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Chapatis

We can't resist a warm chapati with our favourite curry. This traditional Indian side dish is easier than you think and only takes a handful of ingredients

  • Prep: 15 mins
    Cook: 10 mins
  • Makes 10
  • Easy
  • Makes 10
  • Easy
  • Calories 121
  • Carbohydrates 20
  • Saturated Fat 0.4
  • Sugar 0.3
  • Protein 3
  • Fat 3
  • Fibre 2
  • Salt 0.5

Nutrition per serving

  • Calories 121
  • Carbohydrates 20
  • Saturated Fat 0.4
  • Sugar 0.3
  • Protein 3
  • Fat 3
  • Fibre 2
  • Salt 0.5

Ingredients

  • 140g wholemeal flour
  • 140g plain flour, plus extra for dusting
  • 1 tsp salt
  • 2 tbsp olive oil, plus extra for greasing
  • 180ml hot wateror as needed

Method

  1. In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.

  2. Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.

  3. Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.

  4. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.