Warm chapatis are ideal for mopping up saucy curries or dhals – and they're really easy to make at home with only a handful of ingredients
- Serves: 15 persons
- 250g wholemeal or chapati (atta) flour
- 250g plain flour
- 2tbsp vegetable oil
- 3tbsp butter (optional)
Step 1Mix 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 2Heat 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.