The chapati is a simple Indian flatbread and has an equally simple recipe. No Indian meal is complete without them!
Makes: 4 chapatis
  • 150 g (1 cup) plain flour or chapati flour
  • 80 ml (⅓ cup) water
  • Pinch of salt
  1. Put the flour and salt in a bowl. Add the water and mix to make a soft dough. Add extra water if required a tsp at a time.
  2. Knead the dough on a floured surface for 3-4 minutes.
  3. Cover the dough and leave it to rest for at least 15 minutes.
  4. On a floured surface, break the dough into 4 pieces and roll each piece into a ball.
  5. Take a ball of dough, press it into a disc with your fingers, then roll it out into a thin circular shape.
  6. Drop the chapatti onto a medium hot, unoiled surface. Once bubbles start to appear, turn the chapati over and cook for about 20 seconds.
  7. Keep turning the chapati over every 20 seconds or so and and press the bubbles with a spatula to make the chapatti puff up like a balloon! Turn once more and cook for another 20 seconds.
  8. Repeat with the remaining chapatis.
The secret to balloon-like chapattis lies in the temperature of the pan. If it is too hot, the chapatti will cook too quickly and become too inflexible to puff up. The pan should be hot, but not too hot. With time, patience and determination you’ll find the right temperature setting!