These round and thin unleavened breads are a classic Indian staple made with wholemeal flour, oil and water. They are cooked in just a matter of minutes on a hot and dry flat pan or skillet and are delicious eaten warm brushed with melted butter or ghee or topped with a hot spicy pickle. If you have time, leave the dough in a bowl to rest covered with a clean damp tea towel for about 30 mins – this will make it much easier to shape the dough balls and roll them out thinly.
- 250g plain wholemeal flour, plus extra for dusting
- 2tbsp chopped fresh coriander
- Large pinch of salt
- 2tsp vegetable oil
- Approx 200ml cold water
- 1 tsp yellow mustard seeds (optional)
Sift the flour into a bowl and stir in the coriander and salt. Gradually stir in the oil and water, kneading it in with your hands as you go to make a firm dough (you may not need to add all the water).
Turn the dough onto a lightly floured surface and, with floured hands, knead for 3-4 mins until smooth. Divide the dough into 6 pieces and roll each into a ball. Working one at time, flatten each ball with the palm of your hand then roll out to a thin circle about 18cm in diameter, adding a little extra flour if needed.
Heat a flat cast iron griddle pan or heavy-based frying pan until very hot. Slap a chapatti on to the hot surface and cook over a medium heat for about a minute until golden and brown spots start to appear on the underside. Flip the chapatti over and cook for a further minute. Cook the rest of the chapatis in the same way. Serve warm sprinkled with yellow mustard seeds, if liked.
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Keep the chapatis warm by interleaving with circles of greaseproof paper and wrapping in foil.