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.
Keep the chapatis warm by interleaving with circles of greaseproof paper and wrapping in foil.