Name: Chapati
Total time: 30 min
Yield: Makes 15
Cuisine: Indian
Ingredients: 250g wholemeal or chapati (atta) flour; 250g plain flour; 2 tbsp vegetable oil; 3 tbsp butter (optional)

Blistered chapati on a tray next to small bowls of chutney with a yellow cloth background

250g wholemeal or chapati (atta) flour
250g plain flour
2 tbsp vegetable oil
3 tbsp butter
(optional)

Method

step 1
Mix the flours, 1 tsp of fine sea salt and oil in a large bowl. Add 250ml of water and knead until the dough comes together in the bowl. Knead on a lightly floured worksurface until smooth, then divide into 15 balls. Roll out to flat discs approximately 15cm wide.
step 2
Heat a tava or non-stick frying pan over a high heat and cook the chapatis, one at a time, for 30 seconds until blistered and golden brown. Flip and repeat on the other side and cook for a further 30 seconds until golden brown and lightly blistered. Stack the chapatis as you cook them to keep warm. Brush each chapati with a little butter before stacking, if you like.