Classic Chapatti

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  • 2 cups (230g) Medium Elephant Atta chapatti flour
  • A jug of cold water
  • Additional chapatti flour for dusting

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Serves 4
Hands-on time 40 min
Oven time 50-55 min

Chapattis are one of the great staples of the Asian sub-continent. They are versatile, simple flatbreads made from atta flour and typically cooked on a cast iron plate or griddle (Tawa). Chapattis are one of the healthiest Asian breads, as they contain no fat and can accompany any South Asian dish.

The chapatti has different names in different parts of India, for instance in Punjab it is called roti or phulka, in Gujarat it is called rotli and in some areas of Maharashtra it is called poli.


1. Pour flour in a large bowl with a well in the centre and gradually add small amounts of the water as required.

2. Kneed well for 5-7 minutes until the mixture is smooth firm and elastic. Then form the dough into a compact ball. Wrap in cling film and set aside for at least 15 minutes.

3. Make individual balls the size of golf balls.

4. Flatten the individual balls into a circular shape with your hands and dip both sides into the flour container.

5. Scatter a little flour onto a rolling surface and using a rolling pin, roll the dough outwards into a circular shape about 1/8″ thick, turning it over as required.

6. Heat a griddle/tawa on a high heat for a couple of minutes (a dry non-stick frying pan can also be used), and then turn down to a medium heat.

7. Place the rolled chapatti on the griddle and allow cooking for about 30 seconds.

8. Turn and cook the second side for a minute until small brown bubbles form. Turn over once again and lightly press with a clean tea towel or place onto the flame until the chapatti fills with air.

9. Remove from tawa/griddle and brush with butter/olive oil (optional) if desired.

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