

Serves 8 · 60 minutes

The chapati, also known as a roti, is the staple flat bread of Northern India and Pakistan. It can be made from many types of grain, but is most commonly made with finely-ground whole wheat flour. Sometimes it is cooked in a little oil.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

3 cups whole wheat flour
Salt to taste (about 1 teaspoon)
Warm water as required (about 1 ½ cups)
Ghee (clarified butter; optional)

Method

Knead together the flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky.
Cover dough, and let rest for at least 5 minutes.
Divide dough into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.
Place a non-oiled pan over moderately high heat and test its surface temperature by holding your hand over it.
When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.
Flip and repeat so it becomes lightly browned on both sides.
If desired, brush with ghee.