Chapattis are prepared daily in most Indian homes. They are best eaten
as soon as they are cooked although they can be kept warm, wrapped in
foil and placed in a warm oven.
Chapatti ( Roasted Unleavened Bread )
350gm / 12 oz wholemeal flour (atta)
1 tsp salt
Water, to mix
A few drops of vegetable oil, for brushing
50 gm / 2 oz wholemeal flour (atta), for dusting
Ghee or unsalted (sweet) butter, for spreading
Sift the flour and salt into a large bowl. Make
a well in the centre and slowly and small a quantities of water until
you have a smooth but pliable dough. Grease the palms of your hands and
knead the dough well. Keep covered until you are ready to use.
Divide the dough into 10 – 12 equal portions,
using one portion at a time and keeping the rest covered. Knead each
portion into a ball, then flatten with your hands and place on a floured
surface. Roll out until you have a circle about 17.5 cm / 7 in diameter.
Heat a heavy griddle and, when hot, roast the
chappatis on each side, pressing the edges down gently. When both sides
are ready, brush the first side lightly with ghee or butter.