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Chapati PDF Print E-mail
Written by yorky   
  • 100 gm Sieved wholewheat flour
  • 100 gm Plain white flower
  • Water
Thoroughly mix the two flours in a bowl. Slowly add water mixing to produce a soft dough. Knead the dough for 7 or 8 minutes until smooth. Make a ball and put it in the bowl, cover with a damp cloth and leave for 30 minutes.

Knead for a few minutes then make 12 equal sized balls, dust them with flour and cover.

Set a cast iron frying pan or griddle over a medium-low flame for about 5 minutes. Remove a ball of dough (leaving the others covered) and flatten it out. Dust both sides with flour then roll it out, as thinly and evenly as possible. The diameter should be around 130 mm.

Slap the chapati onto the heated surface and cook for 1 minute and soft bubbles begin to form. Turn over and cook for a further 30 seconds. Remove from the heat and, using serving tongs, hover the chapati over an open flame for about 5 seconds one side and 3 seconds the other side.

Put the chapati onto a plate and cover with a clean towel. Make the remaining chapatis the same way.

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